I’ve always wanted to make some biscotti but never really got around to it. Today I decided it was the day! I found a recipe on the Kenwood Chef website that seemed simple and do-able, so I gave it a try using my trusty old 70s machine. It turned out pretty well!
As usual, I altered the recipe somewhat to suit my pantry contents, and the method was also tweaked because of my temperamental oven. I also doubled the recipe because I’m a) greedy and b) too lazy to make more once I’ve devoured the first lot! Here’s the recipe…
50 – 100g whole almonds
100g butter, softened
230g raw sugar
1 – 2 teaspoons liqueur (something citrus-y would be good; I used some kind of nondescript German booze I had on the shelf, which is so ancient the lable is half missing, so I have no idea what I put in .. it just smelled Ok!)
approx 1 teaspoon citrus peel, grated (I had no fresh oranges, so I used some homemade candied orange peel, finely chopped)
350g plain flour
3 – 4 teaspoons baking powder
50 – 100g pistacio nuts (if you have them – I didn’t, but it’d be great with these added)
- Put your almonds in an empty frying pan and bring up to a medium-high heat. When the pan is hot shake it frequently to avoid burning. Remove from heat when the almonds are nicely toasted and fragrant – won’t take too long! Chopping almonds is a nightmare, so I alternatively either a) tip them on to a peice of baking paper, bunch them up tightly in the paper, and bang with a meat tenderiser, or b) tip them into an electronic coffee & spice grinder and give it a few buzzes until roughly chopped up – the peices don’t have to be uniform in size!
- Preheat oven to 100C.
- Put your butter and sugar in a bowl and mix well until creamed.
- Beat in the eggs, liqueur, and rind.
- Add the flour and baking powder and mix in well to make a soft dough.
- Divide the dough up in to four peices. Shape each peice into a sausage about 15cm long. Put on to a greased baking tray (I used olive oil) and flatten out, preserving the sausage-like shape, until it’s about 20-25cm long, 5cm wide, and 2cm high. Repeat with the rest of the mix, leaving a space between each as they spread a little.
- Bake for about 30 minutes or until they are just golden on the bottoms and firm to the touch.
- Remove from the oven. Slide a thin spatula underneath each ‘sausage’ and transfer to a cooling rack. Allow to rest for about 10 minutes. I used this time to clean up all my mess!!!
- Transfer each ‘sausage’ to a plate or chopping board and slice on the diagonal into 2 to 3cm peices. Repeat for all the ‘sausages’.
- Return the peices to the baking tray, laying them cut-side down, and leaving a gap between them if possible.
- Return to the oven and bake for an additional 30 minutes, or until they are slightly more golden and/or growing quite firm to the touch. A good way of testing them is to take out one and blow on it to cool for a few minutes. Take a bite and if it crunches all the way through it’s probably ready! (because if they’re crunchy when they’re warm, they’ll be very crunchy when they’re cool).
- Remove from the oven and transfer to a cooling rack.
- Lovely served with milk, coffee and tea.
- Store in an airtight container.