The Australian Women’s Weekly Food

Nonna's biscotti

ALMOND BISCOTTI

PREP AND COOK TIME 1 HOUR 15 MINUTES (+ COOLING) MAKES 40

1¼ cups (185g) plain flour
½ cup (75g) self–raising flour
¾ cup (165g) caster sugar
1 cup (160g) almond kernels
2 eggs
1 teaspoon vanilla extract
1 egg, extra
1 tablespoon water
2 tablespoons caster sugar, extra

Preheat oven to 180°C/160°C fan. Grease and line a large baking tray with baking paper. Sift flours into a large bowl.

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