Monday, 2 December 2013

Never Fail Biscotti - My Christmas gift to you....

Never Fail Biscotti

Christmas Spice with cranberry, orange, cinnamon, nutmeg and chocolate

So, this is my Christmas gift to you all, my biscotti recipe, it truly is a never fail recipe and is so versatile & delicious. It's also dairy free.

The word biscotti originates from medieval Latin and translates as twice baked, which is exactly what this is, a twice baked, hard, crunchy biscuit. Perfect for dunking in your coffee after a meal or in your hot chocolate!

It's also an excellent gift as it last so well, you can make it way in advance, pop it in a bag (ensuring it's airtight) tie it with a bow and Ta-Dah! Instant pressie!

It’s highly versatile flavour wise, and the sky is the limit with flavour combinations. You'll see a few of my favourite flavours scattered through this post....

So, go on.....Bake It!!!!

Cinnamon Sugar, half dunked in milk chocolate

· 250g plain flour
· 250g caster sugar
· 1 ½ tsp baking powder
· 3 eggs
· Up to 375g of filling of your choice, nuts, choc chips, dried fruit, spices etc, chop the dried fruit quite finely.
· Zest 1 lemon (optional depending on your filling ingredients)
· Caster sugar for sprinkling

Cashew & Chocolate

Whisk eggs and sugar together till a little frothy

Add flour & baking powder & mix, finally add nuts etc and stir until combined.

Now, it is a very wet mix but trust me here, line 2 trays with parchment and lay 2 thick sausages of mixture on both trays – the easiest way to do it is to scoop the mixture from the bowl with wet hands.....

Sprinkle with caster sugar.

Bake at 180c for 25-30 mins till golden brown.

Remove from oven, slice into 1-1.5cms slices, lay the slices on their sides and put back in oven for 10-12min.

Remove from the oven, and trnasfer to a cooling rack, the biscotti will harden up as it cools.

The biscotti will keep well in an airtight container/tin/box/bag for up to 4 weeks, fruit ones slightly shorter.


Pistachio, cashew, cherry

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