Macadamia and Lemon-Scented Myrtle Biscotti
 

(adapted from Mark Olive's Outback Cafe Book)

As served at Edible Eden Design's Bush Foods and Herbs Class - a delicious use of 2 classic Wild Foods

 PLANTING TIPS:  Macadamias prefer shelter in Melbourne - buy a named variety for bigger nut yields.

Lemon-Scented Myrtle leaves have an amazing fragrance and taste.The plant prefers shelter in Melbourne.

Ingredients

          1 3/4 cups plain flour

2/3 cup castor sugar (I used raw castor sugar for a stronger flavour and trace nutrients)

1/2 tsp baking powder

1 pinch salt

60g unsalted, chilled butter, cubed

2 eggs (Free range please!)

1 1/4 cups macadamia nuts, shelled (if you have your own tree this could take an hour or so)

2 tsp orange zest (organic oranges best as sprays are concentrated in the skins of fruits)

2 tsp dried ground Lemon-Scented Myrtle leaf (I dry mature leaves in a wicker basket, then shred to a powder in an electric coffee grinder.)

Method 

1.  Dry roast Macadamia nuts in a heavy based frypan over a low heat. Shake frequently to prevent burning.
2. Allow to cool, then chop roughly (ie quick bursts) in a food processor and put to one side.
3. In the food processor, blend flour, castor sugar, baking powder and salt for a few seconds.
4. Add cubed butter and process until mixture looks like breadcrumbs.
5. Add eggs and mix again.
6. Turn mixture out onto a floured benchtop and knead in nuts, orange zest and lemon myrtle.
7. Shape mixture into 2 logs approx 20cm long, 50mm diameter.
8. Place on baking tray lined with baking paper and bake 180C approx 20 minutes till golden brown.
9. Allow logs to cool on a baking tray.
10. With a sharp serrated knife, cut logs into 1 cm slices and place on a baking paper lined tray.
11. Bake for 10-20 minutes, until uniformly crisp.

 Notes

• The Myrtle leaf grinds better if the coffee grinder is full - ie its hard to grind only a couple of leaves 
• Try not to overwork the dough when kneading, so that the butter does not overheat.
•  Don't let ends taper in size - this helps to keep the biscotti evenly sized for even baking time.
• Traditionally biscotti are sliced on the diagonal, break tradition if you want!
• Watch the second baking time carefully as the biscotti can burn quickly.
• The original recipe calls for 1 tsp Aniseed Myrtle - I used 2 tsp Lemon-scented Myrtle as it seemed to make a more fragrant tasting biscotti.