Biscotti

Name: Biscotti
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 30 g Pine nuts; 75 g cold butter; 75 g Sugar; 1 pinch Salt; 50 g + 2 tablespoons whipped cream; 250 g Flour; 1 TEASPOON Baking Powder; 1 egg (size M; 1 Egg yolk (size M); 30 g Amaretti (Italian almond pastry); 100 g Icing sugar; 2-3 TABLESPOONS Almond liqueur; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

30 g Pine nuts
75 g cold butter
75 g Sugar
1 pinch Salt
50 g + 2 tablespoons whipped cream
250 g Flour
1 TEASPOON Baking Powder
1 egg (size M
1 Egg yolk (size M)
30 g Amaretti (Italian almond pastry)
100 g Icing sugar
2-3 TABLESPOONS Almond liqueur
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Grind the pine nuts. Knead butter in flakes, sugar, salt, 50 g whipped cream, flour, baking powder, pine nuts and egg to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out to a rectangle (40 x 18 cm) on a lightly floured work surface. Cut into strips (1.5 x 18 cm) using a ruler. Tie each strip into a knot. Distribute them on a baking tray lined with baking paper.
2
Whisk the egg yolk and 2 tablespoons of cream. Coat the biscuits with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. Remove and let cool on a cake rack. Grind the Amaretti finely. Mix icing sugar and liqueur. Spread the pastry with the icing sugar and sprinkle with Amaretti