Still January, aye?
Chocolate, Pistachio and Apricot Pistachio Biscotti
January - New Year, New Me and all that nonsense.
I can’t get my head round this lifestyle overhaul in January. It’s depressing enough; Christmas is over, it’s still 900 days to payday and it’s still so dark outside. Why make it harder by trying to adapt all of these crazy resolutions that just aren’t sustainable.
Not to be a negative nancy though, I can appreciate the opportunity that the new year brings but personally I am all for small, manageable changes to help get back into routine in January.
Like not having biscuits for breakfast….or only eating one or two of the lingering Celebrations rather than the whole tin….I jest!
Seriously though, from my own experience the only way I have managed to keep weight off and get to a sustainable size is by allowing yourself a little of everything. As soon as you limit something it automatically becomes central focus on your brain.
Also, not to rant but see all this ‘clean eating’ and ‘guilt free desserts’…firstly, eating should never be seen as dirty and secondly why should food be associated with guilt?!
Moreover, these bakes with ‘no added sugar’, ‘guilt free’, ‘healthy’…they’re not. They’re bakes and treats. That’s the purpose of them. A treat to be had once in a while.
Just because you take out sugar and replace it for maple syrup or coconut sugar it doesn’t become automatically calorie free. Brownies made with a 2 jars of nut butter are not any better than brownies made with chocolate. The calories are crazy high but people get misled by social media and so called nutritionists that this is healthy food.
Eat less, move more. Forget the fad diets.
So here’s my contribution to your healthy January. A biscotti recipe with no butter and low caster sugar. There’s around 55cals in each one.
My brother pointed out that that was the same as a custard cream. I haven’t checked but why would you want a shop bought custard cream when you can have home made with biscotti with fruit, nuts (for protein) and dark chocolate (antioxidants)…I mean it’s nearly healthy*
* DISCLAIMER – it’s not really. But it’s a treat that won’t derail you. See above. Relax. There’s another 900 days of January. Eat the biscuit…just the one mind!
175 plain flour
1 tsp baking powder
95g caster sugar
Pinch of salt
40g dark chocolate (I used 80%)
25g shelled pistachios (salted for flavour)
40g dried, chopped apricot
1 egg and 1 egg white
1. Preheat oven to 160oC and line a baking tray with reuseable baking liner/parchment.
2. Put the flour in a large bowl and add baking powder, sugar and salt.
3. Chop the chocolate into small pieces and add to the bowl. Add the pistachios and apricots. Toss until everything is coated with flour.
4. Beat the egg and egg while in a cup. Make a well in the centre of the flour mixture and add the egg.
5. Initially using a wooden spoon, stir everything until all the ingredients look wet and as they are starting to clump together, use your hands to being the dough together into a ball.
6. Place onto a well-floured work surface and roll into a sausage shape about 30cm long.
7. Place onto the baking sheet and flatten slightly with your hand until it’s about 2-2.5cm high.
8. Place into the oven and bake for 25-30 minutes until well risen but still pale in colour.
9. Using a sharp knife, cut the dough into slices about 1cm thick. Place them flat onto the baking sheet and return to the oven for another 25-30 minutes until slightly golden in colour.
10. The biscotti will harden and crisp up as they cool down.
This is a nice crispy biscuit, not too sweet,
normally served with coffee.