Tag: #biscotti

Keeping us guessing

As you know I subscribe to BakedIn Baking Club. Each month I get an email telling me fresh ingredients to buy ready for the box with the dry ingredients and recipe card to come through the post. But you’re never told what the recipe actually is. This was the email that arrived this week ahead of distribution. Then there’s a frenzy of comments on social media about what it could be.

This one really has me stumped though. Eggs, cream, milk, butter, oil. The dry ingredients always seem to contain a flour mix of some kind and some nut or other. Google is generally not much help.

I’m hoping that the box will arrive by Saturday. I really missed out on baking last weekend, partly because I was quite busy, and partly because C had purchased 2 boxes of mince pies, so I thought we had enough snacks in (not that they lasted very long). I fully intend to bake something this weekend. I need the distraction after a difficult week at the office.

If the box doesn’t arrive in time I’ll have to think about what to bake. I’m torn between biscuits, cranberry & orange biscotti, cinnamon buns, chocolate brownie or biscoff cuppies.

I found an online quiz called What Should I Bake? After asking some obscure, and some unconnected questions, the results suggested that I should bake cookies. The chart however suggested my responses showed 40% cake, 20% cupcakes 20% pie, 14% muffins, 4% bread and 2% cookies.

I’m hoping the box arrives so I don’t have to make a decision.

Hard or soft?

The BakedIn subscription I have really is worth every penny. Each month I get sent some dry ingredients and a recipe card, and with any fresh ingredients required it encourages me to try my hand at something different.

This months bake was lemon & blueberry biscotti. Never made biscotti before. When I first read the instructions it sounded like a bit of a faff as you do need to take it out of the oven at one point, wait for it to cool off a bit, cut it up, put it back in the oven for a bit longer, then take it out again to turn them over and back in again. However, when you’re in the throws of creation, it didn’t seem to take too long, nor was it as much of a faff as I first thought.

From what I’ve read from people who were much quicker at their baking when the box drops on the mat, these biscotti are a bit softer than the almond biscotti you tend to get in coffee shops, but I guess you could bake then longer, on a lower heat to dry them out more. I don’t mind if they’re a bit softer, I’ve always thought that shop bought biscotti was an attempt at keeping Dentists employed because it was so hard it would break your teeth.

The good thing about this recipe, like so many of the BakedIn boxes, is that you can adapt it with different flavours. I’m thinking orange and chocolate, or nutmeg and cranberry for a Christmas vibe.

I keep saying that I’ll make some of these recipes again but so far I haven’t. However, this one is firmly on the “do it again” pile.