Been loving scrolling through my Instagram to find new things to try off late. One person I’ve really caught on to is John Whaite and his recipe for biscotti was too simple for me to skip. Have changed things up a bit though.
I said it on my instagram, and I’m saying it again now, its probably some of the best biscotti I have ever eaten. And its annoying me how simple it is to make. One bowl, everything mixed together, probably takes not more than an hour.
Its also great coz the pistachios and chocolate can be replaced with any other nuts you’d like. I’d just recommend adding half a teaspoon of vanilla to the mix to help balance out flavours.
For the biscotti:
- 130g flour
- 75g castor sugar
- 1/2tsp salt
- 3/4tsp baking powder
- 50g roasted pistachios
- 50g chocolate chips
- 1 eggs
- Tablespoon of milk
I roasted my pistachios moments before mixing it with the chocolate chips, which led to a few of the chips melting. But funnily enough the melted chocolate has really helped with the flavour of the biscotti, so if that happens to you don’t stress about it.
Start by tossing together the nuts & chocolate with all your dry ingrendients. Make sure everything is well coated in flour and sugar.
Break in the egg, and knead the dough until it comes together. If you think its too dry and the mixture isn’t holding any shape, add a tablespoon of milk and try again.
Shape the dough into a log on a baking tray lined with paper and set in a preheated oven at 180C for 20-25 minutes or until it has a hard outer crust.
Once out, allow the log to cool for a few minutes, and then using either a serrated knife, or a sharp knife, cut slice out of the log at an angle. No more than a centimeter thick.
Lay out the biscotti onto your lined baking tray vertically. By laying them out flat, what could happen is the biscuit dries out unevenly during the second bake, making for an unevenly cooked biscotti.
Bake for another 10 minutes at 160C or until the biscuit is completely dry.
With the weather being this cozy, the biscotti is absolutely lovely with a cup of tea. (PS: the off cuts are the best part!)