Tuesday, 22 December 2015

Christmas Biscotti

Today I made some biscotti, with a bit of a nod to Christmas.  Dried cranberries and flaked almonds together with the zest and juice from clementines is what flavours them.  I found the recipe on Laurainthekitchen. Although the recipe makes thinner sausages of dough than I am used to with biscotti I followed the instructions, since I was sure they would turn out well.

I love biscotti and am always up for a variation in flavour, so these really hit the spot for me.  My cranberries were dried but had been infused with blueberry juice too, so they were extra flavoursome. The resultant biscotti really do taste delicious, so although they will keep for a long time in an airtight container I am fairly sure they wont last more than a few days before all are consumed.

The recipe is easy to follow, and I have, in my version below, converted the ingredients into metric measurements.  But clicking the link for Laurainthekitchen will take you to the version with cup measurements.
Christmas Biscotti

Ingredients:

  • 340g plain flour
  • 300g granulated sugar
  • 2 tsp baking powder
  • 1/2tsp salt
  • Zest from two clementines
  • 100g dried cranberries
  • 100g flaked almonds
  • 3 tbsp clementine juice
  • 75ml vegetable oil

Method:
1) Position oven racks in the middle and top of the oven and preheat oven to 180c/160c Fan350 F. Line 2 large baking sheets with parchment paper and set aside.
2) In a large bowl mix together the flour, salt, sugar and baking powder to combine. In a small bowl toss the Clementine zest, the flaked almonds and cranberries with about ¼ cup of the flour mixture. Mix it together well to insure the zest is not in big clumps. Add this mixture to the large bowl of the flour mixture and mix well.

3) In the bowl of an electric mixer fitted with a paddle attachment, add the eggs, oil and Clementine juice and mix to combine well. Add the flour mixture and mix to combine but not over mixing!

4) The dough will be very sticky.

5) Dump dough onto a heavily floured board and divide dough in to 6 equal portions. Roll each piece into a log that’s about 12 inches long, make sure to dust with flour along the way to keep dough from sticking. Set the logs about 3 inches apart onto the prepared baking sheet, press gently to flatten each log so that they are about 1 ½ to 2 inches wide. Bake until the logs are golden and firmly near the center, about 25 minutes rotating the baking sheets half way through to insure even baking.

6) Let the logs cool enough to handle, about 20 minutes. Transfer logs to a cutting board, using a serrated knife, slice them on a sharp diagonal into about ½ inch thick slices. Arrange the slices on the baking sheets, laying cut side down. Return to oven and bake for 7 minutes. Turn the cookies over and rotate the baking sheets and bake for another 9 to 10 minutes or until golden and lightly browned.

7) Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. (The cookies will not harden until totally cooled) Enjoy!

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