biscotti – My Whisk and I

This is a small batch of rusks and yields about 24 pieces.

250g butter, room temperature
250ml caster sugar
4 eggs
10ml instant coffee dissolved in 30ml hot water
10ml vanilla
10ml baking powder
250ml flour

Preheat your oven to 170℃ and line a 23cm loaf tin with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat together at high speed until creamy – scrape the mixture down once or twice in between mixing.
Add the eggs one at a time, waiting for it to be incorporated into the mixture before adding the next one.
Add the dissolved coffee and vanilla.
Add the baking powder and flour to a bowl and mix through.
Turn the mixer to a low speed and add two tablespoons of flour at a time, until you have no flour left.
Spoon the batter in to the prepared loaf tin and bake for one hour.
Cool the cake on a wire rack.

Slice the cake into rusk sizes: I like 2cm x 3cm.
Preheat your oven to 150℃ and line a baking sheet with baking paper.
Space the rusks evenly apart and place in the oven for 15 minutes. Flip the rusks over and bake for another 15 minutes.
Remove from the oven and cool completely.
Store the rusks in a glass container.

Yields about 60 rusks.

250g butter, room temperature, cubed
300g sugar
6 eggs
4-5 lemons, 80ml of finely grated zest
4 x 250ml self-raising flour
5ml salt
80ml poppyseeds
500ml cultured buttermilk

Preheat your oven to 180℃ and line two 23cm loaf tins with baking paper.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until creamy.
Add the eggs one at a time and beat well to incorporate. Scrape the mixture down once or twice.
Add the lemon zest and mix through.
Now add the flour, salt and poppyseeds to another mixing bowl and stir through.
Alternatively add a few spoonfuls of flour and buttermilk, starting and ending with the flour mixture.
Mix on high speed for one minute.
Spoon the mixture into the loaf tins and bake for one hour.
Remove from the baking tins and cool on a cooling rack.
Cut the loaf into slices about 2 cm thick and then cut each slice into three pieces.
Space the rusks evenly on a baking sheet and dry in the oven at 100℃ for 3-4 hours.
Cool completely and store in a glass container.

Tag: biscotti

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