GBBO Bake Along: Biscotti

GBBO Bake Along: Biscotti

I realise I am posting this after week 3 of GBBO has aired, and I apologise. I am currently on holiday and all the days have seemed to merge and I have no idea what is going on…

It’s been a week now since the biscotti went into the oven, so i should probably show you how it all turned out!

I followed a simple recipe for Almond Biscotti, adding my own twist, here are the ingredients I used:

To add a bit of kick to mine I added Almond extract, ground cinnamon, and orange zest. But in hindsight I should have added more cinnamon as the flavour was lost a little bit!

Once you mix the ingredients together, it is supposed to form a dough that you should roll out and then put on your baking tray!

My dough was however very very sticky and gloopy like cement paste, there was no way of rolling that out no matter how floury   I made the surface or the rolling pin – instead I opted to just spread it like a paste into the desired shape on the baking tray…

It goes into the oven for a good 45 minutes (a tip I remembered from GBBO – you have to make sure your first bake is perfect otherwise you won’t be able to cut the biscotti) pressure then..

I started to panic that it wasn’t rising and maybe I had messed the whole thing up, but it rose by about a half by the end of 45 mins!

After cutting it all up, it then goes back in the oven to bake for another 30 minutes, turning them over half way through!

To jazz them up a bit, I thought I would half dip them in dark zesty orange chocolate!

It is absolutely compulsory to eat the rest of the chocolatey goodness!

Voila! Here they are in all their glory! What started out as a clear recipe for disaster slowly turned into something lovely!

I didn’t get a chance to get the opinion of my housemate’s as I dashed off to the airport, but I left them all on the counter top and I hope they were eaten!

Once I am home and back into the regular swing of things, I am going to try and get a few people to come and properly taste test my bakes, because i need some constructive criticism 🙂