Dad brought home the Canada biscuit tin last night. Reminded me of the cookfest we had in the kitchen while you girls were here on holiday only last month. That was when the empty tin had come out of a dark cupboard…
Having you both home ( and on our travels) was just so much fun- I didn’t get much of a kitchen look-in during that time; Little C took the reigns while the rest of us enjoyed her endeavours. She was determined dad shouldn’t go hungry on the long days he spent at work, and sent him off to work one day with amazing Anzacs, to which she’d added dried mulberries that she’d bought at the Bondi farmer’s market.
Izzy, I have to confess those crinkly dried berries looked so much like little critter droppings, I was quite dubious about the whole idea. Of course they turned out beautifully, adding a lovely semi-sweet chewy-ness to those Anzacs…
Anyway seeing this empty Canada biscuit tin on the kitchen bench reminded me of those lovely biscuits Little C so thoughtfully baked for her dad so I pulled out a mixing bowl…….time to fill up that tin again! Can’t have your dad staying at work till all hours without a snack to reach for, right?
I was reminded of our gorgeous Brissie friend’s excellent home-made biscotti, and how whenever we are together, she says: Tina, you really should make some yourself. So I am, and I’m sharing them with you, ladies!
Such simple ingredients, and the nice thing about it is you can store it half-baked in the freezer for ages. I’ve made a vaguely middle eastern variety with rose-water and pistachios, but you can substitute with chopped dates, almonds, grated orange or lemon zest and hazelnuts – whatever you are feeling like on the day. They are only thin and light, so yes, a sweet, but not such a BIG indulgent one! Also perfect with a cup of tea… especially with the colds you’ve both had. I hope you are past the worst of it. I am thinking of you, my sweet girls. Wrap up tight against the Melbourne cold and bake! Here is how you make these biscotti babies:
- 3 eggs at room temperature, beaten with a fork
- 3/4 cup sugar
- 1 teaspoon rose-water (optional)
- 1 teaspoon baking powder
- 2 cups plain flour
- 1 cup shelled and unsalted pistachios
- Pre heat oven to 160 degrees celsius.
- In a bowl, mix flour well with baking powder, stirring through with a fork.
- Add sugar and pistachios or other nuts/dates/dried cherries, etc that you are using (1 cup in total) and mix well.
- Add beaten eggs and rosewater and knead with your fingers into a soft dough.
- Sprinkle some flour onto a clean surface and shape your dough into a long loaf, slightly flattening the top.
- Line a biscuit baking tray with grease proof paper and place the loaf onto the tray.
- Bake for half an hour, and then remove the loaf from the oven, place on a wire rack and cool completely.
- Now slice the loaf with a serrated bread knife into 1 to 2 cm thick slices.
- At this point, you can put some slices in a ziplock bag and freeze for later if you like.
- Put the slices back onto the tray and bake for another 15 to 20 minutes until pale gold in colour, and crisp.
- Store in an airtight jar….. or a biscuit tin!