{"id":8230,"date":"2014-03-24T05:50:40","date_gmt":"2014-03-24T05:50:40","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=8230"},"modified":"2014-09-22T20:51:12","modified_gmt":"2014-09-22T20:51:12","slug":"cherry-chocolate-pistachio-biscotti","status":"publish","type":"post","link":"https:\/\/www.thesojournseries.com\/bavaria\/cherry-chocolate-pistachio-biscotti\/","title":{"rendered":"Cherry, Chocolate and Pistachio Biscotti"},"content":{"rendered":"

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It seems that Small Boy has an allergy to certain nut varieties – “brain shaped” nuts to be more precise. We suspected it a few years back after a mild reaction to a walnut he had pinched from the top of a cake, then recently I made a pecan pie for some friends, and he tried one for the very first time (they are a bit “exotic” here so quite hard to find!) and had a pretty bad allergic reaction… \u00a0 He would however eat peanut butter out of jar if he could with no untoward results, and he loves chocolate brazils, almonds, cashews, macadamias and pretty much everything else. \u00a0Having been told in no uncertain terms that he must not eat either walnuts or pecans, he now seems determined to work his way through every other variety to make up for it… Hence the glut of \u00a0pistachios available in my kitchen – approved, “allergy tested” and discarded by his Lordship! \u00a0 I would be really interested to hear from anyone else with a “brain-shaped” nut allergy, especially if there’s something else we should keep an eye out for (interestingly enough, he did accidentally eat a cooked walnut and this seemed to have much less of an effect?!)…<\/p>\n

So, in keeping with the Italian theme I seem to have going on at the moment, and to put these little green beauties to good use, what better than to include them in some biscotti, partnered with some delectable (what was supposed to be Easter) chocolate and some dried cherries?… \u00a0Perfect alongside an early morning coffee in the Spring Sunshine…<\/p>\n

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Cherry, Chocolate and Pistachio Biscotti<\/strong> (makes between 32-40)
\n250g Plain Flour;
\n250g Caster Sugar;
\n1.5 teaspoons baking powder;
\n2 eggs lightly beaten;
\n50g dried cherries;
\n50g dark chocolate;
\n30g pistachios;
\npinch of lemon zest<\/p>\n

Preheat your oven to 150C, and line a large baking tray with greaseproof paper. \u00a0Lightly toast the pistachios in a dry frying pan, and roughly chop the cherries and the chocolate.\u00a0<\/em>Mix the flour, sugar and baking powder, then slowly add the beaten eggs until it comes together as a dough (add a few drops of water if necessary!). Chuck in the chocolate, cherries the pistachios and the lemon zest and combine. Tip out onto a floured surface and knead for a minute or so (to evenly spread the chocolate etc.) before cutting the dough into four and rolling into four long cylinders. Flatten the dough slightly so it measures about 6cm width wise and place onto the prepared tray. Do make sure you leave enough room in between – or you risk extra giant biscottis, which might not be a bad thing! Bake for 17-18 minutes until light brown. Remove from oven and allow to cool. Slice on the\u00a0diagonal\u00a0and place back on the baking tray. Bake again for a\u00a0further 6-8 minutes before turning and baking for a final 6-8 minutes. And there you have it. Not only do they make the perfect dunking biscuit – they keep forever in a container too! Enjoy…<\/em><\/p>\n

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<ahref=”http:\/\/www.amummytoo.co.uk\/2014\/03\/recipeoftheweek-22-28-march” target=”_blank”>\"Link<\/div>\n

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