Originally posted 03/03/2015
I first made these lovely crisp biscotti, which go perfectly with a cuppa, with raisins and dark chocolate chips using a brilliant recipe from the Hairy Dieters as inspiration when on the hunt for lower fat/calorie bakes that still delivered a sweet hit. They turned out fantastically and have since become a bit of a signature bake of mine. I love how easy and versatile this recipe is – once you’ve got the basic biscotti dough you can add pretty much anything you want for flavour: chocolate, spices, citrus zest, dried fruit, nuts…the list is endless!
The original version made with orange zest, dark chocolate chips and dried cranberries weighed in at only 53 calories a piece so, although I can’t give an exact estimate when other ingredients are added, the chances are they’re still reasonably sin-free provided you don’t go too mad with the sugary extras!
I know traditionally biscotti is made with almonds but I always use almond extract as I love the delicate flavour it gives. By all means use flaked almonds if you prefer though.
I made these cherry and white chocolate ones for Valentine’s Day 🙂
INGREDIENTS – makes approx. 20 pieces
- 180g/6 oz self-raising flour
- 80g/3 oz caster sugar
- 1 egg + 1 egg white*
- 40g/1.5 oz white chocolate chips (or other chocolate/ingredient of choice)
- 40g/1.5 oz glace cherries, chopped into chocolate chip sized pieces (or other dried fruit/ingredient of choice)
- 1 tsp almond extract
- 1 tsp vanilla extract
- Half a tsp baking powder
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a large flat baking tray with parchment paper.
- Mix the dry ingredients together in a large bowl then add the chocolate chips, cherry pieces and almond extract.
- Beat the egg and egg white together along with the vanilla extract for around 1 minute and pour into the mixture.
- Mix with a wooden spoon and then your hands until the ingredients come together to form a stiff dough. If it’s too sticky add a little more flour and if it’s too dry and crumbly add a splash of milk.
- Roll the dough into a sausage shape about 25-30cm long and place on the baking tray then gently flatten it until it’s about 2cm tall.
- Place in the oven for around 25-30 minutes until the dough is firm with a crust but still fairly pale.
- Remove from the oven and reduce the heat to 140 degrees C then allow the dough to cool for around 10 minutes before sawing into pieces about 2cm thick using a serrated knife.
- Place the biscuits back on the baking tray and cook for a further 25 minutes or until lightly browned then leave to cool before enjoying with tea or coffee.
*Please don’t throw the spare yolk away if at all possible! It can be used in homemade burgers, Welsh rarebit or eggy bread, among other things (sorry, I just really hate waste!)
Edit: I made these decadent double chocolate biscotti for my friend’s birthday by following the above recipe but omitting the almond extract, replacing two heaped tablespoons of flour with cocoa powder and substituting dark chocolate chips in place of the cherries: