Sometimes mistakes can lead to breakthroughs. We had, originally, set out to create something not far from a giant savoury loaf-like scone, or a richly flavoured soda bread, but it just wasn’t working. We made it flatter and, although it baked better, it still didn’t taste of much. Discouraged, we went home for the night.
The next morning, Gerry Moss (bless his soul) decided to cut our abandoned loaf into thin slices and toast them in the oven. Suddenly we found ourselves with something incredibly delicious crisp, savoury and moreish. Whether the flavours needed that extra time to come together, or it was the way the loaf had dried out overnight, we couldn’t say but something magic happened.
‘Biscotti’ means twice-baked, so while you might not want to dunk one of these in your coffee, it’s an accurate description nonetheless. They are delicious served with soups, cheese, charcuterie or salads.