Your teddy bear, for example, or your socks.
Crunchy flowers are also bad, because crunchiness in flowers usually means that the petals are covered in a Canberran frost. And that, in turn, usually means that the blooms are not long for this world.
Crunchy granola is good, though. Crunchy sourdough toast slathered in peanut butter is extra good. And crunchy homemade chocolate chip and sunflower seed biscotti is even extra gooderer, because it’s as delicious on its own as it is when dipped into coffee, crumbled over oatmeal, or sandwiched together with homebrand “choc hazelnut spread” (because I like to keep my shopping trips classy).
For this fortnight’s Cookbook Challenge “Crunchy” theme, I decided on biscotti long before I found the recipe. This is the only reason I can give for the fact that I shamelessly adapted, and some might say unforgiveably strayed from, the eventually-found recipe.
Do you want to know a secret? The original recipe was for coconut and almond biscotti flavoured with orange peel. I instead made chocolate chip and sunflower seed biscotti flavoured with vanilla.
Did I fundamentally miss the point of the Cookbook Challenge, with its emphasis on making cookbook recipes? I say nay! Nay!
I say nay because this biscotti is crazypants delicious. The unique, buttery and almost savoury flavour of the sunflower seeds plays off wonderfully against the sweetness of the chocolate. The chocolate, in turn, melts gloriously upon being dipped into a fine china teacup filled with Irish Cream coffee.
And I, in turn, ate half the batch in one day. Because when life is this crunchy, you knows it’s worth living.
Based on the Coconut Almond Biscotti recipe from The Australian Women’s Weekly Biscuits and Slices Mini Cookbook*
- 1/2 cup (110g) caster sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tb (100g) plain flour
- 2 tb (40ml/25g) self-raising flour
- 1/4 cup (40g) dark chocolate, chopped
- 1/2 cup (60g) sunflower seeds
1. Preheat oven to 180°C (350°F).
2. Whisk sugar, egg, and vanilla extract in a medium bowl. Stir in flours, chocolate, and sunflower seeds, and mix into a dough. Divide into two portion, then roll each portion into a log. Place on a greased oven tray.
4. Using a serrated knife, cut logs diagonally into 1cm slices. Place slices back on oven tray, then bake for 25 minutes (turning halfway through) until the biscotti are dry and crisp. Cool on tray. Then eat, because these are just like a chocolate chip cookie, only crunchy.
* To make the original recipe, double all ingredients, replace the vanilla extract with 1 tsp orange rind (bleurgh), and the chocolate and sunflower seeds with 2/3 cup (50g) shredded coconut and 1 1/3 cups (160g) blanched almonds.