The best pairing with tea or coffee is most definitely a biscotti biscuit. Translating literally to cooked twice, they're extremely crisp and just become amazingly soft dipped in coffee. They're also not too sweet, making them perfect for anyone who hasn't got too much of a sweet tooth.
The below recipe makes around 12 -24 biscotti - depending on how you cut them. This recipe has been adapted from Binging with Babish.
Ingredients
250gr plain flour
1tsp baking powder
1/4tsp baking soda
1/2tsp salt
120gr whole almonds
3 large eggs
175gr granulated sugar
1tsp almond extract
1/2tsp vanilla paste (or 1tsp vanilla extract)
150gr dark chocolate
Sea salt flakes
Method
1. Preheat the oven to 180 degrees celsius. Set the almonds on a baking sheet and bake for around 10 minutes or until fragrant. Chop roughly.
2. In a large bowl, mix the eggs, sugar, almond extract, and vanilla. Whisk until combined. Add the baking powder, baking soda, and salt. Start adding the plain flour 5 tablespoons at a time, mixing well between each addition. Add the almonds and mix until combined. You should be left with a wet a loose dough.
3. Line a baking sheet with baking paper. Scoop the dough onto the baking sheet. Wet your hands slightly and mould the dough into a bit of a mound. Don't worry too much if it doesn't keep its shape. Place in the preheated oven for 25-30 minutes, or until firm and golden.
4. Once the biscotti have gone through their first bake, remove from the oven and reduce the heat to 150 degrees celsius. Using a sharp bread knife, cut through the loaf at a diagonal, at around 3/4 inch thick. Place the biscotti on a baking sheet and bake for around 10 minutes on each side. Allow to cool completely.
5. Melt the dark chocolate in the microwave or over a bain-marie. Dip around half each biscotti in the chocolate or drizzle on top. Sprinkle with sea salt flakes and allow to dry completely.
6. Enjoy with coffee or tea!
Recreating this recipe? Tag me on instagram @juliawgr!
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