I've never made biscotti before, but this was a really easy recipe, from the BBC Good Food website, my go-to place for ideas and tasty dishes that turn out well. You bake the biscotti in two stages, so you get a lovely loaf-style bake (right). Cutting this was the hard bit, even with a serrated-edge knife some on the loaf was breaking off (so I has to eat those bits) as I sliced into it, but I got there in the end. It makes between 20-24 slices so you need a big baking tray! If you like your biscotti really hard and crisp then do bake them for longer, mine were a little softer, but we liked them like that. The best thing about biscotti is they keep for ages-about 3 weeks in an airtight jar, so snack time is sorted for ages! Ingredients:
- 2 medium eggs
- 100g caster sugar
- 250g plain flour , plus extra for dusting
- ½ tsp bicarbonate of soda
- 25g chopped apricots
- 25g toasted hazelnuts , roughly chopped
- 25g chocolate chips
- Method:
Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.
Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.
84 kcalories, protein 2g, carbohydrate 16g, fat 2 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0.09 g
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