RECIPE OF THE MONTH
BISCOTTI SITE NAME: Mount Keith, Resource Village CHEF: Steven Turnor NO. OF PEOPLE SERVED: 600
(FOR 50 PIECES OF BISCOTTI) • 5 Whole Eggs • 5 Egg Yolks • 800g Caster Sugar • ¼ cup Vanilla essence (Almond Essence is optional) • ½ cup Orange Rind • 1kg Plain Flour Sifted • Pinch of Salt • ½ teaspoon Baking Powder • 500g whole Nuts (Preferably Hazelnuts, Almonds and Pistachios • 2 Eggs for Egg Wash
ISS Catering Excellence . ISS Catering Excellence . ISS Catering
METHOD STEP ONE: Preheat oven to 180°C/160°C fan-forced. STEP TWO: Using an electric mixer with a paddle, beat eggs, egg yolks and caster sugar together on medium high until pale and thick. STEP THREE: Add vanilla essence, orange rind, sifted plain flour, salt and baking powder. Mix together for 1 minute until just combined, do not overwork the dough. Fold in nuts. Roll into 4 even logs (on large baking trays) lined with baking paper, ensuring space between logs on the trays. Roll well and make sure dough is solid, to stop the logs from cracking whilst cooking. Rest for 40min to 1 hour. STEP FOUR: Brush egg wash over logs with a pastry brush and bake for 30min. Once cooked let the biscotti logs sit for 2 minutes, then slice very thin on an angle whilst still warm. If the logs are too cold, they will set hard and will be difficult to cut. Once cut, lay the biscotti individually on trays and bake for a further 5 to 8 minutes. STEP FIVE: Once cooled the biscotti is ready to eat. Enjoy with a lovely coffee, sweet wine or crumble it on some gelato! This makes quite a lot so share it with your family and friends.