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This spring, I was supposed to go to Venice, but because of unfortunate circumstances, my mum and I were forced to cancel our trip. Which was sad, cause I didn’t get to have any biscotti. I’ve mentioned several times before how much I love Italy, but it really can’t be re-iterated enough. If I were to describe my opinion of Italian cooking and baking in a single word it would be ‘elegance’. Cause even something as simple as biscotti, a double-baked, basic biscuit from Italy, is somehow made elegant.
Maybe it’s just me and my sincere love of all (edible) things Italian – but where the rest of Europe, the States, and most of the world, for that matter, just make blobs when we make cookies, the Italians make an oblong-shaped piece of crispy deliciousness. In these sugar-free white chocolate and pecan biscotti I’ve upped the elegance with the filling – and almost managed to transport my imaginary self back to Italy while enjoying them.
120 grams or 4.3 oz. of pecan nuts
55 grams or 1.9 oz. of sugar-free white chocolate
140 grams or 5 oz. of butter (softened to room temperature)
100 grams or 3.5 oz. of Tagatesse
2 teaspoons of vanilla essence
2 tablespoons of cold water
400 grams or 14.1 oz. of wheat flour
50 grams or 1.8 oz. of FiberFin
1.5 teaspoons of baking powder
In the oven: 160° Celsius/310° Fahrenheit/Gas mark 2-3
Mix the pecans and white chocolate and chop to a coarse-medium consistency. Place in a bowl and set aside.
Beat the butter and Tagatesse to a thick, airy consistency (about 2 minutes at high speed in your kitchen machine). Add in the eggs, vanilla essence and water and mix again. This mixture will look really lumpy and unappetizing, but the dry ingredients will sort that out.
≈ If you’ve got a slow oven, preheat it to 160° Celsius/310° Fahrenheit/Gas mark 2-3 now ≈
Mix the wheat flour, FiberFin and baking powder together, using a whisk to get any lumps out. While the machine is running at slow speed, add in the dry ingredients to the liquid ones.
Leave the biscotti dough to combine for approximately 2-3 minutes. This is necessary in order for the gluten to develop, which you need when you’re going to shape the biscotti sausages.
≈ If you’ve got a fast oven, preheat it to 160° Celsius/310° Fahrenheit/Gas mark 2-3 now ≈
Add in the white chocolate and pecans last, then remove the dough from the kitchen machine.
Split the biscotti dough in half and shape two sausages approximately 30 cm/12” long. Place these next to each other on a baking tray lined with baking paper, and then flatten them by pushing them down.
Place the flattened biscotti sausages in the oven and bake for approximately 30 minutes. Once the biscotti have browned slightly, take them out of the oven and leave to cool for 5 minutes. Turn your oven down to 150° Celsius/300° Fahrenheit/Gas mark 2 now.
Now, grip the one biscotti sausage firmly with both hands and lift it gently, but quickly, onto a chopping board. Use a sharp knife to cut diagonal slices out of the biscotti sausage. This is the thickness the finished biscotti will have post-baking. Repeat with the other sausage.
Place the white chocolate and pecan biscotti back on the baking tray, with the filling facing up. Place the tray back in the oven and bake for another 30 minutes. Then, turn the heat up to 170° Celsius/325° Fahrenheit/Gas mark 3 and bake for another 7 minutes.
Remove the white chocolate and pecan biscotti from the oven and transfer to a baking grill. Allow to cool, and then enjoy with coffee – or Prosecco 🙂