Friday, 27 August 2010


Whenever we go out for a treat I frequently have coffee and a chocolate biscotti.  I have not baked this biscuit before so I thought I would give it a go.
Set the oven to 180 degrees Celcius and line 2 baking trays with greaseproof paper. The dry ingredients are mixed first - in a big bowl.  300g plain flour and 1 teaspoon of baking powder, 75g of cocoa powder and a pinch of salt. About 150g of shelled pistachio nuts and about 150g of chipped chocolate (75% cocoa solids or more).
Shelling the pistachios is a bit of a trial and chipping good quality chocolate is tedious, but it is worth it.  Make sure the flour and cocoa are well sifted and well mixed.
Using another large bowl (I have lots of bowls for baking), mix the wet ingredients.  75g of margarine (butter is better, but more saturated fats) and 230g of granulated sugar- mix well into a stiff paste.  When the paste is smooth, add two beatn eggs - mixing in a little at a time.  Add the dry ingredients and mix thoroughly into a stiff dough.
The dough should now be split into two and formed into two long flat suasages one on each baking tray. Sprinkle the top with icing sugar.  Bake for about 40 minutes then take out of the oven and rest for at least 20 minutes to allow the biscotti to firm up.
Using a finely serrated bread knife, cut the biscotti into diagonal strips and lay them flat on a baking tray. Bake for 15 minutes to crisp them and then cool on a wire rack.  Wait until the biscotti are cold before eating them.
Wow - fresh coffee and home made biscotti - I love Italian food.

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