It’s been a bit quiet round here this month hasn’t it? During November and early December I seemed to pick up every cough and cold going round and started to feel a bit run down. Just working and keeping up with the basics at home was enough so as a result I didn’t have much to blog about. I’m pleased to say I’ve been feeling a lot better these last couple of weeks but have been busy getting ready for Christmas.
Last weekend I made the most of a snowy day and baked some biscotti (recipe at the end of the post) for gifts. This is a recipe adapted from a Bill Granger recipe for pistachio and chocolate biscotti (also delicious). I’ve baked biscotti a few times with this recipe, the only thing I would change next time would be to add more almonds.
I also decorate the chutney I made back in October for gifts, using this recipe I shared with you last year.
Chocolate and almond biscotti
Makes 20-30 biscuits
160g caster sugar
2 medium eggs
150g plain flour
60g good quality cocoa powder
80g almonds (next time I will increase this though as biscotti should be packed with nuts)
- Preheat the oven to 180C/gas 4. Line a large baking tray with baking paper.
- Using electric beaters, beat the eggs and sugar together until thick, pale and the mixture has increased in volume.
- Sift in the flour and cocoa. Stir with a wood spoon to combine.
- Add the almonds and mix until well combined.
- Divide the mixture in half and shape in to 2 logs, about 15cm long on the baking tray. Flatten them slightly so they are approximately 2cm thick.
- Bake for 20 minutes or until firm. Remove from the oven and allow to cool.
- Turn the oven down to 120C/gas 1/2.
- Cut the cool logs into slices approximately 1cm thick (I like to cut my logs on the diagonal). Spread the slices out in a single layer on baking trays and bake for 10 minutes. Turn the biscuits over and cook for a further 10 minutes.
- Allow to cool completely. Store in an airtight container for up to a month (I doubt they’ll last that long though).