To say that I'm partial to biscotti would be a bit of an understatement.
As a child, biscotti were the naughty treats that I seeked on my crazed hunts for sweetness. Dipped in chocolate and neatly hidden away in a beautiful jar, they were practically asking to be found -- or freed.
And then eaten.
Of course it wasn't until recently that I realized:
- biscotti is incredibly easy to make.
- the devouring of biscotti doesn't have to be guilt-ridden.
Her recipe uses no oil or butter and can be easily customized.
I made biscotti using her recipe last week and have since made biscotti an embarrassing amount of times. I used a different flavor combination each time and they were all delicious.
Here's my adaptation of the recipe.
Pistachio Rose Biscotti
2 eggs 150 g light brown sugar 210 g flour 1.5 tsp baking powder 1/2 tsp salt 90 g almonds 60 g pistachios(or as many as you can afford) 70 g cranberries 1 tsp vanilla extract a few drops of rose essence (optional*) *conjures up visions of sunnier days and brings a more vivid tartness out of the cranberries.
Preheat the oven to 175 C (350 F)
Whisk the eggs and sugar until the mixture becomes pale and frothy.
Add in the remaining ingredients and mix until combined. Be wary of the rose essence if you use it. A little goes a long way.
The dough should be quite sticky.
Generously flour a surface and flour your hands.
Shape half of the dough in to a log and lay it on a baking tray lined with parchment. Repeat.
Gently squash them until they are about 3/4 of an inch (2 centimeters) in thickness.
Bake for about 30 minutes or until golden.
Remove the 'loaves' from the oven and slice each 'loaf' diagonally with a sharp bread knife.
Return the biscotti to the oven, jeweled centers facing up, and bake for another 5-8 minutes on each side.
Once cool, store in an airtight container.
These can be eaten au naturel but my favourite way to enjoy them is dipped in coffee. It's the perfect afternoon treat and keeps you going until suppertime.
Jemma's original recipe: zest of an orange, 1/4 tsp cardamom, 125 g almonds
Sunny dreams: zest of 2 lemons, 2 tbs poppyseeds, 100 g macadamia nuts, 2 tsp vanilla
For the Christmas nostaligic: zest of 2 clementines, 1/2 tsp ginger, 1/2 tsp cinnamon, 1/4 clove of nutmeg, 1/4 tsp of cloves, 110 g hazelnuts
(If gifting, a drizzle of chocolate (white, milk or dark) over the top is always nice.)
I hope you make these and that you enjoy them as much as I do.
© 2014 The Ballerina Chef