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White Chocolate Biscotti

Jane Dunn's twice-baked italian biscuits are delightful dipped in coffee, or sent home as a Christmas party favour.

From the book

Introduction

Biscotti are quite different to a regular cookies in that they are baked twice, making them super-crunchy and the perfect biscuit to dip into your favourite hot drink. It may sound like these are a bit of work, but they are so worth it and can be tweaked to your ideal flavours. My personal favourite is white chocolate, but honestly…can you blame me?

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Ingredients

300g plain flour, plus extra for dusting
100g white granulated sugar
100g soft light brown sugar
1½ tsp baking powder
3 eggs
200g white chocolate chips or chunks
Decoration (optional):
150g white chocolate, melted
5g freeze-dried raspberries
Or, 25g nuts, finely chopped

Method

Preheat the oven to 180°C/160°C fan and line two baking trays with parchment paper.

Mix together the plain flour, both sugars and the baking powder in a large bowl until combined. Beat the eggs together in a separate bowl. Gradually mix the beaten eggs into the dry ingredients a little at a time, mixing fully after each addition. Add the chocolate chips or chunks and mix into the dough.

Turn the dough out onto a lightly floured surface and knead a few times until it is smooth. Split the dough into two even pieces and roll out to form thick but flat logs that are about 4–5cm wide and 2–3cm deep.

Place one on each baking tray and bake for 30 minutes. Once baked, remove from the oven, keep them on the trays, and reduce the oven temperature to 160°C/140°C fan. Leave the biscuit logs for 10–15 minutes until they have cooled slightly.

Slice the logs into individual biscotti, each about 2.5cm thick. Place them back on the trays, cut-side up, and bake for 10–15 minutes until they are dry through. Remove from the oven and leave to cool fully.

If you would like to decorate your biscotti, dip the ends into the melted chocolate and sprinkle with chopped nuts or freeze-dried raspberries.

Customise:

You can add nuts to the biscotti dough: reduce the amount of white chocolate chips or chunks to 150g and add up to 150g any chopped nut, such as pistachios, hazelnuts, macadamia, walnuts or pecans.

You can swap the white chocolate for milk or dark chocolate.

You can flavour the dough by adding the zest of 1 lemon, or ½ large orange.

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From the book: Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats

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