There are definitely two people in this world, those who eat to live and those, like me, who live to eat. I used to be so ashamed of my appetite. You know, when you're young and impressionable and haven't yet become comfortable with exactly who you are.. It's really only now in my thirties that I am becoming truly comfortable with me and my appetite, not just for good foods either, but so many good things life brings. Honestly, I don't think I could be the baker I am today without it...
That aside, today was a struggle. The toddler has been coming down with a cold and the last few nights have been a challenge. Sleep has never been his strong point, especially when he's unwell, today I had two options, continue to feel sorry for myself, or bake something. I have had a craving for Italian biscotti for weeks now but between classes, orders and family life I haven't had the opportunity to find a recipe I really wanted to try. Today, I needed to salvage my sanity a little so picked the easiest recipe I could find, and tweaked it. This recipe is also dairy free as it contains no butter which gives the cookies a wonderful long life.
This is my easy recipe for fruit and nut biscotti
300g plain flour, plus a little extra for dusting
1 1/2 teaspoons baking powder
3/4 cup castor sugar
3 extra large eggs
1 tablespoon olive oil
1 teaspoon vanilla extract
3/4 cup dried fruits (I used currents but cranberries or apricot would work perfectly here too)
1 cup almonds (whole or slivered)
Preheat oven to 160 degrees C and line a baking tray with a sheet of baking paper
Pour the dry ingredients into a large mixing bowl and stir with a wooden spoon to mix evenly and coat the nuts and dried fruits in flour.
In a separate bowl whisk together the eggs, vanilla and olive oil and pour directly onto the dry ingredients.
Using the wooden spoon stir everything until it comes together into a mass, pour everything out onto a work bench dusted with flour and bring the mixture together into a ball with your hands.
Separate into two even portions and form into long lengths, place gently onto a lined baking tray and bake in a moderate oven for approximately 30 minutes or until golden brown.
Remove from oven once golden and leave to cool on a baking tray for a minimum time of 15 - 20 minutes. As this recipe contains oil not butter the biscuits can turn crisp and be too crumbly to cut. Slice into 1 cm biscotti lengths and lay flat on a
lined baking tray. Turn the oven to 150 degrees C.
Bake the sliced biscotti again in the cooled oven for 10 minutes to dry them out further, turning the tray half way through baking time to promote even baking. After the initial 10 minutes, flip the biscotti over to expose the underside and bake for a further 10 minutes, turning the tray again half way through the bake to ensure even baking.
Remove the biscotti from the oven and transfer onto a cooling rack to allow them to crisp up and cool completely.
Once completely cool make yourself a coffee, sit back and enjoy these delicious, crunchy cookies.
As these cookies are dairy free they store wonderfully, keep in a sealed container for up to 4 weeks.