This week’s Friday Food, is one of my own favourites, by Rachel Allen. Recently I’ve had a real sweet tooth and one of my worst habits is that I can’t stop eating at any meal until I have had something sweet. These biscotti are amazingly low fat (I worked them out as 1.5 weight watchers points on the old plan) so make a nice sweet finish without too much damage to the waistline. They’re perfect for dunking in coffee and even better as a gift for the host at a party or Christmas.
Biscotti are baked twice, but don’t let that put you off, it only adds 15 minutes to the recipe and you never turn the oven off.
Ingredients: (Makes 12-20 biscotti)
- 1 egg
- 100g Caster Sugar
- 125g plain flour
- 1/2 tsp baking powder
- 75g roughly chopped dark chocolate
- 50g whole almonds
- the finely grated rind of one orange
Preheat the oven to 180 degrees.
Whisk your caster sugar and egg together until pale and mousse-like.
Fold in the dry ingredients gently.
Flour your hands and a surface then scoop out the loose dough mixture and shape it into a flattened log.
Brush with milk and sprinkle with sugar before putting in to the oven (you may want to do this bit on the baking tray you intend to cook them on as it is quite soft.)
Bake for 20 minutes then remove from the oven and cool for 5 minutes.
Take a serrated bread knife and slice the biscotti (at an angle looks nice,) into 2cm wide slices.
Place them back onto the baking tray, on their sides and bake for a further 5 minutes on each side, turning in between.
Cool on a wire rack. (If you’re feeling really fancy, then you can half dip the biscotti in chocolate for a more indulgent treat.)
For this batch, I had some pecans I wanted to use up so threw them in too, and I used milk chocolate as I had it in the house, instead of dark. Mine are also a little under done here, but still tasted fantastic and crisped up nicely. The recipe can take a bit of messing – people will be so impressed when you say these are home made!