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Breakfast Biscotti

Crunch your way to a great day

Crunch your way to a great day

Confession:
I *love* biscotti. The biscotti I make over on The Midnight Baker are trans-fat free (no oil, no butter, no margarine whatsoever). This time, though, I thought I’d break tradition and try this recipe which I tweaked, for Breakfast Biscotti derived from Alice Medrich’s book Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. She delightfully described these biscotti as “….only mildly sweet….they go well with a little cottage cheese or yoghurt and jam…”.

In her original recipe, the ingredients listed included whole wheat pastry flour, cinnamon sugar and walnut pieces.
These, I *did not* have on hand!

Breakfast Biscotti|BakeSlave

For BakeSlave’s tweaked version, you will need:

For the dry mix (into one bowl)

85 g (plus 3 heaped tablespoons) all purpose flour

1/2 teaspoon baking powder

pinch of salt

49 g sugar

65 g rolled oats

68 g toasted hazelnuts

2 g chia seeds (about 1/4 tablespoon)

5 g golden flaxseed (about 1/2 tablespoon)

35 g raisins

For the wet ingredients

35 ml of full cream milk

28 g unsalted butter, melted

1 large egg

1/2 teaspoon vanilla extract

Pre-heat the oven to 160°C and line your tray with baking paper. This recipe makes 2 logs of biscotti dough; each log is approximately 1 inch in width and 9 inches in length.

Ensure all the ingredients in the dry mix are thoroughly combined, then add the wet admixture in. Using a ladle/spatula, gently incorporate the ingredients until the dough is formed. The dough is very sticky; so use two spoons to scoop and mould the logs. (Unless you don’t mind getting your hands in there, don’t let me stop you!)

Bake the dough for 25 minutes, then remove from the oven to allow to cool down for 20 minutes.

Breakfast Biscotti|BakeSlave

Cooling on the rack. Like so.

Biscotti are twice-baked, so once these are cool enough to handle, use a sharp knife to saw the into the logs at least 1/2 an inch (about 1 centimetre) apart. Transfer the slices of biscotti to the tray once again, this time leave them standing up with at least a space of 1 centimetre between the slices. This time, turn down the oven to 140°C and bake these for the second time for 25 minutes.

Breakfast Biscotti|BakeSlave

For the money shot, I pushed these over so you can appreciate the raisin-y, nutty, chia-y, flaxseed-y, oat-y goodness!

Next, make a good pot of hot black coffee, kick up your heels, dip in a freshly made Breakfast Biscotti (or three), and chillax.
Life is good.

Bake Someone Happy! xoxoxo

Let it brie and forever hold your peas....or lettuce know how you feel:

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This entry was posted on June 11, 2015 by in Bake, Biccies & Bars and tagged , , , , , , , , .
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