When I watched this week’s episode of GBBO, I was enthralled as usual, but I also sat there stumped as to what I would bake. I wasn’t going to do the showstopper this week because that many biscuits/cookies would be wasteful in a household of two; the arlettes didn’t sound particularly delicious; and I don’t like cracking my teeth in half on biscotti.
And that’s when I realised – I will make a biscotti – a delicious one, unlike the absolutely flavourless bricks I’ve had from Starbucks. Challenge accepted. I absolutely loved the way my biscotti turned out. They taste great. I’m totally going to toot my own horn. However, Mary didn’t award me star baker because my biscotti weren’t quite crunchy enough for her and Paul.
I now believe this to be a controversial decision. On “Extra Slice” baking expert Rosemary Shrager completely disagreed with Paul and Mary saying that biscotti shouldn’t be that hard. I think in the eyes of Rosemary I would be the star baker!
White Chocolate and Pistachio Biscotti
Ingredients:
3 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of sugar
3 eggs
2 tablespoons of canola oil
2 tablespoons of honey
2 1/2 teaspoons of almond extract
1 cup of shelled, roughly chopped pistachios
1/2 cup of dark chocolate chips
1/2 cup of white chocolate chunks, roughly chopped
200 g white chocolate (for melting)
Instructions:
Preheat the oven to 180 F. Line a tray with greaseproof paper.
Sift your flour, baking powder and salt together in a small bowl.
In a larger bowl mix the sugar, oil, eggs, almond and honey together until smooth and creamy. Gradually stir your flour mixture into your egg mixture. Once the flour is fully incorporated, fold in your pistachios, chocolate chips and white chocolate chunks.
Divide your batter in half and use each half to form a log about 3” wide. Bake your logs for about 30 minutes or until golden brown. At this point, the biscotti should not be baked through thoroughly. Remove them from the oven and let them cool for about 5 minutes.
Then cut the logs into 3/4” slices.
Put your individual cookies on the baking sheet and bake for 5 minutes. Then take them out of the oven, flip them over, and bake them for 5 more minutes. After the last baking, take them out of the oven and put the biscotti on a wire rack to cool.
After your biscotti have cooled, melt your white chocolate and dip the tips of each biscotti into it. Set them aside to dry and then enjoy!
I was super anxious in the tent this week during the judging!
I’m a bit miffed about the decision since experts disagree about the crunchy factor. But bring on next week – bread week!
And head on over to This Particular today to see Ala announce who our favourite bake of last week was! Link up your biscotti, arlettes and biscuit boxes below.
