her biscotti recipe recently, I knew I had to try it! Before I had a chance to get round to it, Celia posted about another batch of biscotti, with festive flavours, which made me even more determined to get round to making them. I've gambled that we are now close enough to Christmas for the biscotti to keep well until then!
Fortunately Celia usually gives metric weights as well as cup measurements for her recipes, and often shows stages of a recipe in great detail - all very helpful to a novice. I followed her recipe exactly, except that as I was gathering the dough into a ball it still seemed very wet, so I sprinkled an extra handful of flour over it - about a tablespoon more.
I used a 80g of coarsely chopped roasted pistachios and 60g of more finely chopped toasted hazelnuts to make up the 140g of nuts, and for the extra additions I used 100g 72% plain chocolate and 80g dried sweetened cranberries. Instead of demerara sugar I used Barbados Amber Sugar, an unrefined cane sugar which has similar sized crystals, but is a little lighter in colour. For the second bake, I only baked the slices for 20 minutes - this was enough to turn them golden brown.
The recipe worked very well, and I was really pleased with the outcome in terms of shape, flavour and texture - the biscotti were well shaped and evenly baked, and the Barbados Amber Sugar made a crunchy topping to the slices. The inclusions gave a good flavour, with the right balance of crunchy nuts to softer fruit and chocolate.
Overall though, I think the recipe is great - no need to look any further for variations. Thank you, Celia! I don't think I'll need more for this Christmas, but I'll hopefully make a better choice of ingredients next time, so that they look as good as they taste.
PS - Celia forgot to mention the cook's perks - the ends of the logs, which wouldn't lie flat for the second baking. That's how I know how good they taste! ;)