October 22, 2013

Muscovado Biscotti

I have found this specific recipe on muscovado biscotti at Dansukker, and I have made no changes at all to this recipe. Another time I could easily imaging, that I would like to add some almonds pieces into the dough. The dark Muscovado sugar gives a wonderful brownish colour to the dough and an excellent taste to the final biscotti. It is not the last time, that I will be making these biscotti.

Muscovado Biscotti: - 40 pieces
  • 100 g butter - room temperature
  • 75 g dark Muscovado sugar
  • 125 g milk
  • 265 g (cake) wheat flour
  • 1 teaspoon baking powder   
  • 1 egg for glazing
  • sugar for glazing
  1. Mix butter and Muscovado sugar. I used a hand blender for this purpose.
  2. Afterwards add into the milk, flour and baking powder. Knead the dough together, until it was a homogeneous look.
  3. Place the dough in the refrigerator for minimum 30 minutes or longer.
  4. Heat up the (conventional) oven to 200'C.
  5. Divide the dough into 4 larger chunks, which is rolled into sticks.
  6. Place these dough sticks on a baking tray covered with baking paper.
  7. Glaze the dough sticks with beaten egg followed by sugar.
  8. Place the dough sticks in the middle of the oven at 200'C for 15 minutes.
  9. Remove the dough stick after 15 minutes baking, cut the stick  into sloping cuts.
  10. Lower the temperature in the oven to 150'C, and bake the dough cuts in the middle of the oven at 150'C for another 15 minutes.
  11. Lower the temperature in the oven to 75'C. Keep the oven door slightly open.
  12. Bake the biscotti at 75'C for another 3-4 hours.
  13. Let the biscotti cold down, before they are stored in an airtight container.

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