There are two kinds of mistakes:
The first kind are those from which we learn a lot, actually, more than from our successes. I hope I’m not the only one who doesn’t enjoy these mistakes. Is it possible to be happy for ones faults? Like… I feel great because I blew this up! No… Right? I think that we all have to make a rational effort to think: “I will do it right (or just better) next time”, “if I wouldn’t have done this, how could I’ve known that I should have done that?”, “Experience make us wiser”, etc.
The second type are those “thank-goodness-mistakes”, like Tarte Tatin, Porto wine and Chocolate Chip Cookies (I am sure there are much more).
Today’s recipe was definitely a mistake that started like the first type and ended like the second. Biscotti means “baked twice” and the error that resulted from the first bake was more than compensated by the second.
The story goes like this: my sister made a cake trying to get rid of two eggs she had in her fridge but the cake turned out to be rubbery. She decided to cut it into pieces and bake it again to try to eat it as biscotti and they turned out to be delicious!
She gave me her recipe and (after one error Type 1) I made some adjustments to make the batter less liquid and easier to mold in the first bake. This was the result:
Biscotti with Hazelnut & Chocolate Chips: around 30 biscotti
- 250g sugar
- 113g butter
- 2 medium eggs
- 325g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 140g chopped hazelnuts (optional)
- 50g chocolate chips (optional)
- Preheat oven at 175ºC.
- Set a tray with a baking sheet.
- Sift flour, baking powder and salt. Set apart.
- Cream sugar and butter together in an electric mixer.
- Add eggs and, when mix is even, add vanilla.
- Mix dry ingredients. The batter will be very thick (as in picture)
- Add chopped hazelnuts and chocolate chips with a spatula if you want them in your biscotti.
- Put the batter in the tray in two equal parts and, with your hands wet, give them a rectangle shape. It should be around 2 centimeters tall and about 10 centimeters width. This last measure will be your biscotti length.
- Bake for 20-25 minutes (until brown).
- Take rectangles outside of the oven to wait for them to cool down.
- Set oven temperature to 150ºC.
- Cut rectangles into bars of 2 centimeters with a serrated knife in order to have the cleanest cut.
- Put them again in the tray and bake for other 20 minutes (approx.). They shouldn’t get browner, just drier and crunchier.
- Take biscotti out of the oven and only when they are completely cool, put them in an air proof container.
These biscotti are obviously delicious with coffee but also can be served after dinner with sweet liquor or cream based liquor. Yummy!
Serving: 1 biscotti
Total Fat: 6.8g