As karma for cursing the endless winter, i’ve been struck down with a horrible cold and am sneezing like a woman posessed. Still, i’m amazed that with my refusal to wear sensible shoes and the fact I take the tube most days I have made it this far into winter before getting sick.
Today’s winter sick day essentials include: mohair cardigan; ugg boots (despite their ‘trendy’ status here, I am still adamant that such footwear is a crime against fashion. However entirely acceptable around the house or for emergency trips to the corner store); episodes of bad TV (i’m presently indulging in the Rachel Zoe Project); and a Hansard copy of a parliamentary debate (I still have to do *some* form of work, though this is, naturally, broken up with readings of Vogue). And as I have no appetite for anything other than chocolate (sugar is all I can taste), dark chocolate pistachio biscotti accompanied by several pots of chai tea is the order of the day.
Sick day essentials (Vogue, Hansard, tea and biscotti)
CHOCOLATE PISTACHIO BISCOTTI
This is perfect for cold days, with a strong mid-morning coffee, and for keeping boyfriends and colleagues happy (and so much better than the stale, brittle biscotti you buy in coffee shops). Makes around 35 peices and keeps for 1 week.
Ingredients:
2 cups plain flour (you can substitute this for gluten-free flour, as I did, in which case you will need a little more liquid in the form of egg or melted butter)
3/4 cup brown sugar
1 1/2 teaspoons baking power
1/4 teaspoon salt
3/4 cup shelled unsalted pistachios (or substitute 1/4 cup for another ingredient – I used chopped dried apricots)
100g good quality dark chocolate, chopped into small chunks
3 large eggs
2-3 tablespoons melted butter (begin with 2, and add more if needed to moisten mixture to a firm dough)
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder (or 1/2 cup for a darker version)
Method:
Preheat over to 180 degrees. In a large bowl, mix together flour, sugar, baking powder and salt. Add pistachios, chocolate and any other filling. In a separate small bowl, mix eggs, melted butter, vanilla and cocoa. Add this to the flour mixture and stir until combined (dough will become quite hard to mix, so use hands to knead into a smooth dough).
Line a baking sheet with parchment paper. Divide dough into two, and shape into two logs about 2 1/2 inches in diameter. Sprinkle each with brown sugar if you wish. Bake until risen and firm (15-20 minutes). Let logs cool completely on sheet (about 30 minutes).
Reduce oven to 150 degrees. When logs have cooled, cut crosswise (using a serrated knife) into 1/2 inch slices. Arrange slices in a single layer on baking sheets. Bake until dry (15-20 minutes). Transfer to a wire rack to cool completely. Store in an airtight container.
Love, Miss B xx
