Two posts in one week – woah! (Okay, okay, I did delay my post from last week with a week, so really it is not that impressive haha). Today in Sydney was a very gloomy, rainy and cold day. So after my lecture this morning and a meeting for the cookbook which I am working on, I got home and felt like crawling into bed, drinking tea, sleeping – but most of all: baking! And can you come up with anything better to do on a rainy day?! (Even if you can – baking is probably still a very good option!). I had been thinking over the last week what I wanted to make and decided that I do not often make cookies. Why? I do not know. It’s not that I dislike cookies, not at all, maybe it is just that I have made more muffins and cakes in my life so I am more able to adapt them while baking.
But this week – a challenge – cookies, and not just any cookies that I made before. No. This week I was going to make a kind of cookie I had never made before: biscotti. It is funny to discover how much more research I do into different recipes for the same baked good since I have started this blog (yes, I only want to give you the very best 😉 ). I used to always just google, often ended up on the BBC Food website, or just look in a cookbook, and as soon as I found a recipe for the thing I felt like making I would go with it. But not this week. I think I have probably looked at, hmmm let me think, 8 recipes for biscotti? Maybe even more – my brain is one big biscotti by now haha. I look at the BBC Good Food website, BBC Food, Smitten Kitchen, a cookbook that I owe (called ‘A Piece of Cake’) and lots more. They all used different amounts of sugar, flour, and other ingredients. I was really surprised by the fact that biscotti are made without butter – the things you learn from having a baking blog! Some were made with cranberries, others with hazelnut – I even found one with chocolate and OLIVE (okay – I HAVE to try that sometime – I just need to know if that combination actually works haha). But I decided to go for the more traditional one – almond and lemon (and a hint of cinnamon of course). Today was the perfect day for biscotti’s – in the middle of my crazy, busy, intense weeks (yes to bake is to have a break (and I needed one)), on a rainy, gloomy day – and they pair very well with either coffee or tea. I will stop rambling now. And just give you the recipe. Okay – one more thing – prepare yourself, your hands will get dirty, but it is worth every little bit (and it is actually quite relaxing, dirty hands and baking :)). I hope you like them – enjoy! Let me know what you think!
- 125g whole wheat flour
- 175g all-purpose flour
- 130g almonds, chopped and roasted*
- 150g brown caster sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- zest of 2 lemons
- 3 eggs
- Preheat the oven to 180C. And line a baking sheet with baking paper.
- Combine the flour, almonds, sugar, baking powder, cinnamon and the zest of the lemons in a big bowl. Mix until combined
- Add the eggs in and let the dirty-hand-stage begin.Make the mixture into a dough – you might need to add a little more flour if your dough still seems very sticky (mine was a little sticky, so I added some flour). Once your dough has come together, shape it into 2
- logs and place them on thebaking sheet. Bake for 25 – 30 minutes in the oven, until they are lightly browned. Cut one of them through the middle to make sure that they are dry inside.
- Transfer them to a cutting board and let them cool slightly.
- Cut the two logs at an angle into 1 cm slices. Return the slices to the baking sheet.
- Place them back in the oven voor 10 minutes, then turn the slices over, and bake them on the other side for another 8 – 10 minutes, or until they are golden brown.
- Transfer them to a cooling rack to cool completely (or eat them while they are still a little warm if you cannot wait). Enjoy them with coffee, tea, hot chocolate or just by themselves :)! If stored in an airtight container, they should keep up to at least 3 weeks.
*Toast the chopped almonds for 5 minutes in the preheated oven, but let them cool a bit before you start making the dough – you do not want to burn your fingers on hot nuts :)!