Hazelnut and Cranberry Biscotti

Originally made as a long shelf-life food for travellers and enjoyed by the Roman Legions thousands of years ago, today’s biscotti are a popular accompaniment to coffee. These double baked biscuits should not be overlooked: their crispy and dry texture is the perfect medium to soak up coffee or wine. No butter or oil and super easy to throw together as no whisk is required (a wooden spoon does the job just fine). The key is to shape the dough into a log (cling film works wonders), bake it, evenly slice it into biscuits, and bake these again until they are perfectly golden and crispy.

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Ingredients
135g gluten-free plain flour
75g golden caster sugar
50g hazelnuts
50g cranberries
1 large egg, lightly beaten
¾ teaspoon baking powder
A pinch of salt
A few drops of almond extract

Method
1. Heat the oven 180C/350F and line a large baking sheet with baking paper.
2. Put the flour, sugar, baking powder, hazelnuts and salt into a bowl and mix with a wooden spoon. Add the whisked egg, cranberries and almond extract, and mix it together until it resembles wet crumbs. Wrap the dough in cling film and roll it tightly into a 3cm/1inch thick log.
3. Remove the cling film and put the log on the lined baking sheet, and bake for 30 minutes. Remove from the oven and slide onto a chopping board, then reduce the oven to 160C/320f. Cut the log into 1cm thick slices with a serrated knife and return to the baking sheet, with the cut-sides up. Bake for 15-20 mins until golden, then cool on a wire rack.

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