Basic Biscotti

And, on Day 3, we have………….Biscotti. When I go to a coffee shop to meet friends, the one thing you’ll never find me drinking is coffee. I detest it (though, oddly enough, I make a mean coffee cake). Seriously. But I will have a hot chocolate and biscotti. Biscotti are hard little biscuits that are made for dunking. It softens them and saves your front teeth. You can change the nuts, the dried fruits, the chocolate…………it’s really a basic recipe that you can adapt to suit whatever you’ve got in your cupboards.

Biscotti

  1. 125g plain flour
  2. 0.25 tsp baking powder
  3. 85g sugar
  4. 75g nuts (I used hazelnuts here)
  5. 100g dried fruits (dried cranberries and sultanas here)
  6. grated zest of an orange
  7. 50g chocolate chips – any kind
  8. 2 tbsp sesame seeds
  9. pinch of salt
  10. 1 tsp mixed spice
  11. 2 medium eggs, whisked

Preheat your oven to 180˚C

Sift the flour into a large bowl and add all the other ingredients EXCEPT the eggs. Mix it thoroughly together until they’re well incorporated. The add half the egg mix and combine. If it doesn’t ‘come together’ keep adding a little more of the egg until you’ve got a soft dough. Divide the dough into 3 and roll them on a floured surface into a sausage shape, roughly 2cm across.

Put them onto a greased and lined baking sheet and gently flatten the top. Make sure they’re well apart as they’ll spread out. Bake for 20 minutes until they’re a light brown then take them out to allow them to firm up.

Reduce your oven temp to 140˚C and, once the biscotti have cooled, you can slice them up, roughly 2cm across. Put them back onto the baking sheet and pop them unto the oven to dry out. This should take about 15 minutes, and remember to turn them over halfway through. Cool them on a wire rack and serve with tea, hot chocolate…………yes, okay, even coffee.

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