It’s the weekend and I’m up again at six! Recently this has been happening quite a lot, though it gives me a little me time before the day really starts. I have a mug of masala chai in one hand and I think to reach out for the tin of biscotti that I satisfyingly filled yesterday!!! No, No, No! It’s too early?! Oh go on then only one! No one will know they’re all fast asleep hehe!!!!
This is my own recipe for biscotti and I wanted to incorporate an Indian feel to this wonderful Italian biscuit. Pistachios and coconut are very much used in Indian sweets and nuts are used in biscotti so I took the best from both and came up with these light, tasty, sugary treats. I’m enjoying one as we speak….
80g unsalted shelled pistachios chopped
200g plain flour
50g desiccated coconut
120g granulated sugar
1 level tsp baking powder
1/2 tsp vanilla extract
1/2 tsp ground cinnamon powder
3 eggs lightly beaten
1. Preheat oven to 180ºc/350ºf/gas mark 4. Throw in all ingredients into a mixing bowl or food processor apart from the eggs. Mix well. Slowly add the eggs and combine thoroughly
2. The dough will be quite soft and wet, if it is very loose and wet then add a little more flour. Line a baking tray, separate the biscotti mixture into 2 flat loaves and bake for 25 minutes
3. Take out the tray and let the loaves cool completely. Meanwhile keep the oven on. Once cooled, slice into 1.5cm thickness strips, place back on the lined baking tray on their side and bake for a further 10-15 minutes
4. On the second bake the biscotti should be hard if you want them slightly crispier bake for a little longer