December 09, 2011

Passionfruit and walnut biscotti

Biscotti is a great skinny sweet because it doesn't contain butter or oil, is cut into small pieces for portion control and satisfys sugar cravings. I used what I had in the pantry to make this flavour combination but you can really let your creativity (and pantry supplies) determine what type of biscotti you want to bake.

Some good combinations to try are:
* Cranberry and pistacio
* White chocolate and macadamia nut
* Dark chocolate and candied ginger
* Shredded coconut and dried apricot

Remember to cut any dried fruit into small pieces to blend evenly through the biscotti and to not interfere with slicing the biscotti into pieces. You won't need to roast any of the nuts or buy nuts without the skins on them, all this will add flavour and nuts will roast while you bake the treat.

My recipe is as follows, but use these as the base for creating any combination you wish.

Passionfruit and walnut biscotti


* 2 eggs
* 1 cup of caster sugar
* 2 cups of plain flour
* 1 teaspoon of baking powder
* juice of 2 small passionfruits or 1 large passionfruit
* zest of 1 lemon
* 50 grams of walnut, chopped
* 1 teaspoon of vanilla essence


Beat the eggs, sugar, vanilla, passionfruit and lemon zest until pale and creamy. Sift the flour and baking powder into the bowl and add the walnuts. Fold these ingredients until the mixture comes together to form a soft dough. Lightly knead the dough and seperate into 2 pieces.

Preheat the oven to 150 degrees and line a large baking tray with baking paper. Roll each piece of dough into logs roughly 30 cm long and 5 cm wide. Place onto the tray with space between each piece and bake for 20 - 25 minutes until lightly browned.

Remove baked dough and let completely cool (takes about 30 minutes). Use a serated knife to cut logs into pieces. Lay these back onto the oven tray and bake for another 10 minutes or until all pieces are golden. Turn biscotti and bake the other side until also lightly toasted.

Store in a airtight container; will keep for 10 - 14 days if stored correctly.

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