CAPPUCCINO BISCOTTI

500 ml cake flour
300 ml castor sugar
10 ml baking powder
100 g blanched almonds, roughly chopped
3 extra-large eggs
30 ml coffee powder dissolved in 15ml boiling water, cooled

Sift the flour, castor sugar and baking powder into a bowl.
Add the nuts.
Add the beaten eggs and cooled coffee and mix well.
Using well-floured hands, shape the mixture into two slightly flattened logs about 20cm in length.
Place a paper-lined baking sheet and bake in a preheated oven at 180 deg. cel. for 20 – 30 minutes.
Remove and leave to stand for 10 minutes.
Cut into 1 cm thick slices and return to the baking sheet.
Reduce the oven temperature to 140ºC and bake for another 10 – 12 minutes, turning halfway through the baking time, until pale gold in colour.
Remove and cool.

Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen