Biscotti, to me was the stuff of coffee shops and not something I would even dream of making. How misguided was I! I found a recipe in my Primrose Bakery book that rid me of that silly notion. It’s the first of the May Bank Holiday weekends and Saturday afternoon has found me at loose end (well I guess that is not exactly true – I am just avoiding the housework that needs doing) and the kitchen is call me to bake bake and bake.
The recipe I found was quite easy to follow, I bought myself a box of Rooibos Earl Grey tea and I was ready to go! The result is delicious. I will be nibbling away tomorrow with my morning coffee.
150g plain flour
1/2 teaspoon baking powder
a pinch of salt
2 tablespoons loose-leaf Earl Grey tea (or tea leaves from Earl Grey tea)
90g unsalted butter, at room temperature
115 golden caster sugar
1 large egg
1/4 teaspoon almond extract
1. Preheat the oven to 180/160oC. Lightly grease a baking tray and line with parchment paper.
2. Sift the flour and baking powder together together into a bowl. Add the Earl Grey tea leaves and stir to combine. Set aside.
3. Cream the butter and sugar together in another bowl until light and fluffy. Add the egg and almond extract and beat until well combined.
4. Add the flour and tea mixture and mix until combined.
5. Shape the dough into a log about 5 – 6 cm wide and place it on the lined baking tray. Bake in the oven for 30 – 35 minutes, by which time it should be a light golden brown colour.
6. Remove from the oven and cool for 15 – 20 minutes. Do not turn the oven off. Place the log on a cutting board and, using a serrated knife, cut it on the diagonal into 1cm-thick slice. Place the slices back on the baking tray and put the tray into the oven.
7. Bake for 10 minutes, then turn the biscotti over and bake for a further 10 – 15 minutes, until they are golden brown.
8. Transfer the biscotti on to a wire rack to cool completely.