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.
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
- 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
- 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.
- 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.
- 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.
- Place plenty of flour on a surface & place the dough there. Knead it a little & then divide in half.
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.
- Cook for 35 minutes.
- 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!
- 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.
- Cool on a wire rack until completely dry & then dunk into a lovely warm cup of tea and coffee! Delicious!
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!