There is a growing trend between feeling under the weather and hankering for biscotti.
After wiping out delicatessen stocks of Italian biscuits around a 50mile radius, it seemed both a time and cost saving idea to produce our own.
The Ginger Chef found a recipe, I grabbed the camera and Momma made a quick stop at the farm shop to pick up more fresh organic Duck Eggs.
-cup of flour
-1 large duck egg (you can also use normal hen eggs)
-cup of hazelnuts
-teaspoon of bicarbonate of soda
-half a cup of sugar
-Whip up the liquid ingredients
-Gently roast chopped hazelnuts
-mix the dry and the wet ingredients separately
-the wet should look lovely and fluffy
-fold the two mixtures together
-gently pad out into a roll
-cook at 180 for half an hour
-remove from oven and cut into biscotti slices
-cool and put the kettle on for some coffee!