Ingredients:
250 gr. AP flour, plus
extra for dusting
1/2
tsp. baking powder
250
gr. caster sugar
2 extra large (or 3 medium) eggs beaten and strained
200
gr. toasted hazelnuts, chopped
Zest
of 1 large orange
Preparation:
Preheat
oven to 300 convection and line a large baking tray with parchment paper.
Mix
together the flour, baking powder and sugar in a bowl and add eggs slowly to
make a dough. Mix in the hazelnuts and
orange zest.
On
a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 10 inches
long. Place on lined baking tray and bake
for 25 to 30 minutes. Remove from oven
and let cool 10 minutes.
Cut
each log diagonally into half inch slices.
Lay the slices on the baking tray and bake 5 to 7 minutes. Turn slices over and bake another 5 to 7
minutes. If biscotti is still doughy,
stand up slices and bake another 5 minutes.
Remove from oven and let cool on wire rack.
Variation:
You
can leave out the zest, change the nuts and add a flavoring.
History:
I
first saw this recipe on the Great British Baking Show. This is Paul Hollywood's recipe.
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