Pine Nut and Almond Biscotti

Summers aren’t what they used to be when I was a lad. However this constant rain is perfect weather for staying in and baking.

I fancied a little break from baking sourdough. Since attending one of Dan Lepard’s Sourdough Masterclasses last month I have become a little obsessed.

These are the first biscuits I have cooked that I actually do as the name suggests and cook them twice. First on a high heat to cook through the raw ingredients and add a little colour,then longer in a cool oven to dry them out and give them their crisp, crunchy texture that works so well with your morning coffee.

This recipe comes from Leith’s Baking Bible and makes about 24-30 biscotti depending on how thin you like them.

100g blanched almonds
100g pine nuts
225g plain white flour
pinch of salt
½ teaspoon baking powder
85g caster sugar
2 eggs
55g melted butter
1 egg white for glazing
2-3 teaspoons icing sugar for dusting

Heat the oven to 190C and prepare a baking sheet by lining it with greaseprrof paper.

Heat a small frying pan over a medium heat then add the almonds and pine nuts. Toast them, stiring gently and frequently until nicely browned. Allow to cool the roughly chop them.

Mix the buts, flour, salt and baking powder in a large bowl. then stir in the eggs and the meted butter (allow the butter to cool a little first to stop the eggs scrambling).

Roll the dough into two long sausage shapes approximately 2cm wide and 20cm long. Place these on the prepared baking sheet, brush with a little beaten egg white then bake for 20 minutes. Take them out of the oven and reduce the temperature to 80C.

Taking a sharp knife or one with a serrated blade, slice the cooked dough on a 45 degree diagonal into 1cm slices (or thinner if you prefer). Place them cut side up on the baking sheet and return to the coller oven for 1 hour, turning half way through.

Cool on a wire rack then dust lightly with icing sugar.

As they are so well dried, these biscotti will keep for quite a long time in an airtight container.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s