biscotti

I did make biscotti at the weekend, about 80 of the addictive, crunchy little treats. Chocolate chunks, home-made candied orange peel and whole toasted hazelnuts were packed into the basic sugar, flour and egg dough. Biscotti actually translates as baked biscuit (these are twice baked). So referring to them as 'biscuit' must seem a bit odd to the Italians who incidentally dunk them in Vin Santo which must seem a bit odd to us Latte loving dunker's in the UK...

Making these biscuits is simple. In fact so simple, that eating 80 in 2 days isn't a problem as making another batch is so darn easy.

All you'll need is:

• 2 large baking trays


• silicone paper


• 135g granulated sugar


• 245g plain flour (Italian 00 is good)


• 2 large eggs


• 3/4 tsp baking powder


• pinch of salt


• 100g hazelnuts, lightly toasted


• 100g candied orange peel, roughly chopped


• 100g 70% plain chocolate, roughly chopped

1. Using a free standing mixer or electric hand whisk if you haven't, whisk the eggs and sugar until very thick, takes about 5 min's.


2. Mix all other ingredients together in a bowl and fold into the egg mixture.


3. Using wet hands,  place dough into 2  lengths on each lined baking sheet. You should have 4 lengths about 5cm wide.

   
   



4. Place in 150ºc oven for about 12-15 min's until lightly golden and springy. Turn down the oven to 130ºc.


5. Leave the cakes until cool, then cut on the diagonal using a sharp bread knife.

   
   



6. Once cut, place back on the baking sheets and cook for a further 10-15 min's.


7. Cool on a baking tray and consume until you are ready to make more...