Ever since I came back from Daylesford three weeks ago, I’ve been inspired to do a bit more baking and cooking in the kitchen. You see, I’ve been busy taking wedding and portrait photos that I lost touch on the very reason I picked up a camera – food. I used to make magic in the kitchen all the time. Now that I’m busy working, and the fact that I photograph food for Halalfoodhunt all the time, my kitchen skills got a bit rusty.
Thank god I still know my way around the kitchen. I scavenged my pantry and found enough things for me to make these. Here’s a quick biscotti recipe I adapted from here that’s great with coffee or some warm milk.
- 113 grams butter, softened
- 1 cup sugar
- 2 eggs
- 2 1/2 cups self rising flour
- half cup chopped macadamia nuts
- 200 grams dark chocolate
- Preheat oven to 180 degrees and lightly grease a cookie sheet or sheet pan.
- Mix the butter and sugar, until fluffy.
- Add eggs and beat well.
- Add flour to butter mixture and mix until incorporated.
- Divide the dough in half and shape each half into a 9inch by 2 inch log. The mixture will be quite sticky so wet your hands with cold water for easier handling.
- Place logs several inches apart. The logs will spread, so allow 2-3 inches between logs.
- Bake for 25-30 minutes.
- Remove from oven and cool logs for 5 minutes. Move logs to a wire rack to cool further, about 10-15 minutes.
- Slice the logs, using a serrated knife.
- Place the slices cut side down onto an ungreased cookie sheet or sheet pan.
- Bake 5 minutes, turn the slices to the other cut side and bake for 5 more minutes.
- Cool on a wire rack then store in an airtight container.
- Melt the chocolate using a double boiler.
- Dip half of the biscotti lengthwise into the chocolate.
- Serve with hot coffee or warm milk.
- Keep in the fridge as our tropical climate is bad for the chocolate!