This weekend's bake falls into my baking nemesis category – biscuits. I've attempted these before and they have gone horribly wrong. The mixture was too gooey, the mixture was too dry, they didn't spread out....a multitude of disasters!
But I was determined to crack them and with what better than a delicious, sophisticated biscuit – the Biscotti. These twice-baked biscuits originate from Italy and are made by baking a long sausage shape and then cutting it into the biscuits and baking again. Delicious hot or cold, with a coffee or on their own.
I found this recipe in John Whaite Bakes, my purchase at The Cake & Bake Show last year. This was the first time I have used it since I bought it! A fabulous combination of flavours, these Biscotti incorporate cranberries, pecans and white chocolate. The recipe was very easy to follow and didn't have too many ingredients. I will definitely be making these again and now that I have made them once, I will be changing up the ingredients next time – maybe some dark chocolate and hazelnuts, or raspberries and white chocolate .....
