A good biscotti can take you on an imaginary journey to the cobbled streets of Italy at sunset with the aroma of coffee wafting in the air. We enjoy it in South Africa like something special and fancy, yet in Italy, it’s fairly run of the mill and readily available at every little coffee shop. The word Biscotti means “twice baked”. It defines oven baked goods that are baked twice till very dry so they can be stored for a long time.
I was sent a copy of Entertain, a recipe book from Durban based caterers Chilli Chocolate Chefs. Founded in 2009 by sister act Fatima and Zainub Paruk, this duo has made their name in the catering circles of Durban and have been featured on Mela and ITV amongst others. Their love of food is apparent in their mission statement – “To inspire moments of happiness through exquisite food”. They do contemporary dishes as well as traditional but always with a modern spin. The recipe book features some of their signature recipes. A delectable array of sweet and savoury treats perfect for as the name suggests…… entertaining. They also have a new book out called Feast which promises even more delights than the first.
I tried their biscotti recipe from the book and used it as a base for my own version of happiness. I added some of my favourite extras but you can do the same and add your own happiness too. It’s easier than you think.
Almond, Pistachio & Coconut Biscotti
Recipe credit: @Hungryforhalaal – Inspired by @ChilliChocolateChefs
Image Credit: @HungryforHalaal
1 1/4 cups flour
2 tsp baking pwder
pinch of salt
1 cup almond powder
1 cup whole almonds, pistachios and coconut flakes combined
2 large eggs
1 tsp vanilla essence
Preheat oven to 180 degrees. Sift flour, baking pawder and salt into a bowl. Mix in almond flour, nuts and sugar. Beat eggs and vanilla then add to dry ingredients. Mix till well combined. Turn dough out onto a lightly floured surface and roll into a log. Transfer to a baking sheet lined with baking paper. Flatten top of log slightly. Bake until pale golden in colour and lightly cracked. About 30 minutes. Remove from oven and cool for 10 minutes. Turn down oven to 150 degrees. Cut log into slices. Place the slices flat sides down back onto the baking sheet. Bake a further 15 minutes till golden brown and crisp.
Their bounty brownie which came with the book was next level happiness. Dense sweet coconut on a chocolate brownie base enrobed in rich milk chocolate. These were delicious and I flew through all 6 of them way too quickly.