Biscotti is perfect to dunk into a good strong coffee. My kids like to dunk it into a glass of milk and in fact they insist on having a glass of milk everytime they get biscotti. Biscotti is for dunking as far as they are concerned and I think they are right.
It is also a good back up dessert. We had friends for dinner recently and I stuffed up dessert but thankfully I had biscotti in the pantry so I served a big scoop of ice-cream with a handful of fresh raspberries and biscotti. Delicious! The kids were quite happy to dunk their biscotti into ice-cream.
You can add whatever nuts you like or chocolate chips. This recipe is a Bill Granger and I love the pistachios scattered throughout the dark chocolate. The colour is very pretty and so tasty. Dried cranberries and white choc chips are festive for Christmas.
It will last for a good month stored in an airtight container and is a good edible gift at Christmas or anytime. Wrap half a dozen slices in a cellophane bag and tie with a ribbon. Who wouldn’t be happy to get that!
chocolate and pistachio biscotti
(from Bill Grangers book ‘Feed Me Now’ – a very demanding title which would not be tolerated around my table)
160g caster sugar
150g plain flour
60g good quality cocoa powder
80g pistachio nuts
Preheat oven to 180 degrees C. Line a baking tray.
In a mixmaster beat together the eggs and sugar for a few minutes, until thick and pale. Sift over the flour and cocoa powder and stir through with a wooden spoon. Add the nuts and mix well using a clean hand.
Form the dough into two flattish logs and bake for 20 minutes or until firm. Leave to cool on a wire rack.
Lower the oven to 120 degrees C. Using a serrated bread knife, cut the logs into slices about 7mm thick. Spread the slices out on the baking tray in a single layer and bake for about 20 minutes, turning over halfway.
Cool on a wire rack and store in an airtight container.