Muscovado biscotti
Crispy muscovado biscotti with a taste of toffee and almonds. Fill your home with the fragrance of freshly baked biscotti. Decorate with nib sugar for an extra special touch.
Ingredients
125 g almonds
190 g Dansukker Light Muscovado Sugar
100 g butter, softened
2 eggs
225 g flour
10 g baking powder
Decoration
Dansukker Nib Sugar
Instructions
Heat the oven to 175°C using top and bottom heat.
Chop the almonds and set aside. Beat the muscovado sugar and butter until fluffy. Add the eggs one at a time. Combine the flour and baking powder in a bowl and fold into the butter mixture. Mix in the chopped almonds.
Divide the dough into four parts and roll them into lengths. Place the lengths on parchment-lined baking sheets and flatten them out a bit. Bake the muscovado biscotti at the centre of the oven for about 15 minutes.
Switch off the oven and cut the lengths diagonally into pieces. Separate the pieces. Put the biscotti back in to the oven and leave to dry for a few hours.
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