One of my favorite things to do on a Sunday afternoon is bake a fresh batch of cookies to enjoy during the week. I much prefer to bake cookies than have store bought cookies in our home. Most of the store bought cookies are overloaded with sugar and don’t have much flavour.
Last Sunday I decided to try my hand at baking biscotti. Biscotti is Italian in origin and owes it’s crispness to the fact that they are baked twice. They are great for dunking in a a glass of espresso or hot chocolate!
1 1/3 cups plain flour
1/3 cup self raising flour
1/2 cup of caster sugar (the recipe says 1 cup, but I try to avoid adding too much sugar)
2 eggs, beaten lightly
1 teaspoon of vanilla essence
Optional – you can either add 1/2 cup of roasted hazelnuts or half a cup of dark choc chips (or both) depending on what flavor you are after
1. Preheat oven to moderate
2. Sift flours and sugar into a large bowl. Add egg, nuts/choc chips, and vanilla essence. Stir until mixture comes into a firm dough. Knead it on a floured bench until the mixture comes together, then shape the mixture into logs about 3cm in diameter (this is if you are after small pieces of biscotti).
3. Place the logs onto a greased tray and bake in the oven for approx 35 min.
4. Now here’s the tricky bit, you need to let it cool before using a serrated or electric knife to cut the log into 5mm slices.
5. Then place the pieces back onto a tray and bake in the oven for 8-10 min (or until dry and crisp). Avoid leaving them in the oven too long because they can become too crisp and I’d hate to be responsible for broken teeth!
6. Once they are out of the oven and cooled enjoy with a nice glass of espresso.
I’d love to hear your thoughts on this recipe or if you have a different way of baking biscotti.
Thanks for dropping by and happy baking.