Almond Biscotti #JillDupleix

These biscotti are ridiculously easy to make ; adulterated from a  Jill Dupleix recipe.
They are the perfect little homemade gift to take for a dinner party or just to nibble on yourself with an expresso. And if you make make play dough then you can make this.
All you do is cook it up in slabs and then before it’s cooked through completely you then cut it into the biscuit slices to get that crunchy taste.

For about 40:
You need:
250g plain flour
250g caster sugar
1 teasp of baking powder
pinch salt
½ teasp vanilla essence
2 eggs
1 extra egg yolk
100g almonds

• Preheat the oven to 180
• Toast almonds till they smell nutty and just start to turn golden as a Chloe bag.
• Let them have a little rest to cool down and then chop them up roughly.
• Now throw the rest of the ingredients in a bowl i.e the flour, sugar, baking powder, salt and eggs
• Blend them all till they are in a lovely ball.
(This can be done in a food processor but there is something nice of doing it in your fingers)
• Plonk the dough onto a floured board or table and toss the almonds on top and knead it till it’s all mixed.
• Now with your hands divide the dough into long logs and pat them into shape. They should be about 25cm wide and about 5cm high.
• Plonk onto a baking tray covered in grease proof paper or beautifully moisterised.
• And make sure they have room to expand ( Like yourself after a big lunch)
• Lick your fingers:  the dough is delicious and has no calories.
• Bake them for about 25 mins or until a light brown tan and a little firm ( like me on a good summer’s day) .
• Remove from the oven and let them have a cool down for about 5 t0 10 mins
• Reduce the oven to about 150.
• Now here’s the fun bit: slice up the logs into lovely thin biscotti shapes. The thinner the better.
• Arrange them in a chic way on the baking tray again ( you can pile them up on the angle if you must )
• And throw them back into the oven for another 20 mins or so to go all crunchy and let them get more of a golden tan a la Beyonce.
• They should be dry but not too brown.
• Let them cool and store them in a secret jar where no one else can get their beady hands on them.
• Lovely