Almond Biscotti with Cappuccino Ingredients
1 cup plain flour (maida)
1/4 cup almond (badam) slivers
1/2 tsp baking soda
1 tsp vanilla essence
1/4 cup castor sugar or powdered sugar
1 tsp lemon rind
1/4 cup softened butter
1 1/2 tbsp cold milk
Almond Biscotti with Cappuccino Method
Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind.
Rub the butter into the flour mixture till the mixture resembles bread crumbs.Add the cold milk and almonds. Gently knead it into a dough.Refrigerate for 15 to 20 minutes. Roll into a 12 mm. ( ½") thick sheet.Cut into 3" x 5" rectangles. Re-roll the scraps to get more rectangles. Place them on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes. Remove and cool on a wire rack. Serve with cappuccino.
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