Week two in the Bake Off tent: BISCUIT WEEK!
This week I didn’t fancy making an edible vessel for other edibales, biscuit-ception, and for the fact I have never even tasted biscotti that sounds like a challenge enough. So challenge two biscotti creations, followed by an attempt to brew the perfect coffee.
I settled on a recipe from Paul Hollywood’s website, keeping it in the family. The recipe is here, but be warned I didn’t like using it much unless you know what you’re doing it isn’t very helpful for the beginner. 2 or 3 eggs – that’s not a recipe! I’m not supposed to decide. I also struggled when to take them out after the first bake – I had no idea what to be looking for so settled for slightly browned.
I opted for the pistachio and cranberry mix, but had no pistachios so swapped them out for pecans, which I ran out of so topped up with flaked almonds. I ate the “ends” after bake one, second baked and then I coated half the surviving batch in dark chocolate and rolled them in some chopped nuts to finish off.
Evaluation? Oh OK then.
Quite difficult really.
I found my dough too sticky , for all of Paul’s warnings, which gave me grief when trying to make with the log shaping. They also didn’t spread out or rise as much as I would have liked (which means at all) which left me with rather close delicious biscuits that I don’t think can be called biscotti as much as I tried. Any ideas?
What I made taste delicious, sugary and crunchy, nutty and fruity, but that’s more a combination of great ingredients than baking genius.
Star taster this week was a toughie but I am happy to say goes to George, on the basis that he ate at least 6 which means they must be good!