Wednesday, 10 December 2014

Brown Biscotti (adapted from Mrs Bertucci's Piparelli)

These are very easy to make, although, a little more time consuming due to the double baking.  A good alternative to shortbreads, they would make a great home made Christmas treat or gift. I think these biscuits are Sicilian in origin and traditionally served around Easter.

My friend Tina kindly passed on the recipe. The original recipe made a very large number so I have reduced the recipe and altered it slightly by adding two tablespoons of finely chopped glace orange peel to the recipe and increasing the proportion of almonds, I used roasted almond with the skin on. Glace or candied peel is something that I use a lot, you can get further information about how to make it  herehere, and here

Commercial glace orange slices would probably work just as well, although, it would need to be very finely chopped as it still has the orange flesh attached.

Make the dough, roll into logs and bake. It will spread and rise slightly.

When cool, slice the log diagonally into 1 cm thick slices

Place slices on a tray and return to the oven for three to four minutes each side. This gives the biscuits a crispy finish and deeper colour.

Brown Biscotti 
(adapted from Mrs Bertucci’s Piparelli)
500 g plain flour
1 teaspoon bicarbonate of soda
150 g sugar (I used dark brown sugar)
150 g honey
2 eggs
200 g almonds

Zest and juice of 1 orange
60 g butter, melted
1/2 cup vegetable oil
1 teaspoon vanilla

add finely chopped glace orange.

Mix all ingredients together.  Turn dough out onto a lightly flouredboard or bench and knead into a smooth dough. 

Divide the dough into four to six portions. I find it easier to work with smaller portions.

Roll into logs a bit thicker than a broom handle, use a little extra flour if necessary and place on tray.  

Bake 180 deg C until brown, approximately 30 minutes

Cool and then cut into slices on an angle.

Bake a further 3-4 minutes each side.

Cool on a rack and pack into airtight containers.

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