This morning I’ve been putting together my Christmas gift boxes and have been cutting up paper and ribbons galore. So I reckon I deserve a bit of a break, a cup of coffee and a piece of Speculoos Biscotti … oooh yum!
@doriegreenspan asked how I’d done it and whether I’d crushed up the Speculoos and added it to biscotti dough … that’s not how I did it but doesn’t that sounds brilliant? Biscotti with chunks of Speculoos, I might have to try that!
All I did was use the last bits of cookie dough from the speculoos. You know what I’m talking about, those last little scraps that are hardly worth rolling out? I used the method you use for the baking bit of making biscotti. I took the speculoos dough and rolled it into a sausage shape about 1/2 an inch high and an 1.5inch wide and then flattened it a bit with my fingers. Then into the oven until it was just firm to touch. Then I took it out, let it cool a bit, cut it into biscotti shapes and then put all the pieces back in the oven (standing upright), to crisp up. Done! I guess I only really did this because I was making some chocolate orange biscotti at the same time but I’ll be doing it this way again. Certainly makes your speculoos more dunkable!
So, I guess I’d better get back to making my Christmas Gift Boxes.
Coming Up next time on French Friday are ‘Spicy Cocktail Nuts’, ready to go with New Years Cocktails! French Fridays with Dorie is a collection of people cooking along to Dorie Greenspan’s latest book. Feel like joining in, or making Speculoos for yourself, then check out Around My French Table: More Than 300 Recipes from My Home to Yours. As requested by Dorie recipes for this group are not republished online.