So, last week was my first “practical” class, we learnt all about precision cuts. Julienne, Chiffonade etc etc. I got a minor cut on my thumb attempting to “turn” a potato, other than that the class was great and I think I did ok.
So here is my first recipe, it’s one I make each week and though simple the result is lovely. Great if you’re a coffee fiend that loves chocolate. Oh, allow yourself two days to get the best result, that is first bake day one and second bake day two. I find that allowing the biscotti to really dry out overnight gives the best result and is way easier to cut too.
Double Chocolate & Pistachio Biscotti
1 cup (220g) caster sugar
150g plain flour
1/3 cup (50g) self-raising flour
1/3 cup (50g) good quality cocoa powder (I use Van Hputen)
200g dark chocolate chips/chunks (feel free to use cadbury dark chocolate buttony things)
Preheat oven to moderate.
Whisk sugar and eggs til thick and creamy. Stir in flours, cocoa, chocolate and pistachio’s; mix to sticky dough. Divide dough into two portions. Using floured hands roll each portion into a 20cm log, place on greased oven tray.
Bake in moderate oven about 35mins; cool on tray overnight. Using a very sharp knife, cut logs into 1cm or thickish/thinish as you wish slices. Place slices on oven trays. Bake in moderately slow oven about 25mins or until dry and crisp, turning over halfway through baking; cool on trays.
Eat with an espresso. Yum!