It's a song of a pouring down rain day, not going out of the house, hiding underneath the blankets and feeling miserable kind of day. It's such a beautiful song, don't get me wrong, but it doesn't make you want to dance.
I have the same feeling about biscotti. I know, I know, you can laugh.
Can you imagine eating biscotti in the summer? I don't know, it feels wrong to me. Like eating watermelon in the winter.
Winter is almost finished here in Germany, if it ever arrived, and probably the last chance to make biscotti. And to eat it.
Goodbye darkness, goodbye winter.
This recipe is adapted from my friend Renata's recipe. Dear Renata, who happens to love Simon & Garfunkel.
Mix the dry ingredients together and add the zest and vanilla.
While stirring, add the eggs, agave syrup and butter until well mixed. Add the nuts and raisins and stir them in.
Spray a baking paper sheet and lay it on a tray. Using your hands transfer the dough onto the tray and shape into a longish, pretty low loaf. It should look a bit like ciabatta ;)
Brush the top of the loaf with the egg and bake until golden, approx. 30 minutes. Meanwhile, prepare another baking tray with a baking paper.
Take the tray out of the oven but leave your oven on. Transfer the loaf to a cutting board, and using a very sharp knife (I used my bread knife) cut into 1-1.5cm slices. Gently lay the slices on the other tray and return to the oven. Then you need to watch them like a hawk.
For me it took about 5 minutes till they were ready. Just have a look that they don't get too brown (their bottom included) but that they are dry enough.
Leave to cool on a cooling rack.
The twice I made those, when I started slicing them and got to the middle, it was not baked through. I think it's really difficult to get the whole loaf baked through without the top and the sides getting burned. So I simply sliced from the sides, which were ready, and then put the middle of the loaf back in the oven for a few more minutes. It worked.
8g baking powder
zest of 1 organic lemon
zest of 1 organic orange
vanilla pod, deseeded
2 eggs + 1 for brushing
170g agave syrup
80g butter, melted
60g hazelnuts, roughly chopped*
*you can replace the hazelnuts and raisins with any other dry fruit and nuts you like.