HELLO DARLINGS!
These amazing, crunchy biscuits date back to 13th century Italy. Mine have a little twist to the original twice baked biscuit.
So, the ingredients you will need are:
250g of plain flour
250g of sugar
1/2 tsp of baking powder
2-3 medium eggs, beaten
Zest of one lemon
200g of white chocolate
Method:
1. Preheat your oven to 140 degrees celsius for a fan assisted oven (160 for non-fan assisted).
2. Combine the flour, sugar and baking powder in a bowl.
4. Now carefully knead the dough on a floured surface and then spilt into 2 halves. Roll each piece into a long log and bake for for 30-35 minutes.
5. Once out of the oven leave to cool, on the tray, for 10 minutes.
6. Now, cut the logs diagonally into biscotti.
These amazing, crunchy biscuits date back to 13th century Italy. Mine have a little twist to the original twice baked biscuit.
So, the ingredients you will need are:
250g of plain flour
250g of sugar
1/2 tsp of baking powder
2-3 medium eggs, beaten
Zest of one lemon
200g of white chocolate
Method:
1. Preheat your oven to 140 degrees celsius for a fan assisted oven (160 for non-fan assisted).
2. Combine the flour, sugar and baking powder in a bowl.
3. Gradually, add in the beaten eggs until you have a firm dough, it should not be sticky. Now add the lemon zest.
5. Once out of the oven leave to cool, on the tray, for 10 minutes.
6. Now, cut the logs diagonally into biscotti.
7. Put the pieces on a baking tray, cut side up and bake for a further 20-30 minutes.
8. After the second bake, leave the biscotti until completely cool.
9. Melt the white chocolate in a bain marie and dip the biscotti in, covering one half in white chocolate. Put the biscotti in the fridge until the chocolate is set.
10. Enjoy!
Love Jess x
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