Although biscottis are enjoyed all year round, i tend to associate them with Christmas. It gives me kind of festive feel, they are like christmas cookies to me! and so i was quite excited when Zoe has made her choice of baking biscottis for our bake along christmas theme. Our biscotti christmas theme will run up till Dec22, 2014, so if you have a biscotti recipe to share, come join me, Joyce and Zoe!
Originated from Italy, biscottis are 'twice baked cookies' meaning the dough is cooked twice till dry in order to have a longer shelf life. Initial baking is almost like in a flat log or cakeform and then after that, it is sliced into pieces for second baking which determines how dry and hard the biscottis are going to be. I have chosen to make mine with some dried cranberries which i also believe it is a popular ingredient in making biscottis, added some dried apricots( well, just for some colour ) and flaked almonds. This recipe also contains some orange zest and orange juice which i find it fabulous. It adds flavour to them ,refreshing flavour and you can already catch the aroma when you take them out from the oven! The only one thing i would do next time making these will be bake them a little longer more so that they stay more crunchier :D
|after the 1st baking, slice and bake them again|
Recipe ( adapted from laura in the kitchen )
makes just a dozen, recipe can easily be tripled
110gm all purpose/ plain flour
80gm sugar ( reduced )
1/2tsp baking powder
1/4 tsp vanilla extract ( omitted )
zest of 1 orange
1/3 cup flaked almonds
1/3 cup dried cranberries
2 pieces of dried apricots, cut into small pieces ( i added this )
1.5 tbsp orange juice
1 egg, lightly beaten
1.5 tbsp vegetable oil
Mix together the flour, sugar, salt and baking powder in a bowl. In another separate small bowl, put in 1 tbsp of plain flour and mix in the orange zest so that the zest dont clump together. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, pour in the orange juice, egg and oil and mix to combine well. Add in the flour mixture and also the zest flour mixture. Mix well. Throw in the dried cranberries, almonds and also the dried apricots if using. Mix well . Do not over mix.
Remove from the bowl onto a floured surface . The dough will be quite sticky. Shape the dough into a log, about 12 inches in length and transfer it onto a baking sheet lined with parchment paper. Using your fingers or scrapper, pat the dough flat about 2 inches in width . Bake in a preheated oven at 177C for 25 minutes.
Let it cool down for a few minutes and using a serrated knife, slice them diagonally about 1/2inch thick. Arrange the slices on the baking sheet and bake for 7minutes. Flip them over and bake for another 10 minutes until golden and lightly browned. Let cool on baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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