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|
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|