Almond Finger Biscotti
200g Almond Meal
220g Caster sugar (super fine)
2 tablespoons of plain flour
2 tablespoons of desiccated coconut
1 tablespoon of Organic Vanilla Bean Paste (Or seed from 1 split vanilla pod) Try to avoid vanilla flavoured stuff
3 lightly beaten egg whites
125g flaked almonds
125g good quality dark chocolate
Anything you like to decorate them with, for example, ground pistacchio or shredded coconut etc
Heat your oven to 160c. And line a couple of baking trays with baking paper and set aside.
This is so dead set easy...... in a large bowl pop in the almond meal, sugar, flour and desiccated coconut. Add in the egg whites and vanilla. Mix it all well with a silicone spatula.
Grab a small bowl with some water in it, you're going to need this to dip your finger tips into it to help form your biscotti. Roll approx a table spoon mixture into a ball, then roll into a log of approx 5 to 8cm long, depending on how large you want each biscuit. The north of Italy like them small, the south like them large... your choice! Just make sure they are uniform and even to ensure even baking.
Roll each little log gently into the almond flakes and place on the prepared baking trays approx 2 to 3 cm apart. They grow only a little.
Bake from 15 to 20 minutes depending on the size you made them. Don't over bake. You are looking for slightly coloured. This will give you a slight crunch when freshly baked on the outside and soft and moist (Yes there is that word again!) on the inside. Over baking makes them harder and crunchier. Leave them to cool completely before the next step.
Melt the chocolate and dip an end of each biscotti and place on a silicone matt or baking paper lined tray to set. While it's still setting you can decorate with anything you like. Mine I recently did with a sprinkle of ground pistachio and some with lightly toasted shredded coconut. These keep for a few weeks, they just lose their crunch.