Well I awoke this morning to grey drizzle. I know we need the rain and I am really happy about that, but I just couldn’t help but feel a little ‘blue’ SO, I am going to revisit a recipe from a Christmas feature from 2019 and make these highly addictive biscotti with salted chocolate to cheer myself up.
I hope you all have a go and enjoy them as much as me.
Almond and salted chocolate biscotti
Makes: about 50
150g blanched almonds, toasted
250g plain flour
200g soft brown sugar
1 tsp baking powder
1/2 tsp salt
60g chilled unsalted butter
1 tbsp vegetable oil
1 tsp vanilla essence
1 egg, beaten with 1 tbsp milk
200g dark chocolate
Preheat the oven to 180c/fan-forced 160c. Line 2 large baking trays with baking paper. Place the toasted almonds in a food processor and blend until coarsely chopped.
In a large mixing bowl combine the flour, sugar, baking powder and salt. Gradually work in the butter until the mixture resembles fine crumbs. Stir in the chopped almonds.
Whisk the eggs, oil, and vanilla essence together and stir into the crumbed flour mixture. Gently mix together with a large wooden spoon until the dough just comes together.
Turn the dough out onto a lightly floured surface. Knead lightly until the dough is soft and slightly sticky, about 8-10 times. Divide the dough in half and with lightly floured hands shape each one into a 20cm log. Transfer the logs to one of the prepared baking sheets flattening them slightly into a brick shape about 3 cm wide. Using a pastry brush, lightly brush the top and sides of each slab with egg wash.
Bake the slabs for 25 minutes or until the top and sides are lightly browned. Remove from the oven and leave to cool for 10 minutes.
Using a serrated knife slice the dough into 1cm thick slices. Set the slices about 1 cm apart on the 2 trays (in batches). Return to the oven and cook for 10 minutes, turn the biscotti over and bake the other side for 8-10 more minutes until golden. Remove from the oven and allow to cool for 5 minutes on the baking trays, then transfer to a wire rack to cool completely.
Make the icing. Melt the chocolate in a medium bowl in the microwave (or use a double boiler) stirring until melted and smooth. Dip one end of each biscotti into the melted chocolate and immediately sprinkle one side with a little sea salt. Transfer to the wire rack and leave until the chocolate is set.
© recipe Louise Pickford
© Photo by Ian Wallace photographer