Biscotti is my daily snack, I have it in my kitchen at all time for my craving teeth. I know many of you know how to made it but it's just a sharing as I didn't bake and blog much recently. This is a recipe from James Martin. I've been using his recipe for many years as my snack or gift for friends. I find homemade biscotti is always richer because we could add any nuts as we like and the quantity of nuts added will not stingy at all. The nuts I like the most is Almond, Hazelnut and Pistachio. Other than nuts, I find that adding some lemon zest into the mixture taste really good. I used food processor to make the mixture, it's really a simple snack to make and nice to crave!Recipe of James Martin (Desserts):
250g plain flour
125g caster sugar
1 1/2 tsp baking powder
3 medium eggs, lightly beaten
1 lemon zest
75g shelled pistachio nuts
50g whole blanched almonds
50g shelled hazelnut
- Toast the shelled nuts in the preheated oven at 100'C for about 15 minutes.
- Mix the flour, sugar, lemon zest and baking powder in a large bowl (I mix the ingredients in a food processor). Add half the beaten eggs and mix well, then add half of what's left and mix again. Now add the last quarter a little bit at a time until the dough takes shape but isn't too wet (you may not need to use all of the eggs). Add the toasted nuts and mix well.
- Divide the dough into six, roll into sausage shapes and place on the lined baking tray (wetting your hands before rolling these cut helps to prevent the dough sticking). Lightly flatten the doughs.
- Bake for 20 - 30 minutes until golden brown. Remove from the oven and leave for 10 minutes to cool and firm up.
- Using a serrated knife, cut the biscotti on an angle into slice. Lay the slices on the baking trays. Return to the oven and cook for 8 minutes, then turn the slices over and cook for a further 10-15 minutes or until a pale golden colour. Cool on wire racks, then store in airtight jars.
