We are heading down South for a weekend of visiting friends and I thought it would be a nice idea to bring some home baked treats- nutty biscotti, chocolate hedgehog slice and some homemade preserves and sauces.
Biscotti are surprisingly very easy to bake so I thought I would share the recipe.
Nutty Biscotti
Ingredients;
50 grams almonds
25 grams cashews
25 grams unsalted pistachios
25 grams hazelnuts
1 egg white
125 grams caster sugar
100 grams plain four
Method
1. Pre-heat oven 180 degrees (gas mark 4/350F). Grease and line (with baking paper) loaf/bar tin.
2. Spread nuts onto baking tray and roast for 2-3 minutes, and then leave to cool.
3. Using an electric beater, beat eggs till stiff, then slowly add sugar and continue to beat till sugar has fully dissolved and mixture is glossy.
4. Sift flour into a large mixing bowl, add nuts and egg white mixture. Fold through using a metal spoon and spread evenly into lined tin.
5. Bake for 25 minutes or until set. Then leave to cool completely in tin.
6. Once cool, pre- heat oven 160 degrees (gas mark 2-3/315F). With a sharp serrated knife slice the baked loaf into approx 1/4 inch slices.
7. Place slices onto baking tray and bake for 15 minutes turning them half way through or until golden brown. Leave to cool and enjoy!
* Biscotti will keep for a week in airtight storage container
* Use any sort of nuts to your liking- with the total weight of all nuts equalling 125grams
* Original recipe sourced from 'Cookies, Muffins, and Cakes.' Bay Books.