Biscotti! Who doesn't like a flavorsome crunchy biscuit with their coffee....? I am munching away on one as I type this and the crunch on these is sensational!!
The italian word biscotti translated means simply 'twice cooked' and that's exactly what you do when making then delicious treats. And the recipe couldn't be easier.
For the biscotti base:
250g white flour (sifted)
250g caster sugar
1/2 tspn baking powder
2 large eggs beaten
grated zest of 1 lemon
Fillings (you can use any dried fruit and nut combination you like)
150g dried cranberries
150 chopped almonds and walnuts
Method:
Step 1. Pre-heat oven to 160 degrees (if your oven has the function not to include the fan then use it as static) and line a baking tray with baking paper.
Step 2. mix the flour, sugar and baking soda in a large bowl and slowly incorporate the beaten eggs in little by little. (I used a wooden spoon to mix, but you could you a kitchen-aid/mixer) Continue adding the egg until the dough is firm (dough should not be overly sticky at all)
Step 3. the fun part.......using your hands mix in the remaining ingredients and lemon zest and combine until it is evenly distributed throughout the whole mix.
Step 4. Once combined turn the dough onto a floured surface and give it a quick gentle knead and then split the mixture into two lots.
Step 5. Roll into long logs of about 4-5cm in diameter and put onto baking tray leaving 5+cm in between each as they will expand whilst baking. Cook in oven for 30-35min
Step 6. Remove and let cool on the tray for 10min then transfer to a chopping board and cut into diagonal lengths 2-3cm thick. Place back on baking tray cut side up and cook for another 25min, ensuring you turn them over at the half way mark.
Step 6. Remove from oven and let them cool completely on a cooling rack. (they keep for a while in a airlock container)
The italian word biscotti translated means simply 'twice cooked' and that's exactly what you do when making then delicious treats. And the recipe couldn't be easier.
For the biscotti base:
250g white flour (sifted)
250g caster sugar
1/2 tspn baking powder
2 large eggs beaten
grated zest of 1 lemon
Fillings (you can use any dried fruit and nut combination you like)
150g dried cranberries
150 chopped almonds and walnuts
Method:
Step 1. Pre-heat oven to 160 degrees (if your oven has the function not to include the fan then use it as static) and line a baking tray with baking paper.
Step 2. mix the flour, sugar and baking soda in a large bowl and slowly incorporate the beaten eggs in little by little. (I used a wooden spoon to mix, but you could you a kitchen-aid/mixer) Continue adding the egg until the dough is firm (dough should not be overly sticky at all)
Step 3. the fun part.......using your hands mix in the remaining ingredients and lemon zest and combine until it is evenly distributed throughout the whole mix.
Step 4. Once combined turn the dough onto a floured surface and give it a quick gentle knead and then split the mixture into two lots.
Step 5. Roll into long logs of about 4-5cm in diameter and put onto baking tray leaving 5+cm in between each as they will expand whilst baking. Cook in oven for 30-35min
(This is the colour and texture after the first bake)
Step 6. Remove and let cool on the tray for 10min then transfer to a chopping board and cut into diagonal lengths 2-3cm thick. Place back on baking tray cut side up and cook for another 25min, ensuring you turn them over at the half way mark.
Step 6. Remove from oven and let them cool completely on a cooling rack. (they keep for a while in a airlock container)
ENJOY!!
