|Serves: 8 people
|Recipe course: Desserts
|Total time (min.): 80
For the biscotti:
250g Gluten free self-raising flour, plus extra for dusting
100g pine nuts
1 handful basil leaves
2 small garlic cloves, roughly chopped
½ tsp salt
¼ tsp ground black pepper
10 sundried tomatoes, drained
3 eggs, beaten
For the chilli jam:
3 red peppers, roughly chopped
4 red chillies, roughly chopped
Thumb sized piece of ginger, peeled and roughly chopped
4 cloves of garlic, roughly chopped
½ tin chopped tomatoes
350g caster sugar
120ml red wine vinegar
½ tsp salt
1 - Preheat your oven to 140°C.
2 - Begin by preparing the biscotti. Fit your MultiPro Compact+ food processor with the main bowl and fit the extra fine grating disc, then shred the parmesan directly into the bowl.
3 - Change the tool for the knife blade and weigh the flour directly into the bowl, along with 70g of the pine nuts, basil leaves, garlic and seasoning. Fit the lid and pulse together until everything is chopped and distributed.
4 - Add the sundried tomatoes and the remaining pine nuts and set the machine to a medium low speed. Pour the beaten eggs down the feed tube slowly, until the mixture comes together into a soft dough.
5 - Tip the dough out onto a lightly floured surface and divide into two pieces. Roll each piece into a log about 5cm in diameter and lay spaced apart onto a parchment lined baking sheet. Bake in the preheated oven for 30 minutes. 6 - Remove from the oven and reduce the oven heat to 120°C.
7 - Leave the logs to cool for around 15 minutes, then cut into slices on the diagonal around 1cm thick and lay onto the same parchment lined tray.
8 - Bake the slices in the oven for 50 minutes, until they have dried out and firmed up, but not taken on a lot of colour.
9 - Whilst the biscotti are baking, prepare the chilli jam.
10 - Fit the knife blade into the clean food processor bowl, then add the peppers, chillies, ginger and garlic. Process on a medium speed for 30 seconds to finely chop the ingredients together.
11- Add the chopped tomatoes and process again briefly. Tip the contents of the bowl into a large saucepan, along with the remaining ingredients (caster sugar, red wine vinegar and salt) and bring to a simmer.
12 - Allow the jam to cook gently for around 40 minutes, or until thickened and reduced. Pour into sterilised jars and leave to cool. Serve the cooled biscotti with the chilli jam.