Monday, September 12, 2016

Hazelnut, Cranberry and Chocolate Biscotti

Our new favorite TV show is The Great British Baking Show. I love it! Even Ryan has gotten in to it. He made Kouign Amann and Pan au lait last week after watching them make it on the show. Both Yummy! This week, the show featured biscotti - so he made that too! I think I need to buy their cookbook. It's kind of an adventure in baking - you have to translate from British English to American English. Thank goodness we have Google. Fairy cakes are cupcakes, a cocktail stick is a tooth pick. They use castor sugar - somewhere between granulated and powdered on texture. Treacle is molasses. Some of the different kinds of ginger I have no idea where to find here. But it's fun. And EVERYTHING is done by weight - pull our your kitchen scale! Here's a variation of something Ryan found online and we all loved it! I think next time we should use white chocolate chips.




3 large eggs
375 gm granulated sugar
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp mace
1/4 tsp cloves
1/4 tsp coriander
1/4 tsp ginger
150 gm chopped hazelnuts
112 gm cried cranberries (we didn't have quite enough so we used some raisins too)
112 gm semi-sweet chocolate chips
375 gm flour (FYI- this is about 3 cups)
Slivered almonds to sprinkle on top



Preheat the oven to 350 degrees. Beat the eggs and sugar on medium speed for 10 minutes. Fold in the spices. Add hazelnuts, cranberries, and chocolate chips. Mix in flour - the mixture is very thick and sticky. Dust counter top with flour. Turn dough out to coat. Divide into 3 sections. Dust each with flour and roll into a log 25 cm by 5 cm. (Yup, I had to use a ruler!) Place on a baking sheet lined with a nonstick mat. (I think next time we should use parchment paper to make moving them eaiser) Sprinkle with almonds and bake for 30 mins or until a tooth pick comes out clean. Transfer the loaves onto a cutting board and slice on a diagonal into 1cm thick slices. Lay the slices onto baking sheet and bake an additional 7-10 minutes until crisp. Let cool on the baking sheet.



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