With the colder weather well and truly upon us, the need for warming beverages is a priority. Naturally, a little something sweet to accompany doesn't go astray. For this purpose I like to make biscotti - those lovely twice cooked Italian cookies.
In the version I've made, I've teamed roasted pistachio with honey.
150 grams raw caster sugar
50 grams honey
250 grams plain flour
1 teaspoon baking powder
100 grams chopped pistachio
Beat the sugar, egg and honey in the bowl of an electric mixer until thick and creamy.
Sift the plain flour with the baking powder and sprinkle over the creamed mixture - beat at the lowest speed until almost amalgamated. Scatter the pistachios and beat very slowly until just combined. The mixture should be soft but not too sticky - if too sticky, just add a little extra flour.
Tip the mixture onto a floured board and divide into two - shape each half into a flat sausage shape, about a finger width in height. Carefully place on oven trays and bake in a pre-heated 170°C/320°F oven lightly browned - around 30-40 minutes. You don't want to cook it too much at this stage as the biscotti are twice-baked.
Let it cool before you continue.
Cut the logs using a serrated knife into even slices - I usually get about 30 from each but this naturally naturally depends on how thick or thin you make your slices.
Place these slices, cut side down onto a baking tray and return to the oven - cook for about 10 minutes or so on each side until they have dried out. You don't want the biscotti to colour.
Cool the biscotti on wire racks. Store in a resealable container.