Almond twist biscuits (Intorchiate)

Instructions

1. Sift the flour into a large bowl. Stir through 130 g of sugar, almond meal and baking powder. Make a well in the centre and pour in the olive oil and wine.
2. Stir with a fork until combined, then use your hands to form into a smooth dough. If the dough is a little dry, add a dash more wine or water until it comes together. Wrap and refrigerate for 30 minutes.
3. Roll the dough into a large log. Slice into 20 pieces weighing approximately 50 g each. Because the pastry is quite delicate it requires a gentle touch. First shape each piece into a rope 15-20 cm long. Once you have the shape, gently and lightly roll so it becomes smooth. Overhandling may cause the dough to split.
4. To create the braid shape, fold each rope in half then twist it around itself. Repeat with the remaining dough.
5. Preheat a fan-forced oven to 175°C.
6. Poke blanched almonds into the hollows of the braid, approximately 3 almonds per biscuit. Place the remaining ⅓ cup of sugar into a bowl and press the tops of each biscuit into the sugar so the entire surface is covered.
7. Place on oven trays lined with baking paper. Bake in a preheated oven for about 30 minutes until golden brown.
8. Once removed from the oven, allow to cool before serving.