Notes from my Kitchen 7 - Pecan and Cinnamon Biscotti

I recently got some pecan nuts from a friend and decided to make a family favourite, biscotti. These are Italian biscuits that are baked, cut and then dried. This may seem like a lot of effort, but they are morish and keep for up to a month in an airtight container - not that they last that long in my family. I am having friends round for breakfast on Sunday and will serve these with good coffee when they arrive.

Traditionally biscotti are mixed by hand and rolled into a log to bake. This makes a rougher texture than my recipe. I, however, prefer my method as it is quicker and less messy, and produces a lighter biscuit that it full of flavour.

250g cake flour

1t baking powder

200g sugar

2 extra large eggs

1t vanilla extract

1t cinnamon

100ml chopped pecan nuts

Preheat the oven to 180C. Grease two long, narrow loaf tins.

Sift the flour, cinnamon and baking powder. Beat the sugar and eggs on high speed in an electric mixer until they are pale and have doubled in size. Add the flour, a little at a time, and mix in by hand with a spatula. Add the nuts and place equal amounts in each loaf tin. Bake for 20-25 minutes or until a skewer comes out clean when inserted into the baked dough.

Allow to cool slightly. Remove from the tin and cool on a chopping board - this will make them easier to cut. Cut into 3cm pieces and place on a large biscuit tray. Bake for 15 minutes turning them halfway through the cooking process. Enjoy! If you have any left, store in an airtight container once cooled.

Variations ; this recipe is so versatile. Replace the nuts with chocolate chips.

Use a slab of milk chocolate with nuts or dark chocolate and almonds instead of the pecans.

Add cranberries and coconut at Christmas time.

Use chopped almonds and replace the vanilla extract with almond extract.

Use mint chocolate for an after dinner treat to serve with coffee.

Add muesli and replace the flour with wholewheat for a healthy lunch box treat for children. This will make a denser biscuit, especially if you replace the sugar with brown sugar.

With all these thoughts, I am off to grab one to dunk in my coffee!