Ginger & Macadamia Biscotti

My Dad is utterly convinced that he is of Mediterranean descent.
Yes, it might be his dark swarthy looks and his natural ability to drink the super strength cultural liquor, but when on holiday in Greece or Italy the locals will always engage him in conversation and after an hour or so of nodding and laughing along he has to break it to his new found friends that he doesn’t speak their language and he is in fact English.

Unfortunately I haven’t inherited his ability to tan nut brown and to be accepted so readily as kin whilst on my hols. I seem to only turn puce and then back to my normal translucent white with a hint of blue. I am easily identifiable as the Brit on the beach.
My time here in Australia has shown me that Instead of taking to the sporty outdoorsy sunshiny lifestyle as I thought I would, I am in fact a complete rainy drizzle loving, queue joining, tea drinking and cake guzzling pom.


However, when it comes to baking that doesn’t mean I can’t channel the Mediterranean vibe and today I’m totally giddy as I’ve discovered how thrillingly easy it is to bake biscotti.
Isn’t it great when the end result looks like you’ve you’ve been slaving away at something super fiddley when in fact all you’ve done is mix a few ingredients, kneaded a bit, waited a bit, sliced a bit and baked a bit. Yes there is a process but every step is simple and you can potter about the house doing other stuff ( your Russell Grant dancercise DVD, or whatever ) while you wait.


60g butter, softened
1 teaspoon grated lemon zest
220g raw caster sugar
2 large eggs
260g plain flour
1/2 teaspoon bicarbonate of soda
125g candied ginger, chopped into 1cm cubes
110g macadamia nuts, chopped roughly into quarters
1 extra egg, beaten
2 tablespoons demerara sugar

Beat butter, sugar and lemon zest together until light and fluffy. Add eggs one at a time while still beating. Sift the plain flour and bicarbonate of soda into the mix and then stir in the chopped nuts and ginger. When the sticky dough is amalgamated cover bowl with cling film and leave in the fridge for 1 hour.

Preheat oven to 180 C/160 C fan forced.
Roll out your dough on a lightly floured surface, into two 30cm long logs.

Place onto a lined baking sheet, brush the logs with egg and sprinkle with demerara sugar and cook for 20 mins until firm. Don’t worry that you now have two slabs of dough that resemble Jabba The Hut.
Leave to cool completely for 3 hours or overnight.
Cut the unpromising looking lumps into 1cm widths slicing diagonally using a serrated knife.

Place onto a new baking sheet and cook in a 160 C/140 C fan forced oven for 15 mins until they darken slightly and dry out.

Try to wait until cool to enjoy the crunch but I won’t judge you if some sneaky warm morsels do pass your lips.

You can use any combination of fruit and nuts that take your fancy, or whatever you find knocking around the back of your pantry. I have also made a sour cherry and almond version that went down a storm with Mr L’s office mates. The whole lot was devoured in a day – nice work guys, you’ll be cleaning crunchy biscotti crumbs from your keyboards for the next 6 months at least.

Lemony x

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