Six Mini Almond Biscotti

Heat the oven to 175 °C and line a small baking tray with parchment. Spread all the raw almonds on it and toast for 8-10 minutes, stirring halfway, until lightly golden and fragrant. Cool for 5 minutes, then chop coarsely, retaining all the pieces.

In a small bowl, beat all the softened butter and sugar with a fork until creamy. Beat in all the weighed whole egg and vanilla. Mix all the flour with the baking powder and a tiny pinch of salt, then fold into the wet mixture. Fold in all the cooled chopped almonds to make a soft sticky dough. Do not add extra flour.

Use a spatula to shape all the dough on the parchment into one log about 10 cm long, 3 cm wide and 1.5 cm high. Smooth gently without pressing flat. Bake at 175 °C for 20-25 minutes until lightly golden and firm through the center, which must reach 74 °C. Leave on the tray for 10 minutes until safe to handle but still slightly warm.

Reduce the oven to 160 °C. Transfer the whole log to a board and carefully cut across it into six equal slices with a serrated knife. Keep the end pieces and every crumb. Lay all six slices cut-side down on the lined tray. Bake at 160 °C for 10-12 minutes until the undersides are lightly golden.

Turn all six slices over. Bake again at 160 °C for 10-12 minutes until lightly golden and dry through the middle, without burning. Keep all crumbs on the tray.

Cool all six biscuits and all crumbs on a rack for 10 minutes until completely cool and crisp; they firm as they cool. Serve all six mini biscotti and crumbs as one dessert portion. Chocolate coating, sugar dusting, coffee and other accompaniments are not included.