It’s the end of January at last. A month where we make lots of resolutions and then, well, put them off. It’s been a snowy month so far, an icy blast from the north has turned my face all ruddy after a walk around the woods.
It’s been a while since I made biscotti, so today’s a good day for it. This recipe will make a good amount which can be stored in jars or tins. Dip in your coffee or eat with cheese and port.
I got this from Bertolli:
400g plain flour, plus extra for dusting – I used half white, half wholemeal
1 tsp baking powder
1 tsp salt
150g olive spread
50g walnut pieces, roughly chopped
75g dried figs, roughly chopped
2 medium eggs, beaten
Freshly ground black pepper
Rub the spread in to the bowl of flour, baking powder and salt.
Then add the chopped walnuts and figs.
Beaten eggs and milk thereafter and make in to a soft dough.
Turn it out on to a baking tray covered in grease-proof paper in to a flat sausage shape.
Bake in the oven at 180C for half an hour
Take out and allow to cool for 10 minutes
Then cut in to thin slices and place them back in the oven at 150C for around 15 minutes.
Cool, store and eat.