Easter sun waisted

It's been insanely sunny and warm in Berlin for the past week. Today was +22°C and full-on sun! I, on the other hand, was baking biscotti.

On our last Easter in Dublin we got invited to a traditional Polish Easter Sunday breakfast with our friends. Not knowing what to expect, we were so impressed by this tradition: a four course meal with mimosas, wine, beer and vodka in the morning! The sun was shining, there was plenty to eat, the company was good – we had a great time.  Ever since then I've wanted to have a similar Easter tradition, so we'll try to launch it this year by doing a super chilled Easter Sunday Brunch: mimosas, brunch, music - and sun on the balcony.

However chilled I always plan our parties to be, I can't help but stress a little. I want to make all these great dishes, have a lot of food, enough to drink, and a respectably tidy house – somehow this is not as easy as it sounds. But tomorrow should actually be under control, as long as we keep cooking tonight; egg salad with chili (!), tomato and asparagus quiche, mac'n'cheese, bulgur salad, lemon squares...

I'm looking forward to having those mimosas, for sure!

Chocolate pistachio biscotti (makes about 35)
500ml organic wheat flour
4 tbsp dark Fair Trade cocoa powder
1 tsp baking soda + 1 teaspoon salt
OR 2 tsp baking powder (soda is hard to find in the shops here, or I'm looking in the wrong places...)
200g Fair Trade dark chocolate, chopped; half finely, half chunky
200-300ml peeled pistachios, chopped
4 eggs
350ml granulated sugar
+1 egg white

Preheat the oven to 175°C. Mix flour, cocoa powder, baking powder, pistachios and the finely chopped half of the chocolate together. In a separate bowl, beat the eggs and sugar until they're light and fluffy: when ready, the whisk should leave a trail on the surface for a few seconds when lifted. Add the other ingredients, also the chunky chocolate, and beat until they're properly combined – try not to overwork the dough.

The original recipe suggests you turn out the dough on a lightly floured surface to divide it into three equally sized pieces and shape them into logs. I found that there was no way I could work the sticky, gooey dough into anything, so I spooned the dough to the shape of logs onto a baking tray lined with parchment paper. It really doesn't have to be that pretty – just not too flat, since the dough will melt in the oven. Brush the logs with egg white and sprinkle with sugar, if you like.

The Latin origin of the name 'biscotti' means "twice baked", so these biscuits literally are baked twice. First round for about 20 minutes, or until the logs are just firm to the touch. Take the logs out of the oven and let cool for another 20 minutes. When cooled off, cut the logs into 2 centimetre thick slices. Arrange the slices, laying down, on the a baking tray and bake them for another 10-12 minuter, until the biscotti are firm and dry, then let them cool off again.

Stored in an airtight container at room temperature, the biscotti will keep for about a week.