Twice-baked perfect biscotti

Date:

For those days when you want something sweet with your coffee, but you don’t quite want a big
slice of cake, these little biscotti are the perfect treat.
Traditionally biscotti are a little Italian biscuit, baked twice to make them wonderfully crisp. They
are literally designed to dip into your coffee (or hot chocolate, of course), and they make a lovely not-
too-sweet treat.
I’ve used pistachios and cranberries here, but you can substitute those ingredients for any dried
fruit or nuts. I have made these simply with whole almonds and a little almond extract, and they
are delicious with a freshly made espresso. Heather x

Ingredients

  • 200g Plain Flour
  • 1/2 tsp Baking Powder
  • 200g Caster Sugar
  • 50g Ground Almonds
  • 200g Pistachios
  • 100g Cranberries
  • 2-3 eggs
  • a little white chocolate
  • Preheat the oven to 160º fan/gas 3.
  • Grease and line a baking tray with baking parchment.
  • In a large bowl, mix together all the dry ingredients – flour, baking powder, sugar, ground almonds,pistachios and cranberries.
  • Gently beat together the three eggs. Add this to the dry mixture until you form a soft dough. This will likely take all three eggs, but you don’t want the dough to be too sticky. You can also add a little almond extract or vanilla extract here if you wish.
  • Place the dough onto the baking tray and pat or roll into a large rectangle about 1cm high. It doesn’t need to be too perfect and can taper at the sides slightly.
  • Bake in the oven for 30 minutes and then remove from the oven and leave on a cooling rack to cool.
  • Reduce the oven temperature to 145º fan/gas 2.
  • Once cool, gently remove from the baking parchment the baked dough and then using a serrated knife, cut the baked dough rectangle into 1 cm slices. Place the slices back onto the baking tray, cut side facing up.
  • Bake in the oven again for a further 20-30 minutes until slightly golden and crisp. Once baked, transfer to a cooling tray.
  • If desired, melt the white chocolate and drizzle over the cooled biscotti to finish.
Heather Brown is on the committee of the Guild of Food Writers; a home economist with a passion for Dorset’s brilliant foodie scene. Heather runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with her food industry clients

by Heather Brown

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