- 150g organic whole blanched almonds
- 250g organic '00' flour
- 1 teaspoon baking powder
- 150g caster sugar
- 25g stem ginger, finely chopped
- 25g dried pear, finely chopped
- 2 large free range eggs, lightly beaten
- Icing sugar for dusting
- 150g dark chocolate (optional)
Stem ginger & Pear biscotti
Melanie Neil
5th October 2020
Stem ginger & Pear biscotti
22 min
A softer style biscotti to be enjoyed with either an espresso or Vin Santo dessert wine.
Makes around 30 biscotti.
Ingredients
Method
Bring a pan of water to the boil and add the almonds. Boil for 30 seconds, then drain. Peel off the almond skins and set aside.
Preheat the oven to 180C/160C fan, Gas Mark 4 and line one or two baking trays with baking parchment.
Mix the flour, baking powder and sugar in a bowl. Add the almonds, ginger, pear, and eggs. Stir to form a thick but soft dough. Dust icing sugar over a clean surface, divide the mixture into three portions and roll each one into a sausage shape.
Place the rolls on the lined tray and flatten lightly. Bake for 20mins until golden brown.
Remove from the oven and carefully cut each roll on an angle into 1cm wide strips. Spread the strips in a single layer on the baking tray and return to the oven for 2-3mins. Remove and leave too cool.
ADDITION OF DARK CHOCOLATE
When the biscotti have cooled, temper 150g of dark chocolate. Dip the biscotti to half coat them, and leave to set on baking parchment.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
