Last weekend I tried making rainbow biscotti.
I wanted to give it a go because "rainbow biscotti" both sounds and looks a little bit magical. I came across the idea for them on this blog, and I thought I might make them in an attempt to become more like my aspirational self (ie. someone who casually has homemade treats lying around to offer visitors/neighbours/the postman).
Not all things in life come out the way you want them to though.
Instead of turning my biscotti into multicoloured beacons of gastronomic prowess, my sprinkles dissolved into nothing and left slightly mouldy-looking smudges in the dough. I debated long and hard about whether to put these unremarkable biscuits on the blog at all, but it's important to recognise your failures and I like to be honest. My biscotti were plain-jane biscuits, but they still tasted of almond heaven and were gone in a couple of hours.
It was during the devouring of them that it struck me how nice tea breaks are, to be able to sit down and share a snack with a friend or two. In this new series, I'll be making nibbles that are designed to be passed around and shared in the company of others, alongside a hot brew and a generous sprinkling of gossip.
You Will Need:
110g plain flour
25g ground almonds
50g whole almonds (skin on)
75g caster sugar
pinch of salt
1 teaspoon baking powder
1 large egg, beaten
A few drops almond extract
A generous handful of coloured sprinkles
One. Preheat the oven to 170c.
Two. Mix the flour, baking powder, ground almonds, whole almonds, coloured sprinkles, sugar and salt into a large bowl, and mix well.
Three. Add the egg and almond extract, and mix in with a wooden spoon. Use your hands to form a smooth dough (if too dry, add a sprinkling of water).
Four. Roll out the dough into a thin log of about 30cm. Put it on a lined baking tray, and bake in the oven for 30 mins.
Five. Take out the oven and leave to cool until cold. Reduce the oven temperature to 150c.
Six. Once cold, use a serrated knife to cut diagonal slices. Place the slices back on the tray, and put back in the oven for another 30 minutes until golden and crisp.