Coffee, Maple & Walnut Biscotti

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Preparation info

  • Difficulty

    Medium

  • Makes

    30

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

Biscotti originated in Italy, where they are traditionally served with coffee. They are a very firm cookie, so they can be dunked into a hot drink without going all soggy. I think they’re lovely to serve on a cold day when you are with friends, or at home by yourself enjoying a peaceful moment with a large cup of hot coffee.

Ingredients

  • 200 g wholemeal or plain flour, plus a little extra
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 60 g soft light brown sugar
  • 20 g maple syrup
  • 80 g walnuts, chopped
  • 60 g raisins
  • pinch of salt
  • 2 eggs, beaten
  • seeds of ½ vanilla pod or 1 tsp vanilla extract
  • 1 tsp Camp coffee essence

Method

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line a large baking sheet with baking parchment. Mix together the flour, baking powder, bicarbonate of soda, sugar, maple syrup, walnuts, raisins and salt in a large bowl.

Make a well in the centre of the mixture and stir in the eggs, vanilla and coffee essence until the mixture starts to come together and form clumps, then put down the spoon and bring the dough together in a ball with your hands. With lightly floured hands, roll the dough into a long sausage shape, about 30cm long and 5cm wide. Lift the shaped dough onto the lined baking sheet and press it down gently until it is about 1.5cm high.

Bake the biscotti dough in the oven for 25–30 minutes, until it has risen and spread. It should feel nice and firm but still look relatively pale in colour. Remove it from the oven and leave for a few minutes, until cool enough to handle, then turn the oven down to 140°C (fan 120°C/275°F/gas 1).

Using a bread knife, cut the biscotti sausage diagonally into 1cm-thick slices. Biscotti are quite crumbly so it is best to use a sharp serrated knife.

Line the baking sheet with fresh baking parchment and arrange the biscotti on top. Bake them for another 15 minutes, then turn them over and bake again for another 10–15 minutes, until they are nice and firm and look dry.

Remove the baked biscotti from the oven and leave to cool completely. You could pack them into boxes or cellophane bags tied with a pretty ribbon to make great gifts, or store in an airtight tin for up to a month. Serve with a nice warm drink.