Chocolate and raisin biscotti
Biscotti, a twice-baked Italian biscuit. We love them and I can't believe we've not put a recipe up before now, we've certainly made them many times.We like these with the zest of an orange (clementine/tangerine), which makes them smell divine. You could substitute the chocolate and raisins with nuts or other fruit to make them your own.They're great as an alternative to dessert and a fantastic accompaniment to a good cup of coffee.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set your Egg for an indirect cook at 160°C with your stainless steel grid and baking stone.
- Place all the dry ingredients in a bowl followed by the egg and vanilla.
- Mix the ingredients together to form a dough. If it's not wet enough, you can add a bit of water/orange juice from the orange.
- Turn out onto a floured work surface and knead gently to ensure all the flour is combined and the dough is smooth.
- Make into a log shape and place on a baking tray lined with baking parchment.
- Pop into the Egg and bake for 25 mins. Remove from the Egg and allow to cool. Cut into slices about 1 cm thick, on the diagonal; this just makes them look a bit prettier!
- Place the slices back on the baking tray and place back in the Egg for the second cook. Bake for about 5 minutes and then turn each piece over and bake for a final 5 minutes.
- Leave to cool and store in an airtight container. These will last for a few days but in my experience they don't hang around for very long.
We've also prepared a batch, popped them in clear gift food bags, tied with ribbon and taken to friends as gifts.
Video
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