A work colleague once asked me if I order in restaurants the same way that I order coffee. I thought his comment was pretty funny, especially since the weekend before my husband had said I was a waiter’s worst nightmare.
“What do you mean?” I asked my husband.
“Well, you like to change everything in the dish. You want to order the steamed fish but have them fry it instead, and have the sauce on the side instead of pouring it over the fish – and if it comes with potatoes, you want rice instead!” He said.
Surely he was exaggerating!
But I did have to concede to my work colleague that being finicky with my coffee never earned me any brownie points with the baristas. One day I’m having a cappuccino with one sugar then the next I’m having it with one and a half sugars. Then I learned that you get more milk with a latte so I switched to that (with one sugar). Then I went off coffee and started having chai lattes – then soy chai lattes, then I missed my coffees and got back on to the lattes – but I wanted a weak latte, one and a half sugars and chocolate sprinkles on top…. oh and extra creamy.
And then I switched to tea – but that’s a whole different story altogether!
The one thing that remains constant though, is my love for a great biscotti. Regardless of what drink I’m having, a perfectly made biscotti always goes well. I simply love biscotti as it makes the perfect snack with tea (or coffee), especially since you can store it and bring it out when you have unexpected visitors. This recipe keeps for up to a week in an airtight container.
I’m especially partial to this Chocolate and Almond Biscotti recipe.
When making this remember the dough is quite soft – so I used some cling wrap to shape the dough and then chilled it in the refrigerator which made handling much easier.
You’ll also want to make sure to have a sharp serrated knife so that when you cut the biscotti. Remember, aim to cut the biscotti in one go – avoid a back and forth motion so you don’t shatter the loaf.
Chocolate and Almond Biscotti
- 140 grams flour
- 25 grams Lindt Dutch processed cocoa powder
- 1 1/2 teaspoon baking powder
- 1 egg
- 1 egg yolk
- 1/4 teaspoon salt
- 100 grams sugar
- 60 grams butter
- 50 grams Lindt Excellence 70% Chocolate, cut into pieces
- 60 grams almond slivers
- In a bowl mix together the flour, cocoa powder and baking powder. Set aside.
- In another bowl, using a hand held whisk, beat the egg, egg yolk, salt and sugar. Melt the butter and allow to cool slightly. In a bowl, melt the chocolate in the microwave for around 30 seconds (this will depend on the strength of your microwave)
- Add the butter and chocolate to the egg mixture and then add the flour mixture. Fold the mixture until smooth.
- Add the almond slivers evenly throughout the batter. The dough should be quite soft.
- Line a baking sheet with some cling wrap and place the dough onto the cling wrap and shape into a loaf, around 6 cm wide. Use the cling wrap to shape the loaf. Smooth and even the sides and cover with the cling wrap. Place the baking sheet with the biscotti load in the refrigerator and allow to chill for around 2 hours.
- Once chilled, remove the cling wrap and place the loaf in the center of a baking sheet. Pre-heat the oven to 175c (fan forced)
- Bake the biscotti for around 30 minutes until the loaf has spread and risen. The loaf should feel firm when pressed.
- Cool the load on the pan on a wire rack. When cooled, use a sharp serrated knife to slice the baked loaf, around 1 cm thick.
- Return the slices to the baking sheet and bake for 10 minutes. Then turn the slices over and bake for another 8 minutes. Cool the biscotti completely.