If you ask me, biscotti are the ultimate luxury. I often have a tin of them lying around the food cupboard; they’re sweet but not too sweet, and they are best eaten dunked in tea or coffee (or wine!)- which encourages me to stop, sit down, and properly dunk!
I can’t really afford the price of biscotti at the supermarket, so I make my own. And every year around this time, I produce huge batches to give away as Christmas presents. Paired with a bottle of home-made Kahlua, they make a popular gift!
This year I devised a seasonal tasting biscotti, lightly scented with Christmas spices, and drizzled with Green and Black’s Maya Gold chocolate. I have to say- they’re my favourite yet!
The directions may look pretty lengthy, but they’re actually quite simple to make. You just need to be around to take them out of the oven and pop them back in a few times. It is the double baking of the biscuits that gives them that unmistakeable crunch.
Makes about 12
175g plain flour
2 teaspoons baking powder pinch salt
150g hazelnuts, lightly toasted and roughly chopped
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
160g granulated sugar
1 teaspoon vanilla
1 egg white
2 tbsp sugar to decorate
50g Green and Black’s Maya Gold chocolate (or similar)
Preheat oven to 170C, gas 3.
Line a baking sheet with parchment paper.
Mix together flour, baking powder and salt in a large bowl.
Add hazelnuts, cardamom, cinnamon, ginger and sugar and combine.
In a separate bowl, whisk together eggs and vanilla. Pour wet ingredients into dry ingredients and stir to combine.
Remove dough from bowl and place on a lightly floured surface.
Roll and pat dough into a 10” by 2” rectangle, then transfer to the baking sheet.
Bake 30 minutes or until lightly golden.
Remove dough from oven.
Brush top with egg white and sprinkle with remaining 2 tbsp sugar.
Return to oven and bake another 15 minutes.
Remove from oven and let cool 10 minutes on a cooling rack.
Transfer dough to a cutting board.
Using a serrated knife, cut dough into 1-inch thick slices.
Place slices cut side up on baking sheet.
Bake another 15 minutes until golden brown.
Transfer biscotti to a cooling rack and cool completely.
Meanwhile, melt the chocolate by taking a large bowl and sitting it over a saucepan filled with a couple of inches of simmering water. Make sure the base of the bowl doesn’t touch the water. Break up the chocolate into pieces, add it to the bowl and allow to melt.
Once the chocolate has melted, drizzle it over the biscotti using a teaspoon.
Allow the chocolate to harden, and then store in an airtight container.