Sharing my Secret Recipe for Christmas Biscotti

Christmas-biscotti-web-2I do this biscotti every Christmas, I love it and it’s a regular gift that I give as well.  It has taken time but I think I have finally cracked the perfect recipe (well perfect for me) which I have never shared until today!  But in the spirit of giving I didn’t want anyone to miss out.

The trick to getting the biscotti right is in the cooking time I think.  The trick to eating it is to dip it into some sticky wine and then scoop it through some mascapone cheese or failing that in your tea is also great!

This was my first time making it in the Thermomix and it was a success but you don’t need to have one to make it a good one (keep scrolling down for step by step photo’s and the regular recipe, Thermomix one is up first).

Christmas Biscotti - hazelnut, cranberry & white chocolate

Ingredients

  • 1 orange (you need 2 tsp orange zest)
  • 1 egg
  • 75 g raw caster sugar
  • 1/4 tsp nutmeg
  • 125 g plain flour (or a plain GF Flour)
  • 1/2 tsp baking powder
  • 50 g hazelnuts
  • 50 g cranberries
  • 50 g white chocolate bits

Instructions

  1. Preheat oven to 180 C and line a baking tray with baking paper
  2. Grate the orange Speed 9 / 10 seconds. Set aside
  3. Insert butterfly and whisk egg and sugar Speed 3 - 4 / 3 minutes
  4. Remove butterfly.
  5. Add orange zest, nutmeg, flour and baking powder Speed 3 / reverse / 5 seconds. Scrape sides
  6. Add hazelnuts, cranberries and white chocolate bits combine Speed 2 / Reverse / 6 seconds
  7. Then knead for 1 minute
  8. Remove from Thermomix and roll out into a flatish log about 30 cm by 5 cm. Put onto the prepared baking tray and cook for 25 minutes or until it's pale brown. Depending on your oven you may need to turn it around half way through.
  9. Remove from oven but keep the oven on and then transfer to a wire cooling rack for 5 minutes to harden slightly.
  10. Using a bread knife cut the log diagonally into 1cm thick slices. Put these back on the baking tray and cook again for another 6 minutes then turn them over and cook for a further 5 minutes.
  11. Remove from oven and cool on a wire cooling rack. They will keep in an airtight container for at least a week.
http://www.boiledeggsandsoldiers.com/2014/12/sharing-my-secret-recipe-for-christmas-biscotti-as-a-final-post-for-the-year/

Hazelnut, Cranberry & White Chocolate Christmas Biscotti

What you need:

1 egg

75g raw caster sugar

2 tsp finely grated orange zest

125 g plain flour

1/2 tsp baking powder

1/4 tsp nutmeg

50 g hazelnuts

50 g dried cranberries

50 g white chocolate bits

What you do:

Preheat oven to 180 C and line a baking tray with baking paper.

Whisk the egg and sugar together until a trail is made when you lift the beater.  Beat in the orange zest and nutmeg and then  fold in the flour and baking powder

Add the hazelnuts, cranberries and white chocolate bits and fold through.  Then knead together to form a ball.

christmas-biscotti-dough-web

The dough will start to look like this whether it’s in the Thermomix or by hand

It may be a bit sticky so flouring your hands might be a good idea and the workbench.

Flatten out the dough into a log about 30 cm x 5 cms and put onto the prepared baking tray.

christmas-biscotti-log-web

Bake for 20 – 25 minutes or until it’s pale brown. Depending on your oven you may need to turn it around half way through.

Remove from oven but keep the oven on and then transfer to a wire cooling rack for 5 minutes to harden slightly.

Using a bread knife cut the log diagonally into 1cm thick slices. Put these back on the baking tray

christmas-biscotti-sliced-web

Bake again for another 6 minutes then turn them over and cook for a further 5 minutes.

Remove from oven and cool on a wire cooling rack.  They will keep in an airtight container for at least a week.

christmas-biscotti-web-3

There you have it a little bit naughty with a whole lot of nice!

Share

12 comments on “Sharing my Secret Recipe for Christmas Biscotti

  1. Lauren @ Create Bake Make
    December 19, 2014 at 7:23 am

    What a great recipe to end the year on! I’ve never made Biscotti before, but you’ve inspired me – especially as I have a couple of tubs of marscapone in the fridge! Thanks for joining us this year, I hope you and your family have a lovely Christmas and look forward to seeing you in the New Year xx

    • Vicki
      January 5, 2015 at 4:08 pm

      Thanks lovely – happy new year to you too. x

  2. Lucy @ Bake Play Smile
    December 19, 2014 at 7:44 pm

    This biscotti sounds amazing. Merry Christmas Vicki! I hope you and your family have a great break! xx

    • Vicki
      January 5, 2015 at 4:11 pm

      Thanks lovely. x

  3. Helen
    December 20, 2014 at 9:56 am

    I’ve been looking for a special present for a special person. Have a good idea for a sticky wine to give with. Now dare I add my cooking skills into the mix? Happy Christmas Vicki x

    • Vicki
      January 5, 2015 at 4:11 pm

      I hope they liked it! xx

  4. K / Pure & Complex
    December 24, 2014 at 2:31 am

    This biscotti looks wonderfully made. And I am loving that polka dot table cloth. Great post. Happy Holidays

    • Vicki
      January 5, 2015 at 4:14 pm

      Thank you so much – hope you are having a lovely time too. x

  5. Maxabella
    January 2, 2015 at 10:35 am

    Well, we’re an Italian family (me by marriage, rest by birth!), so we are aaaall about the biscotti. When I finally get my oven fixed (at this stage, read that as “my new oven”), I’ll make a retrospective batch of your fave Christmas version.

    Happy new year to you and yours, Vicki! x

    • Vicki
      January 5, 2015 at 4:18 pm

      Hi, thanks so much. I would love to be an Italian family but just have to eat it instead! Happy new year to you too. x

  6. Sammie @ The Annoyed Thyroid
    December 18, 2015 at 2:48 pm

    This recipe looks way too yum to be kept a secret – thanks so much for sharing! Wishing you and the family happy holiyays and a totally awesome 2016! See you on the other side xx

    • Vicki
      December 20, 2015 at 8:51 pm

      It is a yummy one and I want to share the love of it around. xx

Leave a Reply

Your email address will not be published. Required fields are marked *