Tag Archives: biscotti

Coffee and walnut biscotti…

I’m a repeat biscotti offender (evidence here). However, I seem to be unable, or should I say unwilling, to make the same flavour more than once. So this time I pandered to my coffee infatuation and based on this recipe, made delicious coffee and walnut biscotti…

They have chocolate chips running through them and the inclusion of cinnamon and cloves adds a really good spicy twist that compliments the coffee perfectly.

To make them you need…

260g plain flour

200g granulated sugar

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground cloves

60ml espresso or strong coffee, cooled

1 tbsp milk

1 egg

1 tsp vanilla extract

85g chocolate chips

100g walnuts

Preheat your oven to 180 degrees.

Whisk the cooled coffee, milk, egg and vanilla extract together in a bowl.

In another bowl or in an electric mixer, if you’re lucky enough to have one, mix together the flour, sugar, bicarbonate of soda, baking powder, salt and spices until combined.

Gradually add the liquids to the dry ingredients and beat until a dough forms. Add the chopped nuts and chocolate chips halfway through. Bring the dough together with your hands. You will need to coat your hands with flour as the next bit could get a bit messy…divide the dough in half and on a lightly floured surface roll each half into a log shape about 10 inches long, 2 inches wide and about 1inch high. Put them on a baking sheet, lined with greaseproof paper. Make sure there’s space in between them (about 3 inches) as they will spread a bit during baking.

Put in the oven and bake for about 35 minutes or until firm to the touch. Remove from the oven and leave them to cool for about 10 minutes…

Turn the oven down to 150 degrees.

Put the biscotti logs on a chopping board and using a sharp knife, cut them diagonally into 3/4 inch slices like so…

(there may be crumbs…perfect opportunity for a first taste test!)

Lie the individual slices on their side on the baking sheet and put back in the oven for 5 minutes. Turn them over and bake for a final 5 minutes…

Remove them from the oven and transfer them to a wire rack to cool completely. Once cool, they’ll store really well in an airtight container.

I have a word of warning for the impatient amongst you…do not underestimate how hot a chocolate chip straight out of the oven can be! heed my words…leave these to cool before attempting a taste! but then…enjoy!

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Almond Biscotti

I love Biscotti…they’re sweet but not too sweet, crunchy but not too crunchy and are perfect for dunking. What more could you want! I’ve tried a few different varieties in the past including cranberry and almond and date and walnut but tonight the plan was to stick to simple but delicious almond biscotti. I followed a recipe that I found on the Joy of Baking website. Here it is – 

Almond Biscotti

145g blanched whole almonds, toasted and chopped coarsely

1tsp baking powder

1/8 tsp salt

260g plain flour

150g granulated white sugar

3 large eggs

1tsp vanilla extract

1tbsp lemon rind

Preheat the oven to 180 degrees.

Toast the almonds for 8-10 minutes or until light brown and fragrant. Leave them to cool for a few minutes and then chop roughly.

Reduce the temperature of the oven to 150 degrees and line a baking sheet with greaseproof paper.

Mix the eggs and essence in a small bowl.

Mix together the flour, baking powder, salt and sugar in a large bowl. Gradually add the egg mixture and beat with a handheld whisk until it forms a stiff dough. Adding the chopped almonds halfway though.

I usually form the dough into 2 logs approx 30cm long and about 2 and a half inches wide on the baking sheet. This part can get quite messy and sticky so have some spare flour handy to dust your hands.

Bake for 30-40 minutes until they are firm to the touch. Remove from the oven and leave to cool for about 10 minutes. Then slice each log diagonally into 1/2 inch slices with a sharp knife. Lay each of the slices on it’s side on the baking sheet and return to the oven for 10 minutes, turn over and give them one more 10 minute blast in the oven until firm.

Remove from the oven and leave to cool fully before decanting into a container. I’ve been told that they keep well in an airtight container but to be honest mine never last that long as the temptation is too strong and it would be rude not to test a couple with a nice cup of tea wouldn’t it?

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