I have been wanting to do some baking but in the summer, I don’t really crave a lot of heavy cake-based kind of desserts. Eating fresh fruits beats any kind of fancy dessert in the summer. My favourite summer dessert is probably Eton Mess.
Still, I fancy getting the oven working to make me something lovely that does not need to be eaten in a couple of days. This biscotti should last a week if you store it well.
I have adapted this from the Hamlyn Cookery Book which is a fantastic book for beginning cooks (like myself).
You will need:
150 g of dark chocolate, chopped (I only have chocolate chips in my cupboard so I used those)
25 g of unsalted butter (Also run out so I used a slightly salted one)
225 g self-raising flour
2 free-range eggs
50 g light muscovado sugar (Didn’t have any so I used light brown caster sugar)
1 tsp vanilla extract
100 g almond nuts, chopped or sliced (original recipe called for pecan nuts)
icing sugar, for dusting
baking sheet, greased or lined with baking paper
Pre-heated oven at 190˚C
What to do
Melt 200g of the chopped dark chocolate with the butter.
Dust the work surface with flour, transfer the dough, and cut it in half.
Form two logs of about 10 inches long (really depends on how big the baking sheet is!), flatten to about 2 cm thick (a little less than an inch). Transfer to the baking tray and then bake for 18-20 mins.
Remove from the oven and then reduce the heat of the oven to 160˚C.
Leave the biscotti to cool for 20 mins before cutting it with a bread knife (serrated) into 2 cm thick slices. In my first try, it keeps crumbling so I lost a few biscotti 😦 So I started cutting them a bit thicker.
So far I’ve done 3 recipes from the hummingbird bakery cookbook. The Pecan pie, that was first, and then this wonderful peanut butter cookies, second. The third one was the lemon loaf but that will be another post.
If, like me, you enjoy a super chunky peanut butter and dark chocolate, then this is a little piece of heaven on earth! It was even more delish after a day or two as the cookies become a bit chewy.
I met Monette when we were in first grade (age 7) in school. Then we became neighbours in 1985. She recently moved to London to study and work, and after 8 months, she found her way on a megabus to visit me in Cardiff. Yay!
So, a special treat was in store for this wonderful visit. Drinks on Friday night with friends from work, Saturday brunch on my balcony and home-made dinner, and Sunday kedgeree brunch (from previous post) and trip to the beach.
I wanted to try a new dessert from one of the cookbooks I got for my birthday– I got 2 cookbooks from Dan and 2 from my brother and his wife. More on the other cookbooks in the next posts. For this pecan pie, I used a recipe from the hummingbird bakerycookbook.
It was a decision between pecan or key lime pie. Pecan won.
Basic pie crust dough – the recipe I used will be for another post, here are some recipes
100g chopped pecan nuts, leave some whole ones to put on top
60g unsalted butter
200g caster sugar
250ml golden syrup – if you can find dark corn syrup, use that instead
1/2 tsp salt
1/4 tsp vanilla extract
23-cm pie dish
preheated oven at 170˚C
What to do:
Dust a clean work surface in your kitchen with flour. Roll out the dough using the rolling pin. Line the pie dish with the dough and then trim the edges.
In a large saucepan, put the sugar, corn syrup and salt. Bring to boil on medium heat then remove from the heat. Allow it to cool a little but don’t let it cool down completely or it will be very thick!
In a bowl, whisk eggs until they are mixed. Pour the warm syrup into the eggs and stir quickly.
Add butter and vanilla extract to the mixture until the butter has melted and evenly distributed.
Put the chopped pecan nuts into the crust then pour the mixture on top of it. Put the remaining pecan nuts on top of the mixture, close to the edge.
Bake for about 50-60 minutes or until it is a caramel colour.