Friday, 18 September 2015

Fruit & Nut Biscotti

Looking in the cupboard to see what was available I found a few things that I thought would be good together in a nice biscotti biscuit.

I love biscotti, the twice baked biscuits that are an ideal accompaniment to tea or coffee.  So with some pistachios, flaked almonds, raisins and dried canberries I was all set to get baking.  

Of course, if you decide to make some yourself you can put in whatever you want.  The only thing I would suggest is that you dont put wet fruit in, just dried things such as blueberries, currants, etc, and if they are large I suggest chopping them as well.

To add a little extra flavour I added some mixed spice as well, which gives a lovely aroma during cooking as well as a very nice taste.

No equipment other than a bowl is needed, and your arms get a nice workout whilst making the dough, so that is an added bonus when making these, since the dough takes some working to get all the ingredients combined.
Fruit & Nut Biscotti

Ingredients:

350g plain flour, plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 medium eggs, beaten
coarsely grated zest 1 orange
85g raisins, chopped slightly
85g dried cranberries
50g almond flakes
50g shelled pistachios


Method:
Heat oven to 180C/fan 160C/350F. Line a  baking sheet with baking paper. 
Put the flour, baking powder, spice and sugar in a large bowl, then mix well. 
Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands.  This will take a while but keep at it until all the flour in incorporated.
Mix the fruit and the nuts together and then add to the dough and work in completely.
Lightly flour your work surface and divide the dough into two piece.
Roll each piece into a sausage about 10 inches long.
Press each sausage down to flatten the top, trying to make the width even along the whole length.
Place each sausage onto the lined baking tray and place in then oven for about 30 minutes. By which time the dough should have risen slightly and feel firm to the touch.
Remove from the oven, transfer to a wire rack for a at least 10 minutes.
As soon as they are out of the oven turn it down to 140C/fan 120C/285F.
Using a serrated knife, cut into slices about 1/2 an inch thick on the diagonal, then lay the slices flat on the baking sheets. 
Bake for another 15 mins, then turn them over, and bake again for another 15 mins until dry and golden. 
Tip onto a wire rack to cool completely, then store in an airtight container.  They will be good to eat for at least one month.

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