ROSEMARY & PINE NUT BISCOTTI
These firm little biscuits can be enjoyed with hummus (recipe follows) or on their own, but are also excellent for dipping in soup or serving as part of a cheese board.
3½ cups flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon dried rosemary
2 tablespoons chopped fresh
¼ cup pine nuts, lightly toasted
2/3 cup water
Flaky sea salt for sprinkling
Heat oven to 175° C. Line a baking tray with baking paper.
Sift flour and baking powder into a large bowl and mix in salt, pepper, dried and fresh rosemary and pine nuts.
Whisk eggs and water together. Make a well in the dry ingredients and pour in the egg mixture, reserving a tablespoon to use later as a wash. Stir with a wooden spoon to combine.
Tip dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
Divide mixture into thirds and roll each third into a log about 3cm in diameter. Place on baking tray and flatten slightly to make an oval shape.
Brush tops with reserved egg mix and sprinkle liberally with sea salt. Bake for 30 minutes until slightly golden.
Remove from oven and cool for 5 minutes before cutting into slices about 2.5mm thick.
Return slices to baking tray, lying them flat, and bake 15-20 minutes, turning once. The biscotti are ready when they are crisp and lightly coloured.
Remove from oven and cool on a cooling rack. Biscotti will keep for several weeks in an airtight container. Makes about 70