Did you know that a team of professional scientists have actually conducted experiments to discover which biscuit is the best biscuit to dunk in a cup of tea? Yes, really! The result? Good old Rich Tea apparently. Not my personal go-to biscuit but then I’m not much of a dunker. However, when it comes to the Italian’s favourite biscotto (the Italian word for biscuit) biscotti beats Rich Tea’s ass like Rocky Balboa vs Julian Simmons. Often crammed full of little gem like clusters of dried cranberries, crunchy roasted almonds or delicious chunks of nougat. I baked mine strewn with flashes of bright green pistachio, rich dark chocolate chips and a hint of vanilla. Behold a biscuit made for dunking! The Italian’s always get it so right. Enjoy with hot, velvety coffee, sweet dessert wine or even a glass of cold, creamy milk would entirely compliment these wonderful little biscuits. If you haven’t tried biscotti yet, it is honestly one of the simplest things in the world to make and after you’ve made it, you’re thoughts will be consumed with the endless possibilities of ‘what can I make it with next…?’. Enjoy!
90g plain flour (if you want to make chocolate like I did replace 2tbsp with cocoa powder)
1tsp baking powder
35g shelled pistachios (leave whole)
1 egg yolk
1/2 tsp vanilla paste
25g dark chocolate chips
dash of milk
Heat oven to 160 degrees and spray a baking sheet with cooking spray. Put all the dry ingredients into a baking bowl and mix together. Add the egg yolk and mix to form a dough. I found the mixture a little dry so if this is the case do like I did and add a little milk until it comes together (be careful not to make the dough wet though). Shape into a log (about 6inches approx), place on the baking sheet and bake for 25-30 minutes. Remove from the oven and cut into slices then place back in the oven for a further 10-15 minutes to crisp up.
Serving suggestions as above, enjoy!