Use Locally - Issue 56 December 2017
Cake and an nd Bake e Chocolate Chocolate e& Walnut B isc cotti Walnut Biscotti These crunchy crunch hy Italian Italian biscuits biscuits are perfect perfect for dunking d unking in into to a festive festive co coffee ffee o orr serving g as an after dinner tr reat. t They a lso mak e a gre eat treat. also make great ffoodie oodie gift pa packed acked in into to cl clear ear gift bags and a tied ti ed wi with th ri ribbon bb bon and a Christmas label!!
IIngredients: ngredientss: • 50g unsalted butter b butter,, softened • 100g golden caster c sugar • 1 medium egg egg, g, beaten • Finely grated zest z from 1 orange • 50g dark choc chocolate colate chips • 50g walnut pie pieces eces • 1/2 tsp baking powder • J SODLQ à RXU SOXV H[WUD IRU J SODLQ à RX XU SOXV H[WUD IRU kneading
Makes Mak es 20 R eady in 1 hou ur, pl us cooling Ready hour, plus time
TIP The biscotti will keep k in an airtight You container for up to 2 weeks. Y ou o can change the nuts n – try pecans, toasted almondss or hazelnuts, if preferred. 20
1. Preheat Preheat the oven to 180C, fan 16 160C, 60C, Gas 4. &UHDP WKH EXWWHU DQG VXJDU LQ D ODUJH PL[LQJ ODUJH PL[LQJ & &UHDP WKH EXWWHU DQG VXJDU LQ D ERZO XQWLO SDOH DQG à XII\ WKHQ EHDW LQ WKH HJJ ER RZO XQWLO SDOH DQG à XII\ WKHQ EH HDW LQ WKH HJJ and chocolate olate chips an nd orange zest. Stir in the choc and an nd walnut pieces. 2. 6LIW RYHU WKH EDNLQJ SRZGHU DQG à RXU DQG VWLU 6LIW RYHU WKH EDNLQJ SRZGHU DQG à RXU DQG VWLU ZHOO XQWLO FRPELQHG 7XUQ WKH PL[WXUH RXW RQWR ZHOO Z ZHOO XQWLO XQWLO FRPELQHG FRPELQHG 7XUQ WKH WKH PL[ [WXUH RXW RXW RQWR RQWR D OLJKWO\ à RXUHG VXUIDFH DQG NQHDG WR D VRIW D OLJKWO\ à RXUHG VXUIDFH DQG NQHD DG WR D VRIW GRXJK DGGLQJ D OLWWOH PRUH à RXU LI QHFHVVDU\ GR RXJK DGGLQJ D OLWWOH PRUH à RXU LI QHFHVVDU\ 3. Divide Divide the dough into two piecess and shape HDFK WR DQ RYDO VKDSH URXJKO\ FP [ HD DFK WR DQ RYDO VKDSH URXJKO\ FP [ FP 3ODFH RQ D ODUJH EDNLQJ VKHHW DQG à DWWHQ FP P 3ODFH RQ D ODUJH EDNLQJ VKHH HW DQG à DWWHQ VOLJKWO\ %DNH IRU PLQXWHV XQWLO ÀUP DQG VO LJKWO\ %DNH IRU PLQXWHV X XQWLO ÀUP DQG light lig ght golden. Cool for 5 minutes. 4. T Transfer r ransfer the two pieces of semi-b semi-baked baked dough to o a chopping board and, using a sharp knife, cut cu ut each piece into 10 slices. slices 5. R Return the slices, cut-side down,, to the baking further ba aking sheet and bake for a furth her 8-12 m minutes until crisp and golden. Cool C on the baking ba aking sheet for 5 minutes then transfer t to a completely. w rack and leave to cool comp wire pletely.
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