You can swap out the ground almonds for ground hazelnuts or pistachios, or even make them straight out coconut! There are so many options with this recipe, it’s bloody awesome and my go to!
Biscotti or lady fingers are wildly popular in Italy. My take on them includes the cheeky addition of a little flour which, while almost risqué, adds a lightness to the biscotti and makes for a softer eating experience.
- 200 g almond meal
- 200 g caster sugar
- 3 tbsp self-raising flour
- 2 tbsp desiccated coconut
- 3 large egg whites
- 1 tbsp vanilla bean paste
- 150 g flaked almonds
- 150 g dark chocolate, chopped
- 50 g crushed pistachios
- 50 g shredded coconut
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.
Resting time: 10 minutes
- Preheat the oven to 175°C. Line a baking tray with baking paper.
- In a large bowl, place the almond meal, sugar, flour, desiccated coconut, egg whites and vanilla bean paste and stir until well combined.
- Fill a bowl with cold water for dipping your fingers into and place the flaked almonds into a bowl. Using damp fingers, roll tablespoons of mixture into logs, roll in the sliced almonds and place on the lined baking tray, about 3 cm apart. Bake for 12–15 minutes or just until starting colour. Remove from the oven and stand until cool.
- Melt the chocolate in the microwave or over a double boiler until smooth. Dip one end of the biscotti into the melted chocolate, then place on a lined tray and sprinkle with the crushed pistachios and/or the shredded coconut and stand until set.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.