Saturday, 2 April 2016

Biscotti - Hazelnut & Date

I do like biscotti and am always up for trying something new, in terms of flavour combinations.  So hazelnut and date seemed like it was worth trying.  I saw it on Paul Hollywood's site.  Biscotti are quite easy to make and don't take long. But they are very rewarding, since they not only taste great with tea or coffee, but they also keep for up to a month.  So there is no need to worry if you don't eat them all in a couple of days.

As long as they are in an airtight container they will be just as good weeks later.  

As for the recipe it is only a question of making a dough, ensuring that it isn't too wet, and then incorporating hazelnuts, dates and lemon zest.  Forming the shape and then baking, slicing and baking again.

What could be simpler?
Hazelnut & Date Biscotti


                                  Hazelnut & Date Biscotti -Video
Ingredients:
  • 250g plain flour
  • 1/2 tsp baking powder
  • 250g caster sugar
  • 200g hazelnuts, chopped
  • 100g dates, chopped
  • zest of one lemon finely grated.
  • 3 medium eggs - beaten
Method:
  1. Preheat the oven to 160C/140C Fan/325 F
  2. In a bowl mix the flour, baking powder and sugar together.
  3. Gradually add the egg and beat until you have a dough.  Don't add more egg than necessary to make the dough.  It should not be sticky. If it is sticky add more flour.
  4. Add the hazelnuts, dates and lemon zest and mix into the dough.
  5. Turn out onto a lightly floured work surface and knead gently to ensure the ingredients are well incorporated.
  6. Divide the dough in two and form into sausages about 4 cm in diameter and lay on a baking tray, leaving room for them to spread.
  7. Flatten each sausage slightly.
  8. Bake in the oven for 30 to 35 minutes.
  9. Remove from the oven and allow to cool for ten minutes.  The biscotti will then be firm enough to slice.
  10. Cut into slices, on the diagonal, about 2 to 3cm/1 inch wide.
  11. Place them back on the baking sheet and bake for a further 30 minutes, turning each on half way through to ensure that they bake evenly and dry out.
  12. Remove from the oven and place on a wire rack to cool completely.



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