Snack time can be your favorite time if you follow this Paul Hollywood Biscotti Recipe and I can make sure that you will get the actual taste of Italian biscotti by following my recipe.
250gPlain white flour or white wheat flour(extra 30g for chocolate biscotti), use extra for dusting
1/2tbspBaking powder
250gCaster sugar
2/3Eggs(medium size)
1/2tbspSalt
For Hazelnut Orange Biscotti Flavor
3medium eggs
200gHazelnut (chopped)
1large orange
Grated zest of orange
For Triple Lemon Biscotti Flavor
1tbspVegetable oil
50gLight brown sugar
1/4tbspSea salt
3tbspsqueezed juice of the lemon
80gToasted almonds
11/4tbspLemon extract
Some drops of milk
For the Italian Biscotti Recipes
4eggs
1tbspAnise extract
8ouncesChopped almonds
Instructions
Preheat your oven to 140°C and with parchment or silicone paper you line the baking tray, I suggest doing it even if your tray is non-stick.
Mix the main three ingredients which are plain white flour, baking powder, and caster sugar together in a bowl.
Add the beaten eggs, don’t add the whole amount at first, and continue the process until you make a firm dough; it can’t be all sticky. If you make the chocolate biscotti then use all the eggs and make the dough all sticky.
It’s time to add the flavor that you have chosen. For Paul Hollywood biscotti, you need to add the vanilla. Add hazelnut, almonds, orange zest, and juice for hazelnut orange biscotti. Add chopped almonds for Italian biscotti. Add lemon zest along with juice for triple lemon flavor.
After adding your flavors, gently knead the dough and cut it in half.
Roll the dough into a long log, approximately 4cm in diameter. Placed each dough into your baking tray with parchment paper, if you keep it in one tray then space them at least 5cm distance. Bake it in the oven for 30 to 35 minutes.
After baking the logs, cool them on the tray for 10 minutes to firm the dough then transfer it to a board and cut the logs into diagonal for shaping the biscotti, into 2 cm thick.
Transfer the slices into a baking tray and bake it for 20 minutes or until the biscotti are dry. Now you can find the crisp of the biscotti that everyone wants. If your tooth is not strong enough then don’t get mad, I have a surprise for you. You can make a once baked biscotti which is chewy and soft, just don’t bake it after cooling and bake it for 15 minutes instead of 35 minutes and have the softest biscotti you ever mad
Tips
If you are not a baking master and make mistakes in baking then follow the instructions below that I have made for you and be a great baker!!
Biscotti must not be overcooked, you have to maintain the temperature and time perfectly.
Accurately measure the ingredients, use teaspoon, tablespoon, cup, and knife to level the flour within the cup.
Baking powder is important and use the fresh one, don’t use the expired one also!!!
Make sure if you use milk, it is cold, not warm as another baking dish.
Nicely roll the dough and line it perfectly in the baking tray, if you don’t roll it accurately then you may have uneven biscotti.
Use the best baking sheet from your nearby store.
Cooling the biscotti after baking is important, it is the only secret to getting the perfect crisp.
Nutrition
Nutrition Facts
Paul Hollywood Biscotti Recipe
Amount per Serving
Calories
872
% Daily Value*
Fat
47
g
72
%
Saturated Fat
5
g
31
%
Trans Fat
0
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
29
g
Cholesterol
209
mg
70
%
Sodium
1061
mg
46
%
Potassium
679
mg
19
%
Carbohydrates
97
g
32
%
Fiber
13
g
54
%
Sugar
55
g
61
%
Protein
26
g
52
%
Vitamin A
361
IU
7
%
Vitamin C
18
mg
22
%
Calcium
274
mg
27
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.