Easy peasy biscotti!

Coffee and biscotti are such a good friends. My coffee seems much happier when I have biscotti next to it, and so do I!

Biscotti is super easy to make. I love the fact that it doesn’t have any oil, so no mess and they’re healthy!  I posted a biscotti recipe with wild yeast in a previous post. This time I used baking powder. So you don’t need to wait. If you don’t have time to wait use this recipe!

Biscotti  (makes approx. 18-20 sticks) 

70g of standard flour

100g of high grade/strong flour

30g of almond meal*

80g-100g of sugar

5g of baking powder

2 eggs beaten

a little bit of vanilla oil (optional)

80g of your choice of dry fruits (I used cranberries, blueberries, goji berries)

80g of whole almond or your choice of nuts (I used pistachio)

*You can replace almond meal with standard flour if you don’t have any

Method

• Roast nuts in the oven at 150℃ for 10-15min. Soak dry fruits in warm water for 5-10min if needed, then drain off the water.
• Put all the flours (flour, almond meal, sugar) in a bowl, mix them with a whisk.
• Add the eggs and vanilla oil to the flours, along with the nuts and dry fruits.
• Shape the dough into one big flat rectangle.  1.5-2cm thick.
• Bake the dough in a preheated oven at 170℃ for 20 – 25min.
• Let the dough cool a bit and slice it 1cm thick. Put each slice on on a baking sheet, sliced side up, bake them in the oven at 160℃ for 15min. (careful not to burn)
• Let the biscotti cool in the oven.

Gorgonzola and Pecan Maple Pancake.

I finally tried this combination, gorgonzola cheese with roast pecan nuts and maple syrup on yeast pancakes! (my yeast pancake recipe is here) It was even more yummy than I thought it might be.  Salty and sweet at the same time.  Happy gorgeous breakfast on the weekend.  😉

 

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Cocoa Biscotti with Wild Raisin Yeast

I made this biscotti with my wild raisin yeast. The recipe is from my favourite Japanese blog called “Bochun Cafe”. As I mentioned her blog before in my previous post ‘Sunday Prune Yeast Pancake’, her baking is amazing! It’s a shame if you don’t read Japanese as she has lots of great recipes on her blog. But just looking at her beautiful photos is very inspiring. So just take a peek at her awesome photos! I can try some of her recipes, adapt them and translate them in English!  (Thank you Anko-san!)

This recipe also takes no time to prepare it. Same as the yeast pancake, you can prepare the dough a night before in no time then let it rise overnight.Then just some baking to do in the next morning!  (or you can prepare it in the morning and bake it at night!) The textures vary depending on the time you let it rise. Longer you let it rise, you get lighter texture.

Biscotti with Wild Yeast

100g  of High Grade Flour

20g  of Standard Flour

30g  of Almond Meal (ground almond)

(1 heap of tbsp of Cocoa Powder for Cocoa version)

40g  of Sugar (+ a bit more for those who have a sweet tooth like my husband!)

1  Egg

20g  of Wild Yeast Extract (see the recipe here)

Some nuts or/and dry fruits for the fillings. I used pistachio and cranberry this time.

Method

Step 1 : Making the dough

• Roast nuts in the oven at 150℃ for 10-15min. Soak dry fruits in the warm water for 5-10min if needed, then drain off the water. 
• Put all the flours (flour, almond meal, cocoa powder, sugar) in a bowl, mix them with a whisk.
• In a small bowl, mix an egg and the wild yeast extract together.
• Add the egg mixture to the flours, along with the nuts and dry fruits.
• Shape the dough into one big flat rectangle.  1.5-2cm thick.
• Cover the dough loosely with cling film and let it rise at room temperature overnight. (6-8h)

Step 2 : Baking

• Bake the dough in the preheated oven at 180℃ for 15-16min.
• Cool the dough and slice it (see the photo above). Put each slice on on a baking sheet, sliced side up, bake them in the oven at 160℃ for 15min. (careful not to burn)
• Let the biscotti cool in the oven.