Sitting at home last night had me craving biscotti. It has been on my to do list for some time now. Biscotti are Italian biscuits traditionally made with hazelnuts and aniseed. Having neither hazelnuts nor aniseed, I googled around until I found a recipe I liked by David Lebovitz. ‘Bis’ is Italian for twice and ‘cotti’ is cooked. This biscuit is baked twice and therefore crunchy, firm and tastes great when dunked in tea or coffee.
Here is my tweaked version of David’s recipe:
2 cups flour
3/4 cup Lindt cocoa powder
1 tsp bicarbonate soda
1/4 tsp salt
3 eggs, room temperature
1 cup sugar
1 tsp vanilla essence
1 cup almonds (with skins on toasted and coarsely chopped)
100 grams Dairymilk chocolate, coarsely chopped
Preheat oven to 180 degrees Celsius.
Sift flour, cocoa, bicarb and salt.
Beat eggs, sugar and vanilla essence.
Gradually add in the flour mixture and add in the nuts and chocolate.(Don’t be afraid to use your hands at this stage. Flour them before bringing the dough together).Divide the dough in half. Roll into two logs.Gently flatten the tops of logs. Beat an egg and brush the tops of logs. (This step I failed to read).
Bake for 25 minutes or until dough feels firm. Remove from oven and cool for 15 minutes. Slice 1 cm thick slices. Lay cut sides down on to baking tray for a further 10 minutes.Turn over midway and bake a further 10 minutes.
Although they will feel slightly soft, remove them from the oven to cool. As they cool, they will harden.
My notes :
My first log went into the oven with no egg wash. Bad mistake or so I thought. I was timing it using the timer on my microwave. That stopped on its own at 18 minutes to go and I noticed that too late. I had to estimate the rest of the time left to bake. It cracked along the side and was hard when I removed it from the oven.
Before putting the second log in, which was more petite( I didn’t get my halves right which was for the better) I patted water on the log to moisten it, hoping it won’t crack!
And this time I timed it with my phone! This batch was just firm and slightly gooey when I removed it, but it firmed up nice and crisp. It just looked much darker than the first batch.
Hubby thought I had burnt it. Not cool! The second batch was smaller and resembled a decent sized biscotti unlike the first batch which were slightly on the big side.
I was very pleased with the result. It had an intense chocolate flavor. Hubby said it had a brownie taste to it. A decent comment coming from someone who isn’t a chocolate lover. Oh well, at least I have all the biscotti for myself!