This is one if those recipes that’s so easy to change around. I make it pretty regularly because it’s quite easy and always a hit.
My sisters hen party was on recently so I went back to Ireland especially for it and the whole weekend was all quite a big rush. So i rustled together some of this biscotti at home a couple of hours before we went. I changed it up a little bit because my parents always have some unusual ingredients in their presses. I find that now i’m settling into adult life on my own in this big world my kitchen is always my safe place…it used to be my bedroom when i was livign at home or living in shared apartments becuase it was the only room that was actually mine but now, the kitchen is my sanctuary.
Rob knows when i need to be left alone to bang around the presses and come close to breaking dodgey hand mixers or some vintage tea cups. So, in my kitchen even though i view it completely different to how my mother does, i do find that it mirrors her kitchen alot. Certain products that she’s used over the years i must have in my press, even if i very rarely use them, for example, she always has a bottle of irel coffee, which is basically liquid coffee essence made from chicory and sugar. I’ve never seen this old fashioned bottle with a big logo of the map of Ireland in anyone elses kitchen but it’s my mission next time I’m home to pick up a bottle to make my kitchen cupboards complete, along with some other weird bits and bobs.
But anyway, back to biscotti. This version isn’t the regular Italian Biscotti most people know of, no no, this is the Swedish version I tried out when I was living in Stockholm and fell In live with it’s possibilities. This version is an interesting mix of hazelnuts, Saffron and some dark chocolate drizzled on top. Other variations that I’ve tried and tested is amaretto and almond or chocolate chip and Frangelico along with a lot of other ones but these are my favourite.
1g saffron (if using)
2 large free range eggs
300g plain flour
1 1/2 teaspoon of baking powder