Happy Holidays! Just 1 more day before X’mas. This year, It is really my first time baking a festival themed goodies ever since my blog was borned. Hence, I’ve decided to make something simple but tasty and easily shared between friends. They are also great little x’mas gifts for your beloved too! 🙂 When it comes to Christmas, it reminds me of 2 ingredients! Chocolate and Sultanas! I don’t know why, maybe many thinks that this is a weird combination, but for me~ not at all!
I love biscotti, they are great with any toppings really. Being an italian twice-baked cookies, I think they go extremely well with nice creamy coffee! It’s really easy to make and it’s impossible for them to taste not right! I hope you like this range of mine!
Another great news to be announced, I’ve got invited by an Australian magazine, Australian Baking Business to publish one of my Asian fusion recipe, Matcha macarons with black sesame fillings! It’s my pleasure to publish in such a well-known chef/pastry chef magazine! It’s definitely a great opportunity. For those that wants to read it a bit more, check it out here… and for those that wants a proper recipe, you’ll find it here!
You’ll need (makes 30):
- 220 gram of caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon of baking powder
- 80 grams of sultanas
- 100 grams of chocolate chips, coarsely chopped
- 300 grams of plain flour, sifted twice
- Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.
- Place sugar and eggs in a large bowl and whisk to combined.
- Add flour, baking powder, sultanas, chocolate chips and stir to combine.
- Knead dough on a lightly floured surface until smooth. Divide the dough into 2 halves. Shape each dough into a 30cm log and lightly flatten.
- Place on prepared trays and bake for 30-35 minutes or until golden brown.
- Cool on the trays for 20 minutes.
- Reduce the temperature of the oven to 150°C. Using a sharp knife, slice logs into 5mm thick slices, discard the ends.
- Place sliced biscotti onto baking paper-lined baking trays and bake for another 20 minutes, turning over halfway or until dry and crisp.
- Cool on the tray for 5 minutes and then transfer to a wire rack to cool.
- During the second bake, ensure that it is completely dry so that it can last for longer.
- Biscotti can be stored in an air-tight container for up to 2 weeks.
- Ensure that the dough is nicely compacted when making it into a log, this avoids the little pieces breaking off.