Biscotti are a twice baked Italian biscuit. They should be firm and crunchy, but not dried out. Correctly baked biscotti will thrive on a good dunking in coffee, or tea, or anything stronger (if that’s how you do your dunking).
The two recipes here have a Christmas theme. They share the same basic ingredients and the same method and times of baking. I’m presenting them together with two decorating options to give four different biscotti end products. They’re lovely to eat, but they’re also great to give as a gift.
Makes: 10 – 12 slices per biscotti “log”
Level: Easy
Time: First bake: about 75 minutes then cooling. Second bake: 45 minutes then cooling. Decorating time: about 30 minutes, per batch.
Equipment: Nothing special, just basics: bowls, wooden spoon, spatula, 2 baking sheets etc.
| Orange & Cranberry Biscotti with White Chocolate Chips – Ingredients | Dark Chocolate Biscotti with Ginger and Walnut – Ingredients |
| Dry ingredients · 100g/3.5oz wholemeal flour · 100g/3.5oz self-raising flour (+more for dusting) · 75g/2.5oz Soft light brown sugar or Muscovado · 1 tsp bicarbonate of soda · 1 tsp baking powder · 1 tsp ground cinnamon · 1 tsp mixed spice · 1 tsp ground mace · ½ tsp ground cloves · 1 tsp ground nutmeg · 75g/2.5oz dried cranberries · 75g/2.5oz white chocolate chips · pinch of salt · zest of a large orange Wet ingredients · Orange juice (about 50ml/1.75fl oz) · 2 eggs, beaten · 1 tsp vanilla extract · 1 tsp orange extract (optional) Decorating option · 75g/2.5oz dark chocolate · Sprinkles | Dry ingredients · 75g/2.5oz wholemeal flour · 100g/3.5oz self-raising flour (+more for dusting) · 100g/3.5oz Soft light brown sugar or Muscovado · 25g/1oz cocoa powder · 1 tsp bicarbonate of soda · 1 tsp baking powder · 1 tsp ground cinnamon · 1 tsp mixed spice · 1 tsp ground mace · 2 tsp ground ginger · 1 tsp ground nutmeg · 50g/1.75oz dark chocolate chips · 75g/2.5oz walnuts, chopped · 25g/1oz crystallised ginger, chopped · pinch of salt Wet ingredients · 2 eggs, beaten · 1 tsp vanilla extract · 2 Tbsp milk if needed Decorating option · 75g/2.5oz white chocolate · 25g/1oz walnuts, finely crushed or whizzed |
Method
1. Preheat oven to 170C / Fan 150C / 325F / Gas 3. Line two baking sheets with parchment and flour very lightly.
2. In two large bowls, mix together the flours with the sugar and all the other dry ingredients for each biscotti mix. (It’s a good idea to label each bowl to distinguish the mixes.)
3. Make a well in the centre of the dry ingredients and add the appropriate wet ingredients and mix well. Then use hands to bring everything together into balls.
4. On a lightly floured surface roll each ball into a log shape about 30cm x 5cm. Carefully, lift onto the baking sheets and press down to flatten a little.
5. Bake for 40 minutes, or until firm and a knife or skewer stuck in the centre comes out clean. Remove and leave on a wire rack to cool.
6. Move to a chopping board and cut diagonal slices about 1.5cm thick.
7. Put the slices back on the baking sheets and bake for 20 minutes then turn them over and bake for a further 20 minutes. Place back on the wire rack to cool fully.
8. To decorate, put all you need close to hand then melt the chocolate. Either dip the biscotti into the melted chocolate or brush it on. Working quickly, scatter the sprinkles or walnut pieces onto the still wet chocolate. (I found it best to coat and sprinkle them two by two.) You may need to cover the top and two sides first then, when they’re dry, coat the underneath, or just leave without any chocolate.
They make excellent gifts, especially at Christmas. Boxes, bags and ribbons are all you need.
For more Christmas recipes and ideas have a look at these below; I’d love you to give them a try. In the meantime, I hope you have a wonderful Christmas and may God bless you in the coming year.
Cherry and Almond Christmas Cake
Retired Bloke on Food n stuff 