Biscotti
This is a great recipe that produces enough biscuits to fill the tins and wrap some for giving away!
Makes:
Ingredients
4 cups flour
1 2/3 cups caster sugar
3 tablespoons baking powder
½ teaspoon salt
100 grams dark chocolate
75 grams roasted almonds
75 grams dried apricots – finely diced
4 size 7 eggs
2 egg yolks
Method
Preheat oven to fan bake 160’C
Line 2 x baking trays with baking paper
Lightly flour a flat surface for preparing the dough
In the bowl of a mixer, combine the flour, caster sugar, baking powder and salt.
Stir to combine
In a separate bowl, lightly whisk the eggs and egg yolks together
Add the liquid to the flour and mix using the dough hook until the mixture comes together to a soft dough.
Keep the egg bowl to use later
Lightly flour hands and then place half the dough on the floured surface
Shape into a loaf shape log and place on the baking tray
Repeat with the remaining dough
Add a teaspoon of water to the egg bowl and use the liquid to brush both logs with egg wash
Place trays in the oven and bake for approximately 30 minutes or until golden brown
Remove from the oven and leave to cool
Reduce oven temperature to 120’C
Once completely cooled cut the loaves into very thin slices and re-use the same baking paper lined trays, filling with biscuits for the second baking
Place in oven for 25-35 minutes or until the biscotti is dried out and crunchy
Store in an airtight container
These will stay fresh for several weeks if airtight. The dough can also be frozen, thawed, sliced and baked which can be handy especially over busy periods.
Flavour combinations are only limited by your imagination. Just be sure to make a total of 250 grams of any fruit and nut combination
