I was a bit confused about the correct texture of biscotti – just how crisp and crunchy should they be?! I went for edible as a minimum requirement. Mine were pretty solid, but softened easily with a quick dunk into hot coffee. Actually, these might be the ideal dunking biscuits. It would take a lot to make them break!
Now for the recipe. It was simple enough to follow, if a little misleading with the ’30 minute’ bake time – that means 30 minutes for each of the two baking periods! I also used too much egg but this was easy enough to rectify by adding equal amounts of flour and sugar until the dough was the right consistency.
- To make 10-12 biscotti:
- 250g plain white flour
- 1/2tsp baking powder
- 250g caster sugar
- 2-3 medium eggs, beaten
- 150g pistachios
- 150g almonds
- 100g white chocolate
1. Begin by pre-heating the oven to 140°c (or 160°c with no fan), and grease and line a baking tray.
2. Mix the flour, baking powder and sugar in a bowl. Beat the eggs in a separate bowl, then add a little at a time to the flour and sugar, stirring each time. You are aiming for a firm, non-sticky dough so you may not need all the egg. (If you do over-do it, just add equal parts flour and sugar until it’s right).
3. Shell the pistachios if necessary, then roughly chop all the nuts into chunks. The size is up to you, but larger pieces work best here. Add the nuts to your dough and mix in using your hands.
4. Turn out the dough onto a floured surface, knead lightly and then divide into two equal amounts. Roll each one into a log about 3-4cm diameter and place on the baking tray.
5. Bake for 30 minutes, remove from the oven and cool in the tin for 5-10 minutes (the actual recipe says 10, but I’m impatient and it worked ok for me…) so that the dough firms up enough to be cut. Transfer to a board, cut the log diagonally into slices about 1.5cm thick. Put the slices back onto the baking tray, laying them flat. Bake for another 20-30 minutes until the middle of each one has dried.
6. Remove from the oven and cool. Melt the chocolate over a pan of hot water, then use a spoon to drizzle across the biscotti. Or you could pipe it if you’re feeling fancy.
7. Enjoy alongside hot coffee, or sweet Italian wine.
I’m excited about bread week tonight – and making bread this week. Make sure to come back to see my annual home-made loaf of bread next week, haha!