Sunday, 19 April 2020

Hazelnut ginger biscotti

Biscotti are such versatile biscuits and can be flavoured in a variety of ways. These ones have that added texture and crunchiness from the hazelnuts. Biscotti has its origins from the Italian city of Prato and means twice baked in English, it is also known as cantuccini or coffee bread. Without doubt it is best served with fresh coffee, so you can dip the Biscotti and enjoy an amazing blend of coffee and hazelnuts or whatever flavour you want to marry up. The process of making these Italian gems is very simple to do and the resulting crunchy Biscotti is sublime with a variety of dips, including chocolate. You won't be short of recipes for Biscotti as they abound throughout the web, so this recipe is very useful and versatile to me so that i can come back and try out different flavours.

I use whole and half hazelnut as it adds a different experience and looks great, but you can of course roughly dice up the walnuts. First off flash the hazelnuts through a hot oven and rub the skins off with a t-towel.

For the biscotti
500g/9oz spelt/plain flour
500g/9oz caster sugar
3 tsp baking powder
5 Large free-range eggs, lightly beaten
2 teaspoons ground ginger
200g whole hazelnuts (roughly chop if desired or half)

1 lemon, zest only (optional)

Prep Method
preheat the oven to 150C standard oven/140C for fan oven 
Line a baking tray with baking parchment.
Mix together and sieve the flour, sugar, ground ginger and baking powder, then add whole or chopped hazelnuts into a bowl until well combined.

Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, you want the mixture to come together as a stiff dough. (*You may not need to use all of the egg.)

Chill overnight or around 3 to 4 hours

Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand. Or if you prefer using a floured rolling pin, whatever is easier for you.

Place each dough 'sausage' onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion.

Bake in the oven for 15-20 minutes, until pale golden-brown.

Remove the biscotti from the oven and set aside for 10 minutes to cool and firm up.
Using a serrated knife, cut 5cm/2in slices from the dough biscotti on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.
Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Set aside to cool on a wire rack.

These are good to go, but you can dip them in chocolate or spread them with nutella 

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