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Published November 21st 2021
Do you have a crunchy and delicious biscotti recipe that you love? I don't claim to be an expert on biscotti, but I have tried a number of recipes over the years and have come up with two winners, that work out perfectly every time. They are jam-packed full of flavour and I love their amazing crunch! The word "biscotti" means "twice baked" and that is what provides the crunchy texture, which is soft in the middle.
These are my two best biscotti recipes that I have discovered - what's yours? If you have a favourite, feel free to add a comment at the top of this article and share your list of ingredients to double bake. Who doesn't love a beautiful biscotti with a cuppa?
Ingredients: 2 eggs, 1.5 cups plain flour (sifted), 3/4 cup raw sugar, 3/4 cup Choc Chips, 3/4 cup dried cranberries, 1/2 cup walnuts, 1 teaspoon baking powder, 1 teaspoon vanilla essence
Preheat the oven to 170 degrees, fan-forced. In a bowl, beat the eggs, sugar and vanilla essence until pale and thick. Add sifted flour, baking powder, chocolate, cranberries and walnuts. Mix to form a sticky dough. Use your hands to combine the ingredients and then divide the mixture into two.
Line a baking tray with baking paper. With one of the dough balls, lay it on the baking paper and mould it into a long, flat log approximately 7cm wide x 15cm long. Repeat with the second dough ball. Bake for 25 - 30 minutes, until browned on the outside.
Turn the oven down to 150 degrees. Allow the logs to cool for 15 minutes to harden. Cut into 1cm slices with a sharp knife. Lay the pieces down flat on the baking tray, with space in between each one. Bake for 20 minutes, flipping them over carefully halfway. Remove from oven to cool. They will turn hard and crunchy, with a slightly soft centre. For more photos and details of this recipe, see here.
They may take a little longer to make, but they are worth the effort!
Ingredients: 3/4 cup blanched almonds, 1/2 cup plain flour, 1/4 cup cacao, 1/4 teaspoon baking powder, 2 Tablespoons melted margarine (melt 1 Tablespoon margarine in the microwave and spoon out 2 Tablespoons), 1/4 cup maple syrup, 1/2 teaspoon vanilla essence, 1/4 cup chocolate chips
Preheat oven to 180 degrees, fan-forced. Line a baking tray with baking paper. In a food processor, add the blanched almonds, flour, cacao and baking powder and mix until fine.
In a microwave-safe bowl, add the margarine and heat it for 30 seconds, then spoon out 2 Tablespoons of the melted margarine. Pour it into the food processor with the maple syrup and vanilla. Pulse until just combined. A dough will be formed quite quickly. Take out the blade and pour in the Choc Chips. Stir through the dough.
Place the dough onto the baking tray. Shape it into a flat log that is approximately 7cm wide x 15cm long and 3cm high. Bake for 15 minutes, then take it out of the oven and let the tray cool for 10 minutes. Lower the oven temperature to 150 degrees, fan-forced.
After 10 minutes, cut the log into thick slices, lay them flat on the tray and return the tray to the oven for an extra 30 minutes. Remove from oven and eat warm, or wait until they cool and harden further. For photos and details of this recipe, see here.