Mocha Biscotti

This year I’m intending on making lots of my Christmas presents, well that’s the plan! I’ll have to see if life, work and the new puppy let that happen…

To me it seems like this is the right time to take a little step away from consumerism and reconnect with the the homemade. I also think it makes the festive season seem particularly special; that extra effort in making gifts for people adds an extra touch of love and I hope makes both the giver and receiver equally happy.

Along with the jams, chutneys and chocolate truffles (I’ve got a cracking new recipe coming up next), these biscotti make a wonderful gift. They keep well and are just perfect with coffee or something stronger 😉 over the festive season.

Biscotti may seem tricky to make but in reality they just need a little extra time to be double baked, first as a large log and then sliced. The resulting crispy slices keep well and are robust enough to make fantastic gifts.

I’ve given these biscotti a mocha flavour which i think works particularly well when it’s cold and dark; there’s something so cosy about the combination of coffee and chocolate. Don’t worry about it being an ‘adult’ taste, it works wonderfully with decaf and it’s more a tinge of coffee rather than a full whack in the chops!

Mocha Biscotti

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 24 biscotti

250g or 2 cups plain flour

2 tsps baking powder

pinch of salt

200g or 1 cup caster sugar

50g dairy-free chocolate, chopped

120ml sunflower oil

120ml dairy-free milk (made up of 1tbsp instant coffee powder and 1 tbsp hot water topped up to 120ml with dairy-free milk)

30g dairy-free chocolate, melted (to drizzle on top)

  1. Preheat the oven to 180 degrees Centigrade/Gas Mark 4
  2. Line a cookie sheet with baking parchment
  3. Sift together the flour, baking powder and salt. Stir in the sugar and chocolate chips.
  4. Make a well in the centre and pour in the oil, dairy-free milk mix. Bring together to a wet and sticky dough.
  5. Form into one or two log shapes on the lined baking sheet. (they spread out quite  a lot so make them smaller than you think unless you want long biscotti!) Brush with the dairy-free milk.
  6. Bake for 30-35 minutes until cooked through and starting to turn golden around the edges.
  7. Cool briefly, then cut into even slices. Return to the baking sheet and bake for a further 5-10 minutes, turn the slices over and cook for 5-10 minutes more. You want a uniform slightly golden tinge, but no particularly dark areas.
  8. Cool on a wire rack. Once completely cool, drizzle or dip into the melted chocolate
  9. These keep well, in an airtight container for a week or so.

 

Cinnamon and Cocoa Biscotti ( aka Christmas spiced biscotti)

dairy-free, egg-free, nut-free biscotti

Panic! Only days to go til Christmas and I still haven’t got all my presents. Time for some last minute baking I think; hopefully some gorgeous home made treats will do the trick and save me from trudging to town to face the crowds of last minute Christmas shoppers.

Biscotti are the perfect biscuit to give as a gift. These ultimate dunkers of biscuits are sturdy and perfect for wrapping, last well and go down a treat at any time, especially over Christmas. These biscotti are flavoured for Christmas with a combination of cinnamon and cocoa flavoured doughs, combined to give the perfect warming chocolatey taste. We couldn’t stop eating the first batch I made, so I’d better start on batch number two straight away!

Biscotti are very simple to make, just a little more time consuming that normal biscuits due to their double bake in the oven; once in a large log shape and next cut into even slices. The dough does expand a lot, so if you want tiny little biscotti make sure the initial log is smaller than you think it should be!

dairy-free cinnamon and cocoa biscotti

Once I’ve baked and wrapped the biscotti my Christmas is nearly completely prepared for, now just time to relax and have fun with the family. I wish all my lovely readers a safe, happy and joyful Christmas.

Chocolate and Cinnamon Biscotti (Christmas Spiced Biscotti)

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan christmas spiced biscotti

makes about 40

2 cups plain flour

2 tbsps baking powder

Large pinch of salt

1 cup caster sugar

1/2 cup sunflower oil

1/2 cup dairy-free milk

1 tsp cinnamon

2 tbsps cocoa powder plus 1/2 tbsp dairy-free milk

  1. Preheat the oven to 180 degrees centigrade. Line two baking sheets with parchment.
  2. Mix together the flour, baking powder, salt and caster sugar. Pour in the sunflower oil and 1/2 cup of milk and mix to form a soft dough.
  3. Split into two. Mix the cinnamon into one half, and the cocoa and extra 1/2 tbsps of dairy-free milk into the other half.
  4. Making 2-4 logs, lay one of the doughs in logs onto the baking sheets. I made two logs, placing the cinnamon dough down first. Drape the other dough over the top, spreading it out to cover the bottom dough. This will give the two tone effect.
  5. Brush with some dairy-free milk and bake in the oven for 20 minutes. Remove and cool until cold enough to handle. un-sliced dairy-free biscotti
  6. Using a bread knife, cut into 1/2 cm slices and place bake on the baking trays. Return to the oven and bake for 8-12 minutes, until the dough has crisped up and it’s starting to turn golden around the edges. Turn over and bake the other side for another 8-12 minutes. ready for second bake, egg-free biscotti
  7. Cool on a wire rack.Best enjoyed with coffee, hot chocolate, dairy-free milk of a dessert wine or Christmas liqueur.

nut-free vegan cocoa and cinnamon biscotti

Chocolate Chip Biscotti

Christmas is fast approaching (eek! I’m so unprepared this year!), and so it’s the perfect time to think about suitable treats or edible gifts. Biscotti are probably the most gift-friendly biscuit as they keep well and are fairly robust so can cope with a bit of wrapping! I’m afraid that this batch won’t last long enough to be given as a gift as Christmas, but at least I know they work beautifully and I might try and tailor flavours to different recipients nearer the time!

Ideally serve with a strong expresso (for the adults) or a hot chocolate or juice for the children as the firm, crispy texture is perfect for dunking.

Chocolate Chip Biscotti (dairy-free, egg-free, nut-free, soya-free (depending on chocolate used), sesame-free, vegetarian and vegan)

IMG_6621

makes about 24 biscotti

  • 2 cups plain flour
  • 2 tsps baking powder
  • pinch of salt
  • 1 cup caster sugar
  • 1/2 cup chocolate chips
  • 1/2 cup of sunflower oil
  • 1 tsp vanilla
  • 1/2 cup oat milk

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line a cookie sheet with baking parchment

– Sift together the flour, baking powder and salt.

– Stir in the sugar and chocolate chips.

– Make a well in the centre and pour in the oil, oat milk and vanilla.

– Bring together to a wet and sticky dough.

– Form into one or two log shapes on the lined baking sheet. Brush with oat milk.

– Bake for 30-35 minutes until cooked through and starting to turn golden around the edges

IMG_6614

– Cool briefly, then cut into even slices. Return to the baking sheet and bake for a further 5-10 minutes, turn the slices over and cook for 5-10 minutes more. You want a uniform slightly golden tinge, but no particularly dark areas.

– Cool on a wire rack.

– These keep well, in an airtight container for a week or so.

IMG_6622