Pistachio caraway biscotti

10 comments
aga, baking, thermomix
This was a first for me and my guernsey kitchen – biscotti. I have to add it will probably be the last biscotti I ever bake! It seemed a bit of a faff for a biscuit but all my tasters have said they were AMAZING. The mixture is VERY sticky- mine was so sticky I ended up throwing it into a very long loaf tin so that it would have some shape. It also has to be twice baked and then you have to thinly slice something which does its best to make it impossible!
So, if I haven't put you off already (!) read through the recipe and make your own decision. I would add that they make a lovely home made edible gifts especially for people who don't 'do' cake.
  • Servings: 24
  • Difficulty: medium
  • Print

Ingredients

  • 300g plain flour
  • 10g baking powder
  • 200g golden caster sugar
  • 3 medium eggs or if using large eggs 2 + an egg yolk
  • 10ml vanilla extract
  • Grated zest of an orange
  • 200g pistachios
  • 15g caraway seeds
  • 150g dried chopped sour cherries ( do try to use these, they really are the cherry on top!)

Method

I mixed this in the Thermomix but of course you can simply mix in a stand mixer or with hand held mixer.

Preheat oven to 180°C/360°F I baked in baking oven for first bake and added cold shelf for the second bake.

Weigh flour, baking powder, sugar, eggs, vanilla extract into TM bowl. Mix on dough setting for 1 minute.

Add grated orange rind, caraway seeds, pistachios and sour cherries and mix on dough setting for 40 seconds.

If it is not too wet you should be able to shape into two sausages on a parchment lined baking tray.

Bake for 30 minutes in your preheated oven.

Remove from oven and rest ten minutes.

Reduce the temperature of your oven to 150°C/300°F

Thinly slice and bake again in your cooler oven.

I had a huge problem slicing while still warm so I decided to (half) follow another recipe which suggested baking again and then slicing. In fact what I did was to slice into 8 pieces ( that's when I hit the crumbling problem!) and bake those for another 15 minutes.

The biscuits should be completely baked but still quite pale in colour.

After cooling I was better able to thinly slice- but it wasn't easy even with a VERY sharp knife.

I adapted this recipe from James Morton's How baking Works.


I'd love to hear from you if you have tips and tricks for slicing biscotti.

Have a wonderful day!

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

10 thoughts on “Pistachio caraway biscotti”

  1. Pingback: B is for biscotti…. | vannillarock

    • you are welcome, amy.
      i think you may have been directed to my baking log, even though i thought i was visiting your site via my photo blog @vannilla, thanks for looking in.

      Like

  2. Oh vanilla- I love this post – and your photos are amazing – I wish I was one of the tasters….. and coincidentally I had an authentic Italian biscotti last night at this art show
    pic is here:

    ~~
    side note – biscotti are actually something my step-daughter says she things of when she thinks of me- because I made them so much in the late 1990’s and early 2000’s….

    but the real reason i made them was for ease – and I have two versions – and the one that folks liked most (an adapted version of Chef Cohen’s recipe I got format eh rocky mountain news one year) is a complete corruption – it is an Americanized version – with oil added- I will have to come back later and share the recipe and a pic….

    anyhow, hope you have a good day and I will let you know if I get to try this recipe 🙂

    Liked by 1 person

    • Thank you Yvette. Always lovely to hear from you. I’d love to look over your recipe if you can find it. They did taste amazing but slicing them was a pain.
      Anne
      BTW your gallery post was a great!

      Liked by 1 person

      • yeah I read that about the slicing – and the only thing I can think of is that mine are easier because they have the oil in there (but you are the pro so I really don;t know) – but you are also right that biscotti make the best gifts – and people just love baked goods, and this kind sometimes seems extra appreciated – and store bought ones can be so dry! the ones at the art reception were firm, but chewy – and had a hint of sweetness – truly was a highlight – even though I barely had two…
        be back later with the recipe 🙂

        Like

    • It’s packed with nuts! Yes as I said I left it too cool and recipes vary on when to slice – before or after second bake.
      Thanks for dropping in

      Like

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