Verrrry sorry for my brief absence last week, it was a busy one and I had a lot of work to get stuck into. It makes a real difference when you can’t do the things you enjoy, I didn’t bake at all last week and I’ve been feeling terrible! I’ve felt tense and had too much on my mind, which a bit of baking always seems to relax. Basically the moral to this story is to always make time for cake. Or biscuits, in this case.
I made quite a lot of nut brittle last week, by which I mean a whole roasting tin amount of nut brittle. There is only three of us in our household. Yup, too much nut brittle. We got around a 1/4 of the way through but with still no sight of the end I decided to take action and make it into something else. Cookies are always a good vehicle for nuts and caramel but I needed something sturdy to withhold all that brittle. A sturdy biscuit, ideally something you can dunk? Biscotti, always biscotti.
I made my last batch sometime during the summer which, scarily, only seems like a month ago so it was about time I made some more (they went down well). I love the process of making biscotti, it’s got two baking times to allow crunchiness and I like seeing that mound of sticky dough grow into something beautiful and tasty. Very tasty, as I can’t seem to keep my mitts off the little broken bits.
I blitzed down the blanket of brittle and chopped up some white chocolate to accompany it, and voilà!
- 125g salted butter
- 175g caster sugar
- 2 eggs
- 1 teaspoon hazelnut essence
- 350g plain flour
- 2 teaspoons baking powder
- 120g high quality white chocolate, chopped into small pieces
- nut brittle (how ever much you’ve got to hand), blitzed into a fine powder
- 50g white chocolate, melted (to drizzle)
- Preheat the oven to 170C and line a baking tray with parchment paper.
- Beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each one. Add the hazelnut essence.
- In another bowl, sift together the flour and baking powder.
- Stir in the butter and sugar mixture until combined and then fold in the blitzed nut brittle and chopped chocolate.
- Divide the mixture into 3 parts and, on a lightly floured surface, shape each into a rectangle about 24cm x 8cm long/ wide.
- Place on the baking tray and bake for 25-30 minutes.
- Remove from the oven and reduce the temperature to 140C. Leave to cool on the tray slightly before slicing into biscotti shapes.
- Return back to the oven for a further 30 minutes, rotating 15 minutes through.
- Transfer onto a wire rack and leave to cool completely before drizzling over the white chocolate.