Biscottis originated in Prato, Italy, and are comprised of a crunchy almond-based biscuit, which is twice-baked and are oblong in shape. Traditionally they can be dipped in Vin Santos, but I like mine dipped in a cappuccino (I’m not a massive fan of wine). Now on to our biscottis...
Caffeine, biscuits, nut butter. All things that I looove. So imagine me maniacally laughing to myself in my kitchen when i created this recipe. Combining them all in to one super scrummy snack. Oh and by the way, for you nut allergy sufferers - you can easily leave out the nut butter entirely, or replace it with your favourite nut-free tipple.
And because i'm so nice, I thought i'd share this recipe with you guys, so here it is...
Ingredients
150g freeform SR flour
150g rice flour
1tsp baking powder
pinch salt
1tbsp fine instant coffee powder
1tbsp almond butter (we used pip&nut)
100g flaked almonds
Zest of 1 orange
3 eggs
170g caster sugar
Method
Preheat the oven to 180°C and line two baking trays with greaseproof/parchment paper
Sift the flours, baking powder, salt and coffee powder in to a mixing bowl
Stir in the flaked almonds
In a separate bowl, combine the eggs, almond butter, orange zest and caster sugar, and mix well until combined
Make a well in the centre of your dry mix, and gradually add in the wet mix, stirring continuously until combined. At this stage it should start to look like a dough - if it's a little wet, add a little extra SR flour.
Flour a clean work surface with rice flour, as well as flouring your hands.
Turn the dough out on the the work surface and divide in to quarters.
Shape in to rolls which are around 1.5in wide - generally, these will be around 10-12in long
Place the dough on to the prepared baking trays - two rolls per tray, with enough spaced between each to spread whilst cooking.
Bake for 15-20 minutes, or until golden in colour. The dough should rise slightly, and spread during this first bake, which will give the biscotti that notorious shape.
Remove from the oven and leave to cool for 5-10 minutes, until cool enough to handle without burning yourself!
Carefully slice the biscotti using a serrated knife - we generally go for around 1/2in thick....we like big biscuits!
Once cut, return the biscuits to the baking trays, and return to the oven to bake for a further 15-20 minutes, flipping the biscuits over half way through.
Remove from the oven and leave to cool on the baking trays.
And voila! Enjoy with a cup of coffee for a real pick me up on a slow afternoon!
Side note:
So, even though you can stop there with your biscotti bakes....we took it one step further...
For an extra indulgent treat, that looks awesome and tastes phenomenal, we drizzled each biscuit with dark chocolate and runny nut butter! Crack these out when you have guests coming and you'll always be a hit! I mean look at them...they look sooo good!
If you try the recipe, let me know how you get on with it.
Ok that is all :)
Holly @ TBD