Wednesday, 15 May 2013

Lemon and White Chocolate Biscotti.

I'm not quite sure how that Mr Hollywood chap managed to sneak biscotti into his Bread programme. While not exactly a 'milk and cookies' type cookie, biscotti most deffo 100% certainly falls into the biscuit category. He had it in his 'continental' bread episode.....OK Paul!

But sorry, who am I to question the master...have you SEEN his kneading technique? WouW.

I'm never quite sure whether biscotti is supposed to be 'bang on the table' hard, so you really have no other option than to dunk, or whether there's meant to be a slight chew. The stuff you buy (yuck) is hard and sandy, but whenever I make it at home I end up with a teensy bit of bendyness in the middle, which I like...I'm not keen on breaking my teeth on baked goods you see.

Please don't think of biscotti as a tricky bake. You do have to bend down to the oven a couple of times...which, depending on how many planks you've been doing recently and therefore how sore you are, is sometimes a tad tricky, but other than that it comes together in moments. I mean it. Just channel those Hollywood vibes and you'll be dunking in no time. With Love and Cake.

Lemon and White Chocolate Biscotti.
adapted from a Paul Hollywood recipe

A few notes:
  • As with Paul's recipe, you could just use the dough as a base and tweak and twiddle until it's exactly to your liking...dark chocolate and orange, nuts and dried fruit, spices....
  • The drizzley white chocolate is totally optional, but very pretty.
Makes 15-20 biscuits
You will need

1 x large baking sheet, lined

250g plain flour
1/2 tsp baking powder
250g caster sugar
zest 2 lemons
3 eggs, lightly beaten
1 tsp vanilla extract
150g white chocolate, chopped, plus extra for drizzling

  • Preheat the oven to 160°.
  • In a nice big mixing bowl, combine the flour, baking powder, sugar and lemon zest.
  • Add the eggs and vanilla and bring everything together with your hands to create a dough.
  • Turn the dough out onto a clean, floured surface and gently knead in the chopped white chocolate.
  • Split the dough in half and make logs out of each half.
  • Pop each log on your prepared baking sheet, as far apart as possible; they'll rise and expand more than you think.
  • Bake in the oven for 25 minutes.
  • Remove from the oven and leave to cool on the baking tray for about 5 minutes.
  • Gently transfer each log to a chopping board where you can chop each one diagonally across into biscotti sized slices; about 2cm.
  • Pop all the slices back on the baking tray on their sides and bake for around 12 minutes.
  • Turn the slices over and bake for a final 12 minutes.
  • If you're feeling fancy, melt a bit more white chocolate and give all the slices a good drizzle when they are cool.

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