mardi 12 août 2014

Eat: Raspberry and Espresso Biscottis

One month ago, I was invited by Java, to a girls clothing swap. I had brought along some homemade biscotti, and out of craziness, dipped one into some fizzy wine. And surprizingly, it worked really well! it reminded me of these pink biscuits "biscuits de Reims", from the north of France, which you can dip in champagne (but I'm not a champagne girl).
It made me think i could try to add fresh raspberries into these wonderfully crispy biscuits!

 Biscotti means "cooked two times". The biscuits were particularly useful during journeys, and were a staple food in roman legions.

                              This japanese plate is a present my grandad made me years ago. :)
   ( Grand-Pere et Serge, je pense a vous a chaque fois que je presente mes biscuits dans ces assiettes!)

You can hardly find a much healthier breakfast biscuit (without the glass of alcohol of course). There is no fat, it's rich in almonds, and hence will bring you energy, and the rasberries bring a subtle sweetness to it.

So here is the recipe:

Dry ingredients:
260 g organic flour
200 g sifted brown sugar
1/2 teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon sea Salt

Liquid ingredients:
1/4 cup strong coffee (room temperature)
1 teaspoon almond extract
1 big egg

Ingredients to add in the last step:
100 g almonds
1 cup of fresh raspberries, slightly crushed

Preheat oven at 170 degree Celcius

Toast the almonds 15 minutes until fragrant and golden.
Mix all the dry ingredients together.
In another bowl, mix the liquid ingredients.
Chop the almonds coarsely.
Add the liquid ingredients to the dry ingredients without overmixing.
Finally, add the almonds and the raspberries (don't add the raspberries at the liquid state, I find bigger chunks of rasberries are lovely)
Mix the preparation.
Separate it into two streched logs (the size of the lengh of the tray), and place them on two baking trays, covered with baking parchement.
Bake 30 minutes or less, depending on your oven. the logs should be firm to the touch.
Change the temperature of the oven to 150 degree celcius

Take out from the oven and let them rest 10 minutes.

Slice the logs into 1cm thick slices.
Place the biscottis on the trays. Let them cook 5 minutes or more on each side, or until firm to the touch.
Let it cool down (otherwise the taste of rasberry won't be as strong as when it's cold ;) )...try to resist!