Christina Martin's Biscotti Recipe

Christina Martin's Biscotti Photo: Jackie Cameron

“I will always remember sitting in Christina’s office at the age of 16 - a whole year before I needed to be there. This was my interview to be accepted into the Christina Martin School of Food and Wine. For me, getting into this course was not an option. My heart and mind were set. I have to admit I felt intimidated but, at the same time, I was in awe of Christina’s absolute dedication to the industry. From that day I grew to understand and appreciate her constant insistence for perfection. That first intimidating interview resulted in my being accepted - and the opportunity to savour the most delicious, crisp-and-chunky whole-almond biscotti. Christina had a large glass jar filled with them. It was love at first taste! I remember thinking ‘this is what I call an office’.”

— Jackie Cameron

Christina Martin's Biscotti Recipe

Ingredients:

• 2 cups all-purpose flour

• ¾ cups sugar

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• 1 ½ cups un-blanched whole almond

• 6 large eggs

• 2 teaspoons vanilla extract

Method:

1. Preheat oven to 180ᵒC.

2. Line baking trays with parchment paper and set aside.

3. Sift flour, sugar, baking powder, cinnamon and salt in a large bowl and stir.

4. Stir in the almonds.

5. Whisk eggs and vanilla extract together in a small bowl then stir them into the flour mixture.

6. Knead the dough on a floured surface until it is smooth, 1-2 minutes.

7. Divide the dough into 3 and shape into 30cm long logs.

8. Gently press down to flatten the dough until they are 5cm wide and 2,5cm high.

9. Transfer onto prepared baking tray.

First Baking:

1. Bake the logs for about 30 min or until they are slightly risen and firm to the touch.

2. Slide the logs with the baking paper onto a cooling rack.

3. The logs must be completely cool before you can continue.

4. You can bake the biscotti up to this point several days ahead.

5. Wrap the logs well in plastic and continue when convenient.

Second Baking:

1. When the logs have cooled completely, preheat oven to 180ᵒC, and line two baking trays with parchment paper.

2. Working with a sharp serrated knife, cut the cooled logs diagonally into 1cm thin slices.

3. Place the sliced biscotti onto the prepared tray cut side down and bake for 10-15 minutes or until the biscotti are crisp and golden.

4. Cool on the pans.

5. These biscuits will keep for up to a month in an airtight tin or plastic container.

Please post your comments and any food-related questions below. I look forward to hearing from you.