Sunday, 12 July 2009
Chocolate Pistaccio Biscotti & an increasing waistline
dont get me wrong here. i am not complaining about my job. being a food editor comes with a lot of rewards. a free cookbook on my desk every now and then, a house filled with hungry people (who all love my sparkling personality and not - Godforbid! - the champagne bottle & steak on my table) , flirting costermongers, glam days dressed in an apron and a spatula in hand - pretty much: welcome to cupcake heaven and roastbeef bliss.
but apart from being a food editor there is such a blunt thing as life. and life comes with things like a bikini to fit in. comes with dresses that cost so much that my credit card caught fire when i paid for them. life as a food editor comes with an increasing waistline. it's steak and brownies on your ribs. and woe is me when that zipper is stuck partway.
the week i was working on biscotti recipes for my radioshow i had buttons exploding on my summerdress. life as a food editor can be such a bitch!
at least at the end of the day you can bite into a decent chocolate biscotti (cover with chocolate icing, dont miss!) which can be blissfully satisfying. they are nourishing enough to serve as a proper dinner. - zipper, go explode! i am so keeping that job!
25g cocoa powder
1 teaspoon baking powder
1 teaspoon salt
320g chocolate chips
230g pistaccios (unsalted!), shelled
4 large eggs
ready made chocolate glaze
preheat the oven to 180 °c, line 2 baking sheets with parchment paper.
pulse flour, cocoa, baking powder, salt, 1/2 of chocolate chips & pistaccios in a mixer until chocolate chips have the size of small peas.
in a bowl attached to standmixer whisk eggs with sugar until you end up with a fluffy mixture, switch to paddle add flour-mixture and rest of chocolate chips, beat until just combined.
turn dough out on a lightly floured surface, divide into 3 parts, shape into a 40m long, about 7-8cm wide and 1,5 cm high log. sprinkle with a little sugar if you like.
bake for 30-40 minutes in the middle of the oven (rotating the sheets after 15 min) until the log is kinda crispy. let cool on a cooling rack for about 15 minutes.
place logs on cutting board. using a serrated knive, cut into 1-1,5cm wide slices. put slices cutting side up on baking sheet, then bake for another 12-15 minutes until biscotti are crunchy. let cool on a cooling rack.
glaze with chocolate glaze, let cool a bit. then serve with icecream or coffee.
they keep in an airtight container for about a week (yeah, like as if...)