White chocolate biscotti

chocolate, pecans, eggs

Chocolate: 70 of the best recipes, 128pp.
compilation from Hamlyn cookbooks
Octopus Publishing Group, London, 2007
Cooking on page 32

What a great little cookbook that I was given for free.

Canberra is part of Australia’s freecycle network that allows people to post online about the  items they want to acquire or get rid of. A while back, Eileen posted that she had a bundle of small cookbooks she no longer needed. Lucky me, I was the first to reply that I’d take them. Yippee!

This is one of the 16 gems I picked up from her. I was especially pleased to come upon the biscotti recipe in this book. It’s something I’ve never made before, so let’s find out how it went.

white chocolate biscotti

White chocolate biscotti

300 g (10 oz) white chocolate
25 g (1 oz) unsalted butter, softened
225 g (7 1/2 oz) self-raising flour
50 g (2oz) light muscovado sugar
2 eggs
1 teaspoon vanilla extract
100 g (3 1/2 oz) pecan nuts, roughly chopped
icing sugar, for dusting

nuts, sugar, flour, vanilla, chocolate unbaked biscotti logs sliced biscotti logs

Chop 100 g (3 1/2 oz) of the chocolate into small piece and set aside. Break up the remainder and melt it in a small bowl with the butter. Leave to cool. Sift the flour into a mixing bowl and stir in the sugar, eggs, vanilla extract, nuts and melted chocolate mixture.

Add the reserved pieces of chocolate and mix to a dough. Tip on to a lightly floured surface and halve.

Shape each half into a log about 25 cm (10 inches) long and 2 cm (3/4 inch) high. Space well apart on a lightly oiled baking sheet and bake in a pre-heated oven, 190°C (375°F), Gas Mark 5, for 18–20 minutes or until risen, golden and firm. Remove from the oven and reduce the temperature to 160°C (325°F), Gas Mark 3.

Cool the logs for 20 minutes, then cut into 2 cm (3/4 inch) slices. Bake for a further 15 minutes. Dust with icing sugar and transfer to a wire rack to cool.

How it played out
My only change was to use dark muscovado sugar because that was all I could find in the supermarket. Can’t imagine that made much difference.

Other than putting the logs too close together on the baking tray, I made this without a hitch. Too easy. The logs took 20 minutes to become firm-ish.

After the 20-minute rest for the once-baked logs, I wondered if the crust might be too hard to cut slices, but it was perfect. The second bake gave a nice crunchy finish.

Chocolate cookbook

Served these to book club when the gals met at my house recently. Everyone loved them, and there’s already been a big call for the recipe.

Depending on your food preferences or what you have on hand, I’m sure you could substitute milk or dark chocolate for the white, and walnuts or almonds for the pecans. But seriously, this is perfect just the way it is. Just the right level of sweetness and crunch.

And in case you’re interested, our book was The invention of wings by Sue Monk Kidd—a moving and excellent read.

If you have a moment, please check out my travel blog. I’ve been traipsing around France.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Baking, Biscuits/cookies, Chocolate, Dessert, Eggs, Nuts, Snack and tagged , , , , , , , , , , , , , . Bookmark the permalink.

6 Responses to White chocolate biscotti

  1. Antonia says:

    Biscotti is a weakness for me. I wish I could grab one through the screen 🙂

  2. Fidzie says:

    Hi Peggy
    Eileen here. Any chance you have room in your book group?

  3. MyKabulKitchen says:

    What a neat network, I have not heard of this elsewhere, where you can pass along things you no longer want, and of course the biscotti looks divine 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s