Biscotti with walnuts and berry mix.

Hello everyone!

Today I am going to give you a recipe for biscotti, which in Italian means 'baked twice' and that's what we are going to do. This recipe is very, very simple and I was having fun making biscotti for the first time. They taste amazing!! My partner said that he wants more! So probably today I'm going to make some :)
Once baked you can keep them in a cookie storage box for up to two months!

I think I put too much walnuts and berries into my dough, butI don't have a scale...
Then I made log from the dough, wich was a little bit too long and my biscotti were a bit small but the taste is the same.
Overall this recipe was very easy to make and I had a little help from my almost 11 month old baby, so we had a lot of fun!

- 120g/4½oz whole walnuts
- 100g/4oz berry mix (dried)
- 110g/4oz unsalted butter, at room temperature
- 200g/7oz caster sugar
- 2 large free-range eggs
- 1 tsp almond essence
- 440g/15½oz plain flour
- 1 tsp baking powder
- ½ tsp table salt

1. Preheat the oven to 180C/160C Fan/Gas 4.
2. In a large bowl, cream together butter and sugar until pale and fluffy. Mix in the eggs and almond essence.
3. Combine the flour, baking powder, salt, walnuts and berry mix. Add to the butter mixture and mix until well combined (the mixture will be quite stiff so you will find it easier to use an electric mixer). Divide the dough into 2 equal mounds.
4. Line 2 baking trays with baking parchment. Place a mound of dough onto each tray and shape them into a rectangle approximately 25x8cm/10x3¼in. Bake for 35 minutes.
5. Remove the dough from the oven and set aside to cool on the tray for 15 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 2.
6. Slice each log into pieces about 1cm/½in thick. Each log should produce about 12 biscotti.
7. Place the pieces cut-side down on the baking trays and return them to the oven. Bake for 10 minutes on each side, or until they are golden-brown and crisp. Leave to cool on a wire rack.

Source: http://www.bbc.co.uk/food/recipes/coconut_fennel_and_40895

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