I’m in a bit of a baking quandary at the moment. Working on the blog and trying to start a baking business has meant there’s just baking everywhere! Everyone plastic box in the house is being used to store biscuits or cakes or frosting at one point or another. The problem is that I love to try out new recipes, which are what I feature here on Bake Good. At the same time, however, I’m trying to build up a photographic portfolio of the cakes I will offer through my business.
When it comes to a choice between baking something I’ve done a hundred times or trying something out for the first time….I always lean towards the latter. Which creates interesting content here, but leaves my folio looking a little bare.
I suppose the solution is to just bake it all! Any volunteers to take some samples off my hands?
This week I caved and baked something completely new to me. Biscotti.
Biscotti are most commonly seen in celophane by the till in large coffee chains. They are super rock hard and you feel like you might break a tooth even after a lengthy soak in your coffee. These are not that. They still require a little dunk-age to soften them but worry not, there should be no risk to your teeth! The glace cherries break up the crispness with their sweet chewiness and the pistachios add flavour and a different texture.
Not many ingredients are required for these biscotti. Once you’ve mastered the base recipe you can start to mix things up with dried fruit, different nuts or chocolate.
Add the eggs to start to form a dough. At this stage add in the fruit and nuts.
Beautiful fruit studded dough. My dough was a little wet actually, should’ve added more flour. As a result my biscotti were a little flat.
Slicing the biscotti fingers.
Cherry & Pistachio Biscotti
adapted from BBC Food
250g plain flour
1/2 tsp baking powder
80g pistachios, roughly chopped
100g glace cherries, roughly chopped
Preheat the oven to 160 degees C, if you have a fan oven turn that function off is possible. If not lower the heat to 150 degrees. Line a large baking tray with greaseproof paper.
In a large bowl whisk together the flour, sugar and baking powder. In a jug, lightly beat the three eggs together. Slowly add the eggs to form a dough. The dough should be soft but not too sticky to handle, you may not need all of the eggs. Once the dough is almost together, add the pistachios and cherries and stir until even distributed.
Take half of the dough and roll into a sausage shape on a floured work surface. It will be about 20 cm long and 5 cm in diameter. Lie the roll on the baking tray, across the shorter length, so the second roll can sit beside it. Repeat the process with the remaining dough. Place tray in to the oven and bake for 25 minutes.
Remove from the oven and leave to cool and set for 20 minutes. Slide the greaseproof paper from the tray on to a work top. Reline the tray with greaseproof paper, and line a second tray.
Using a sharp knife slice each of the logs on a diagonal into strips about 1cm wide and lay on the prepared trays.
Bake for 10 minutes on one side, then turn biscotti oven and bake for a further 10 minutes. Remove from the oven and allow to cool on the tray. Store in an air tight container.