Sunday, July 1, 2012

Chloe Bakes: Almond & Rose Petal Biscotti

Whoops apologies for the tardiness! Do you know what perhaps Sunday is a better day to share my weekly recipe? Better for me at least.

I whipped up these delicious and delicately flavoured almond and rose petal biscotti using this recipe as a starting point. I substituted the sugar for my rose sugar and also added in the rose petals themselves. I found I needed a touch more flour to make the dough the right consistency but just listen to your heart. You could also substitute the almonds and rose petals for other delicious flavours like pistachio and orange, chocolate and hazelnut or cinnamon and raisin.

Ingredients:
2    eggs
2    egg whites
1  tsp  vanilla extract
1  cup  rose petal infused sugar
1 cup dried rose petals
2  cup  all-purpose flour (I found my dough a little too runny so I added another half cup of flour)
1  tsp  baking powder
1/4  tsp  salt
3/4  cups  toasted almonds
Preheat the oven to 160c and line a baking tray with greaseproof paper. In the large bowl of an electric mixer beat together the eggs, egg whites, and vanilla. Add the rose sugar, flour, baking powder, and salt; beat until a dough forms then stir in the nuts and rose petals. Turn the sticky dough onto a lightly floured board. With clean floured hands and with the aid of a spatula, knead the dough several times. Divide the dough in half and form the dough into two flattish logs, about 15 inches long and 2 inches wide. Place the logs on the baking sheet three inches apart. Bake for 40 minutes then remove from the oven and cool for 10 minutes. Reduce the heat to 130c. On a chopping board, cut the logs diagonally into 3/4 inch-thick slices. Arrange the slices on the baking sheet and bake for 10 to 12 minutes. Turn and bake for another 10 to 12 minutes. Turn the heat off, and leave the biscotti to crisp in the oven for 15 minutes. Remove from oven and cool completely.





I used my home made rose petal infused sugar (which I also use in my almond & rose petal shortbread recipe). Making the rose sugar is easy! I buy the dried rose petals from Neals Yard then combine a few spoonfuls of rose petals with a couple of cups of sugar in a Kilner Jar and leave it for a few weeks to let the flavours and fragrance develop. This time I also added the rose petals themselves and they look beautiful speckled throughout the biscotti. It must be the summer air but I'm obsessed with edible flowers at the moment! I'm hoping to incorporate them into a few recipes for Chloe Bakes Cakes over the next few weeks so watch this space!



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