Biscotti recipes
-
Chocolate Espresso Biscotti
-
Chocolate and Almond Biscotti
- Almond and Orange Biscotti
- Recent recipes
- View all
Ingredients
- 250g plain flour
- 200g caster sugar
- 1 tsp baking powder
- 3 eggs
- Few drops almond essence
- Pinch salt
- 100g Green Blacks Espresso Chocolate chopped into small chunks
Method
- 1. In a large bowl, mix together the flour, sugar, baking powder, salt & chocolate chunks
- 2. Beat the eggs with the vanilla essence, then add a little at a time to the dry ingredients & mix until it's all combined into quite a stiff dough. If it's proving tricky you can always add a tiny dash of milk to help it along
- 3. Tip the dough out onto a floured surface & roll it into a sausage shape. I ended up making 2 sausages as it made it a bit easier to handle! Place them onto a baking sheet lined with parchment & bake in the oven at GM3/150c for 30 mins
- 4. Take them out the oven & leave to rest for 5 minutes. Then using a sharp knife slice the sausages on the diagonal, to make biscotti about 2cm thick. Place them back on the tray & pop into the oven for another 15 minutes. They'll still feel a little soft when you take them out the oven, but will crisp up when cool
rebeccabakescakes has contributed to these popular cooking recipes:
Ingredients
- 40 g Unsalted butter
- 100 g Plain flour
- 1 tsp Baking powder
- 1 Egg
- 65 g Caster sugar (golden or white)
- ½ tsp Vanilla extract (optional)
- 35 g Whole blanched almonds
- 65 g Good quality dark chocolate
Method
- Preheat the oven to 180C. Line a baking sheet with baking paper.
- Melt the butter in a small saucepan over a medium heat until it starts to foam. Let it foam, and switch off the heat when the bubbles subside and it is dark golden brown and smells nutty ('beurre noisette'). Leave to cool slightly.
- Chop up the almonds and the chocolate. Either use a sharp knife, or put them in a small freezer bag and bash with a rolling pin.
- Sift the flour and baking powder into a bowl. In a jug, beat the egg with a fork, add the sugar and vanilla extract (if using), and stir, then add the butter, and pour it all into the flour. Mix with a spoon, then fold in the chocolate and almonds and combine well together.
- Form a long sausage shape with the mixture and place in the centre of the baking sheet (best to use your hands, or you can spoon onto the baking sheet if you prefer). Bake for 25 - 30 minutes or until it has almost doubled in size and is a light golden brown colour. Remove from the oven and transfer to a wire rack to cool for at least half an hour.
- Slice diagonally into approximately 1cm pieces using a serrated knife. If a couple break, don't worry - they still taste good! Remove the baking paper and carefully put each biscotti onto the baking sheet. Bake at 180C for 5 - 10 minutes, then turn them over (careful - they are hot! You may want to use a fish slice or tongs) and return to the oven for a further 5 minutes until golden brown. Remove from the oven and leave to cool completely on a wire rack.
Love baking has contributed to these popular cooking recipes:
Ingredients
- 4 cups plain flour
- 2 cups caster sugar
- ½ teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 ½ cups almonds toasted and chopped
- 1 rind of orange finely grated
- 4 eggs slightly beaten
Method
- Preheat oven to 190 C or 375 F.
- Line tray with baking paper (preferably silicone paper).
- Sift flour, sugar, baking powder and orange rind onto flat surface.
- Make a well in the middle and add eggs and vanilla.
- Bring ingredients together to form a dough.
- Add chopped nuts and knead to incorporate.
- Divide dough into three.
- Roll each into a long sausage shape, place on tray and bake for 20 minutes.
- Cool on wire racks.
- Cut on diagonal, no more than 1cm thickness. (I prefer them thinner).
- Lay in a single layer on baking trays and bake, maybe on a little lower temperature - 180C or 350F- until lightly browned.
- Leave to cool, then store in airtight jars.
Be the first to comment
Add comment