Buckwheat Biscotti Recipe
Category: Sweets | Servings: 11 Biscotti
When it comes to indulging in a treat that is both comforting and uniquely flavorful, buckwheat biscotti take the spotlight. These deliciously crispy biscuits are infused with the natural earthiness of buckwheat flour and paired with sweet blueberry jam, creating the perfect balance of flavor. They are ideal for any occasion, whether you’re enjoying a warm cup of tea or impressing guests with a homemade dessert. Here’s how to make these irresistible biscuits!
Ingredients
| Ingredient | Quantity |
|---|---|
| Buckwheat Flour | 250g |
| All-Purpose Flour (00) | 125g |
| Unsalted Butter | 140g |
| Brown Sugar | 140g |
| Eggs | 2 |
| Blueberry Jam | 175g |
Instructions
-
Prepare the Biscotti Dough:
Start by placing the buckwheat flour and all-purpose flour into a food processor. Add the cold, cubed butter to the flour mixture. Pulse the ingredients until the mixture resembles coarse crumbs. Then, incorporate the brown sugar and eggs into the mix, continuing to pulse until everything is well combined into a dough. -
Knead the Dough:
Turn the dough out onto a clean surface and briefly knead it until it becomes smooth. This step should only take a couple of minutes. Once done, wrap the dough in plastic wrap and refrigerate it for at least 20 minutes. This rest period will help the dough firm up and make it easier to roll out. -
Roll Out the Dough:
After the dough has chilled, lightly flour your work surface. Roll out the dough to a thickness of approximately 3 millimeters using a rolling pin. Aim to shape the dough into a rectangle for uniformity. -
Cut the Biscotti Shapes:
Use a fluted round cookie cutter, about 6.5 cm in diameter, to cut out 22 full-size biscuit shapes. Next, take a smaller, 3 cm round cutter to create a hole in the center of 11 of these biscuit shapes. This will leave you with a total of 11 full biscotti and 11 with a hole in the middle. Arrange the cut-out biscuits on a baking sheet lined with parchment paper. -
Bake the Biscotti:
Place the baking sheet in a preheated oven at 180°C (350°F) and bake for about 12-15 minutes or until the biscotti turn a light golden brown. Once baked, let them cool completely on a wire rack. -
Assemble the Biscotti:
Once the biscuits are cool, it’s time to assemble them. Using a piping bag, fill the center of each solid biscuit with a generous amount of blueberry jam. If you don’t have a piping bag, you can use a teaspoon to spoon the jam onto the biscuits. -
Assemble and Press Together:
Take the biscotti with the hole in the center and gently press them onto the jam-filled biscuits, creating a sandwich. Apply a light pressure to ensure the jam spreads evenly from the center to the edges, helping it stay contained within the biscuit. -
Serve and Enjoy:
Your buckwheat biscotti are now ready to be enjoyed! The combination of the nutty buckwheat flavor and the sweet blueberry jam makes each bite an absolute treat. Whether served at a gathering or enjoyed with your morning coffee, these biscotti will certainly impress!
Tips for Success:
- Flour Variations: If you don’t have buckwheat flour on hand, you can substitute with a combination of whole wheat and all-purpose flour for a similar flavor profile.
- Jam Substitutes: While blueberry jam is the perfect filling for these biscotti, you can experiment with other fruit jams like raspberry or strawberry to match your personal preferences.
- Storage: Store the biscotti in an airtight container for up to a week, making them a great make-ahead option for busy days or holiday baking.
Now that you have this easy yet sophisticated recipe in your hands, creating your own batch of buckwheat biscotti will become a regular go-to for satisfying your sweet cravings. Enjoy these delicate yet flavorful treats with a cup of your favorite hot beverage, and relish every moment of bliss!
