Fragrant Yuzu Biscotti
Homemade Yuzu Biscotti – Aromatic and Crispy Delight
Whip up these delightful, crispy biscotti, perfect as a tea-time treat! Experience the wonderful aroma and satisfying crunch.
Ingredients- 180g cake flour
- 50g grapeseed oil
- 30g sugar (a mix of white and brown sugar is fine)
- 1 large egg
- 50g candied yuzu peel pieces
- 10g baking powder
Cooking Instructions
Step 1
In a mixing bowl, crack one large egg and beat it thoroughly with a fork or whisk until well combined. Once the egg is beaten, add the sugar and stir until it’s dissolved into the egg mixture. Mixing the sugar well will contribute to a better texture in the final biscotti.
Step 2
The color of your dough might vary depending on the type of sugar you use (e.g., using brown sugar will result in a darker hue). Once the sugar is well incorporated, add the pieces of candied yuzu peel. These pieces will infuse your biscotti with a lovely, subtle yuzu fragrance.
Step 3
In a separate bowl, sift together the cake flour and baking powder. Add the sifted dry ingredients to the wet ingredients. Using a spatula, gently ‘cut’ or fold the ingredients together until just combined. Be careful not to overmix, as this can develop gluten and make the biscotti tough. Mix only until no dry flour streaks remain.
Step 4
Shape the dough into long logs on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 13 minutes for the first bake. This initial baking helps the logs set and firm up.
Step 5
Remove the baked logs from the oven and let them cool slightly until they are warm to the touch but not hot. Once cooled enough to handle, slice them into approximately 1cm (about 0.4 inch) thick pieces. Arrange the slices cut-side down on the baking sheet. Return to the oven, reducing the temperature to 170°C (340°F), and bake for an additional 15-20 minutes, flipping them halfway through, until golden brown and crisp. Allow to cool completely on a wire rack before storing in an airtight container for maximum crispness.
