½ cup caster sugar
2 teaspoons vanilla essence
¾ cup plain flour, sifted
½ teaspoon baking powder
½ cup almonds, chopped
extra flour for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C and line a baking tray with baking paper.
Whisk sugar, egg and vanilla together in a medium bowl. Add flour and baking powder and mix until well combined. Stir through almonds.
Dust work surface and hands well with extra flour. Shape dough into a 25-centimetre log and place on a baking tray. Bake for 30 minutes, or until lightly browned, then cool.
Reduce oven temperature to 120°C. Use a serrated knife to cut log into 1.5-centimetre slices. Lay slices on the prepared tray and place on bottom shelf of oven and cook for another 10 minutes. Turn, then bake for another 10 minutes, or until biscotti have dried out. Cool on wire rack.