Is it just me or is the combination in these biscotti perfect? Lightly salty pistachios and sweet stem ginger. This is the 2nd recipe from my Ottolenghi baking marathon the other day and there are only a couple of these biscotti left (I have been trying to practice restraint!)
Makes 25
You will need-
- 80g unsalted butter
- 110g caster sugar
- 2 free range eggs, lightly beaten
- 1 tbsp brandy - I didn't have any so I replaced it with a tbsp of the syrup the ginger was in.
- Zest of 1 & 1/2 oranges
- 150g plain flour plus a little more for dusting
- 1/2 tsp ground ginger
- 1/4 tsp salt - leave out if using salted pistachios
- 80g shelled pistachio
- 60g drained and roughly chopped stem ginger in syrup
To begin line your baking tray with greaseproof paper and dust it lightly with some flour. Cream together the butter and sugar using a mixer or some elbow grease until it turns pale and is light. Slowly add the eggs and mix until incorporated. Next stir in the the brandy (or syrup) and orange zest then the flour, ground ginger & salt if using. Finally fold in the stem ginger & pistachios.
Spoon the mixture onto the baking tray and place it in the fridge for at least 30 minutes. This will give it a chance to firm up a little and make it a bit easier for you to shape.
When the 30 minutes are almost up pre-heat the oven to 170C. Shape the dough with your hands into a log. It should be around 25cm long. It will spread out lots during baking so don't worry about it being perfect. I freaked out slightly when I saw how much it had spread but if it hadn't of it wouldn't of been the tradition biscotti shape. Bake it for 20minutes and then transfer to a wire rack to cool completely. I actually left mine overnight once it had cooled and then did the 2nd bake in the morning.
No comments:
Post a Comment