It’s been a long time since I’ve posted anything lovely and delicious. It’s been a very long, slow, and mostly, workless summer. The latter is the reason why I’ve been scrimping and not producing anything delectable. However, being well stocked in the pantry as I am, I realized that most of the recipes I wanted to try and make over summer were very do-able. I had everything necessary to make them all along!
It’s sort of like that moment in Wizard of Oz when Dorothy realizes she’s had the means to go home all along, but she was never told– which is not only unfair, but sneaky, and a little cruel.
The reason for this lovely number is a desire to turn British, in a way. I’ve no desire to move to London, start saying “Bloody Hell” (that’s the only slang that comes to mind at the moment, sorry), etc. but I’m every eager to start drinking afternoon tea. According to my research (google and wiki), the three points in the day when drinking tea is acceptable is 11am, 2:30pm, and 4pm. Otherwise, you’re just pushing you’re luck.
But I’m in America, and I’ll be taking my tea at noon, or 1:30. And if I’m feeling very risky, perhaps even 8pm!
This is my first batch of biscotti, and one of many recipes that go well with tea, or are classics to be expected at a tea party.
As it was my first attempt they were a great experience. And while I had a few doubts and tried out a lot of different things, I was glad they came out wonderfully.
Makes 12 Biscotti (for me)
Slightly adapted from Buttermilk Party Cake
- 2 1/2 cups plain flour
- 1 tsp baking powder
- pinch of salt
- 1/3 cup sugar
- 4 tbsp honey
- 3 eggs
- 1/2 cup chopped pistachios
- zest and juice of 1 lemon
- seeds from 10 cardamom pods
- 1 egg (for egg wash), optional
- raw sugar, approx 1/4 cup, optional
*1 tbsp milk (I used coconut) if too dry
- 1 cup chocolate chips, I used semi-sweet
- 1/4 cup heavy cream
Mix your dry ingredients with the sugar and honey. Beat the eggs and add them into the dry mix a little at a time, until a wet dough forms. Then mix in the pistachios, lemon juice and zest, and cardamom seeds. If you’re dough isn’t wet enough, go ahead and add in the tbsp of milk. Mix, and with hands coerce into a log.
Turn the dough out onto a very well floured surface, and roll it into a log shape. It’s ok if it won’t stay perfectly cylindrical—the log will flatten out a little.
Bake on a baking sheet lined with parchment at 300 degree for 30 minutes, then remove from the oven and let cool for about 10 minutes. Cut the cooled log on the diagonal, in about 3/4 inch slices. Arrange the slices back on the baking tray, adding egg wash if desired (I also added on some sprinkled raw sugar just for fun), and bake for 10 minutes. Flip the biscotti over and bake for a further 10 minutes.
Dip into chocolate ganache if desired.
For the Ganache: in a microwave safe bowl add the chips and cream and heat on high for 1 minute. Stir, and continue to heat through in 20 second bursts till melted through. If it starts to thicken, pop into the microwave. This isn’t a traditional ganache recipe, but it’s close enough; I wasn’t patient enough to do the double boiler thing this time around.