Without any coffee to soften them, they are very hard and crunchy. Dipped in coffee (or tea if you prefer) they soften a little and are yummy. The recipe I use comes from Feast, by Nigella and is called Breakfast Biscotti. While I find them a little sweet for breakfast, I can just about bear them just as I finish my cereal!
Preheat the oven to 180C. You will need:1 large egg, room temperature,
100g caster sugar, one half tsp vanilla extract
a couple drops of almond essence, 125g plain flour
one half tsp of baking powder, one quarter tsp salt
50g natural shelled almonds, 75g dark chocolate chips
Whisk the egg and sugar until pale and creamy, until it leaves a ribbony trail behind when you lift the whisk out. Beat in the vanilla and almond. Slowly fold in the flour, salt and baking powder.
When the mixture is combined, fold in the whole almonds and the chocolate.
Then form the dough into a log shape of about 25cm x 5cm, slightly tapering at the ends. I use silpat to lay it on.
Place in the oven and bake for about 25mins. It will be pale brown in colour. Take out of the oven and leave for about 5 mins to harden a little. Then slice in diagonal 1cm slices.
Put these back on the baking tray on their side and place back into the oven for another 4-5 mins.
Let the biscotti cool on a wire rack.
Store in an airtight container for up to a week. However, I dare you to see whether you can resist them for more than 2 days! I make them and give them away!!!
Orls.
xx
I had a few friends around for dinner at the weekend and I made a few nice treats that are going to make appearances here over the next few days, as well as some Irish treats for Paddy's Day, and some exciting news!
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