- Henry David Thoreau
Christmas may have come and gone, but we are still well and truly in the deep mid-winter. A sucker for thick jumpers, hot water bottles and roaring fires I may be, but sodden shoes and inverted umbrellas still leave me wistfully seeking summer.
As old friends will well-know by now, I consider there to be few things which cannot be solved or, at very least, consoled with a bucket of tea and a tin of biscotti. Boots are made for walking, biscotti are made for dunking. Need I say more?
220g caster sugar
zest of 2 oranges
300g plain flour
1/2 tsp baking powder
150g white chocolate
Preheat your oven to 170C, and line a large baking tray with parchment. Weigh your sugar into a large bowl, add the zest and the eggs, then whisk for 3-4 minutes, until the mixture is pale, fluffy and very light.
Sift in the flour and baking powder, then add the nuts and use your hands to bring the dough together. Transfer onto a floured surface and knead a little.Split the dough into two, then roll each one to form a baguette shape, roughly 5x30cm.
Place them both on the tray, then bake for 20-25 minutes until the dough has started to crack a little, and springs back slightly when you press it. Remove the tray, then reduce the oven temperature to 140C. Leave the baguettes to cool for half an hour, then use a sharp knife to slice them thinly.
Lay the biscuits out on the tray (you might need reinforcements), then return to the oven for a further 20-25 minutes. Biscotti need to be hard all the way through, so keep an eye on them and remove when baked.