An Italian classic with a new herbal twist. This month's Fika Heaven recipe is crunchy biscotti that are sweet and savoury - a perfect complement to the sweet, earthy, herbal tones of Muttley & Jack's October coffee - a single origin from Indonesia.
1.2 dl white sugar (100g)
2.5 dl flour (150g)
1 teaspoon vanilla sugar
1 teaspoon baking powder
1 pinch of salt
100g Macadamia nuts
zest of 1 lemon
2 tablespoons of finely chopped fresh Rosemary
Whisk eggs and sugar until fluffy.
Mix the dry ingredients (flour, vanilla sugar, baking powder and salt) and fold that, a bit at a time, into the egg/sugar mix.
Then add the finely grated lemon zest, the chopped nuts and the finely chopped rosemary.
Form two rough rolls on a baking sheet (please note that the dough is pretty sticky, but don't worry, the Biscotti will look great once it comes out of the oven. You can also cover your hands in flour when forming them into rolls.)
Then bake the Biscotti at 200 degrees Celsius (400F, gas mark 6) in the middle of the oven for about 20 minutes.
Take the tray out and let the Biscotti rest until they're cool enough to handle.
Lower the oven temperature to 150 degrees Celsius (300F or gas mark 2) and cut the rolls into slices 1-1.5 centimeters wide.
Then bake them in the oven for another 30 minutes.
Let them cool on the tray, then enjoy!
Store the Biscotti in a jar to keep them dry.