It is a stormy weekend here in Israel, and I needed something sweet to accompany my many cups of tea. My usual candidates for the job are biscuits, but I wanted to bake something almondy, and I wanted it to last for a long time (more than the usual day or two).
I had leftover almond meal from the Financiers, so I thought I could make Biscotti – but I found out it is not made with almond meal. I realized that Biscottis are easier to make than I imagined, so I decided to try them.
As usual, I used JoyOfBaking for the recipe, but I omitted the almond extract because I did not have any. I also used sliced blanched almonds instead of coarsely chopped, so I didn’t get the pretty almond “eyes” my biscottis.
Unfortunately, I didn’t take pictures of the process, only of my breakfast tea.
