I digress. While I was distracted by the sad news, I was cleaning out the fridge. It bugged me that after last week's chocolate-seizing incident, I hadn't yet figured out what to do with the chocolate. I haste waste.
I'm not sure why I stuck coconut on it. Seemed like the right thing to do at the time. Anyway, after a quick google, I decided upon biscotti. Chris is HUGE coffee fan, and I love my weekend lattes (providing I don't drink them too late in the day). Biscotti is the perfect accompaniment. But could I make an acceptable version?
Here is what I used:
- 2 cups plain flour
- 1 cup sugar
- 1 teaspoon baking powder
- A handful of chopped toasted pistachios
- Seized chocolate (clearly you could use regular chocolate here. The quantities are up to you!)
- 4 tablespoons margarine
- 3 eggs, beaten
- 1 teaspoon vanilla
It's surprisingly simple. Heat up your oven to 180°C.
First, mix the flour, sugar, and baking powder together. Chop in the margarine using pastry shears or two knives (kind of scissor them through the dry ingredients).
Next, mix in the nuts and chocolate. You could use whatever nuts you like - I just happened to have (and like!) pistachios.
Then, pour in all but a spoonful of the egg. Just keep mixing until it all sticks together. At first, it will seem to dry and impossible, but gradually it will become a very sticky, soft dough. Feel free to use your hands to help it along.
Divide the dough into four pieces. Cover a clean surface with flour. Roll each quarter into a log, about 5cm thick.
Then place the logs on a tray covered in baking paper. Leave more room than I did - they spread out! After they are on the tray, brush them with the left-over egg.
Put them in the oven for about 25 minutes. They won't be particularly hard yet. Leave them on the tray to cool for 10 or 15 minutes, and then cut them into centimetre thick slices on a 45° angle. They will crumble a bit. Sadly, this may mean that you have to eat the crumbled bits while the rest of it cooks for the second time.
Put the slices back on the tray, and put the whole lot back into the oven for another 15 minutes.
When you remove them from the oven, let them cool completely before taking them off the tray. They will now be fairly hard and dry. Store them somewhere airtight and dry.