I was reminded of our Brissie friend’s excellent home-made biscotti, and how whenever we are together, she says: Tina, you really should make some yourself. So I am, and I’m sharing them with you, ladies!
Such simple ingredients, and the nice thing about it is you can store it half-baked in the freezer for ages. I’ve made a vaguely middle eastern variety with rose-water and pistachios, but you can substitute with chopped dates, almonds, grated orange or lemon zest and hazelnuts – whatever you are feeling like on the day. They are only thin and light, so yes, a sweet, but not such a BIG indulgent one! Also perfect with a cup of tea… especially with the colds you’ve both had. I hope you are past the worst of it. I am thinking of you, my sweet girls. Wrap up tight against the Melbourne cold and bake! Here is how you make these biscotti babies:
Ingredients:
3 eggs at room temperature, beaten with a fork
3/4 cup sugar
1 teaspoon rose-water (optional)
1 teaspoon baking powder
2 cups plain flour
1 cup to make up shelled and unsalted pistachios, dates, preserved ginger, hazelnuts, or whatever you might have at hand in the way of dried fruit and nuts.
Directions:
Pre heat oven to 160 degrees celsius.
In a bowl, mix flour well with baking powder, stirring through with a fork.
Add sugar and pistachios or other nuts/dates/dried cherries, etc that you are using (1 cup in total) and mix well.
Add beaten eggs and rosewater and knead with your fingers into a soft dough.
Sprinkle some flour onto a clean surface and shape your dough into a long loaf, slightly flattening the top.
Line a biscuit baking tray with grease proof paper and place the loaf onto the tray.
Bake for half an hour, and then remove the loaf from the oven, place on a wire rack and cool completely.
Now slice the loaf with a serrated bread knife into 1 to 2 cm thick slices.
At this point, you can put some slices in a ziplock bag and freeze for later if you like.
Put the slices back onto the tray and bake for another 15 to 20 minutes until pale gold in colour, and crisp.
Store in an airtight jar….. or a biscuit tin!
