How To Bake Biscotti Like A Boss | HuffPost Life

How To Bake Biscotti Like A Boss

Natasha Hinde— The Huffington Post UK

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Another week has come again, bringing with it plenty of baking-related drama on the second episode of the Great British Bake Off.

This week, contestants were asked to create the ultimate Italian sweet treat - biscotti. But for Scottish grandmother Marie Campbell, her non-uniform biscotti didn't quite cut the mustard.

Campbell, who was last week's star baker, was sent home after presenting a disappointing box of biscuits and failing to complete the technical challenge.

Judges branded her 'Russian Box' as "clumsy" and "muddled up". And the fact she forgot to turn her oven on really took the, ahem, biscuit.

For those of you who can remember to turn your oven on, here's how to make your own show-stopping biscotti.

How to make your own biscotti

You will need:

1 egg

75g unrefined caster sugar

Zest of 1 orange

120g plain gluten free flour

1/2 tsp baking powder

75g blanched almonds

60g dried cranberries

SEE ALSO:
Great British Bake Off 2015: How To Make Madeira Cake And Black Forest Gateau
‘Great British Bake Off' 2015 Scores Huge Ratings For First Episode

Now you've mastered the art of simple biscotti, give this cranberry, white chocolate and pecan biscotti recipe a go...

You will need:

125g plain flour

75g caster sugar

½ tsp baking powder

Zest of 1 orange

Zest of 1 lemon

50g dried cranberries

40g pecan nuts, roughly chopped

50g white chocolate chips

1 medium egg

1 tbsp milk

9 Muffins, Scones, and Biscuits for Anytime Snacking

Vanilla Fig Scones(01 of09)

Get the recipe on Food52.
These are rich without being heavy, crunchy, and with a delicate bite. The moist mission figs provide a nice contrast. Be sure to use cold ingredients when you make the dough -- it'll make a big difference. I had one of these for breakfast and froze the rest to enjoy another time! - Carolyn Z
Photo: James Ransom

Pear Ginger Walnut Muffins(02 of09)

Get the recipe on Food52.
The pear and ginger combo is wonderful and the use of fresh and ground ginger results in a well developed flavor. The pear sauce retains lots of pear chunks that are a great treat in the muffins. I used fresh (non-frozen) ginger and loved the 2 tablespoons ginger in the sauce, but feel free to adjust to your preferences. - biffbourgeois
Photo: William Brinson

Shirley Corriher's Touch-of-Grace Biscuits(03 of09)

Get the recipe on Food52.
A genius technique for guarding against dry biscuits. Food scientist and baking expert Shirley Corriher says the dough "should be a wet mess" -- a moist dough steams up into fluffy biscuits in a hot oven, and a low-protein self-rising flour like White Lily will make them extra tender, if you can get it. - Genius Recipes
Photo: James Ransom

Walnut Sage Scones with Brown Butter Maple Glaze(04 of09)

Get the recipe on Food52.
This scone combines all our favorite flavors -- walnuts, sage, maple, brown butter -- in a convenient package. We'll be doubling this recipe all winter. - Amanda and Merrill
Photo: James Ransom

Double Corn, Quinoa & Cheddar Muffins(05 of09)

Get the recipe on Food52.
The combination of cornmeal and quinoa flour give these muffins a wonderful texture; the fact that they're gluten-free is a bonus. We love the cheese and scallion ratio -- and the fact that these can be enjoyed any time of the year (when fresh corn's not in season, you can skip it, or consider other mix-ins, like roasted winter squash). - Amanda and Merrill
Photo: James Ransom

What I Do For Love Bran Muffins(06 of09)

Get the recipe on Food52.
Light, airy, and chock full of wheat germ, All-Bran and other oldy and goody all-stars of the 80s health food movement, these muffins are a yummy and virtuous snack. - Amanda and Merrill
Photo: Yossy Arefi

Butternut Sage Scones(07 of09)

Get the recipe on Food52.
We've been lucky enough to taste the Scone Lady's goods firsthand, so we knew we had to try making them ourselves. Lo and behold, with mrslarkin's recipe, they come out just as delicious as the real thing -- incredibly moist, perfumed with sage and squash, and as sweet as you want them to be, depending on if you opt for the cinnamon drizzle. - Amanda and Merrill
Photo: Sarah Shatz

Lemon Poppy Seed Muffins(08 of09)

Get the recipe on Food52.
These muffins are extra-lemony: not only is the glaze made with both lemon juice and zest, but the batter also contains lemon zest. And the poppy seeds aren’t exactly shy. They congregate throughout the rich, buttery muffins like so many hundreds and thousands, providing each mouthful with a delicate crunch. We used a pastry brush to apply a generous amount of syrup to the muffins a few minutes after they came out of the oven. - Amanda and Merrill
Photo: Sarah Shatz

Cheese Biscuits(09 of09)

Get the recipe on Food52.
Impossibly tender and almost melting within, the subtle bite of cheddar woven throughout these cheese biscuits is divine. The other week, Amanda and I went to visit Adam Baumgart in his pastry kitchen in the basement of Bluebird, and he taught us how to make them, sharing his tips and tricks along the way. This is Adam’s recipe for his heavenly biscuits. - Merrill Stubbs
Photo: Sarah Shatz

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