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Biscotti – our new biscuit inspired colour & recipe!

Our Biscotti Colourway

Our Biscotti Colourway

Please welcome a new colour to our collection: Biscotti! Based on our popular Oat colour, Biscotti introduces more chocolatey, burnt biscuit hues. It’s a light and warm colour with autumnal earthy tones. The perfect colour to pair with cream, oat or ecru for a natural and relaxed style.

Yummy Biscotti

Yummy Biscotti

Inspiration can strike from anywhere & in this case we were motivated by the natural tones around in the autumn & winter as well as from a surprising place: a delicious biscotti that Yolanda made & brought into the workshop to share! We wanted to share a heavenly Biscotti recipe with you all – just like our new colour it is perfect for the colder weather. Wrap yourself up in your Bill Baber Knitwear and curl up with a steaming mug and one, two or maybe even three of these delicious biscuits!

The Great British Bake Off’s Paul Hollywood’s recipe for:

Chocolate, Almond & Orange Biscotti

 

 

Ingredients

  • 280g plain flour – we used flour from Mungoswells which is grown & milled just outside Edinburgh
  • ½ tsp baking powder
  • 250g caster sugar
  • 2-3 medium eggs
  • 50g dark chocolate
  • 135g blanched almonds
  • 50g chocolate chips
  • Finely grated zest of an orange
  • ½ tsp vanilla extract
Nuts, chocolate chips & orange zest

Nuts, chocolate chips & orange zest

Method

  1. Warm up your oven to 140 degrees centigrade in a fan oven (or 160 degrees centigrade non fan) & cut & place baking paper onto your baking sheet.
  2. Mix together the sugar, baking powder & flour & beat the eggs in a separate bowl. Then, a small amount at a time, add the eggs to the dry mixture & mix to combine. Keep going until the dough is firm & not too sticky. You might not have to add all the egg that is beaten.
  3. Chop the almonds, zest the orange & melt the dark chocolate, being careful to watch it the whole time. Leave the chocolate until cool & then stir into the main dough. Stir well & then add the chocolate chips, almonds, vanilla & orange flavourings. Use your hands to make sure everything is well mixed.
  4. Place plenty of flour on a surface & place the dough there. Knead it a little & then divide in half.
  5. Biscotti logs before baking

    Biscotti logs before baking

    Shape each piece into a long log, about 4cm wide & place them on the baking tray. Be sure to leave space between them as they will spread out when cooking.

  6. Cook for 35 minutes.
  7. Remove from the oven & leave the logs to cool for 10 mins. Then move them to a board where you can cut them diagonally into 2-3cm thick slices. They will be sticky so a sharp knife is a good idea to make your life easier!
  8. Place these slices back onto the baking tray (with the cut side up). Bake for 15 minutes & then turn them over for another 15 minutes.
  9. Cool on a wire rack until completely dry & then dunk into a lovely warm cup of tea and coffee! Delicious!
Biscotti & tea

Biscotti & a nice cup of tea!

We hope you like our new earthy & autumnal colour, Biscotti, and it’s delicious inspiration. Do let us know if you make this mouth-watering recipe, we know you will love it as much as we do! You can pick up our lovely new colour in either a Silk and linen cape, Wallace shawl, Donegal wool infinity scarf, Ballater shawl or a Shell or Scroll Skaramanda Brooch. We hope that one of them is perfect for your wardrobe this autumn!