There is nothing quite like a quiet morning at the kitchen table with a fresh cup of coffee and something proper to dunk into it. As seen on our Dolly Ochre tablecloth, we have been baking a fresh batch of biscotti this week. Give it a go and impress yourself!
The Ingredients (Yields 24-30 biscotti)
- 250g plain flour
- 150g caster sugar
- 1 tsp baking powder
- A pinch of salt
- Zest of an orange and a lemon
- 3 large eggs, beaten
- 100g pumpkin seeds
The Method
- First, preheat the oven to 180°C and line a large baking tray with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, salt, and the citrus zest.
- Next, pour the beaten eggs into the dry ingredients and mix until a sticky dough forms, then fold in the pumpkin seeds. Divide the dough into two equal halves. With lightly floured hands, shape each half into a log roughly 25cm long and 5cm wide. Place them well apart on the baking tray.
- Bake for 25 minutes until the logs are firm to the touch and lightly golden. Remove them from the oven and let them cool for exactly 10 minutes. Timing is everything here, if they are cut while hot, they shatter; if they cool completely, they become too hard to slice. Use a sharp serrated bread knife to slice the logs diagonally into 1.5cm-thick biscuits.
- Finally, turn the oven down to 150°C. Lay the slices flat on the baking tray and bake for 8 minutes, flip them over, and bake for another 7 to 8 minutes. They should feel dry and look beautifully crisp. Let them cool completely on a wire rack.
Happy baking!