TIME 15 MINUTES PREP
+ 50 MINUTES COOKING
MAKES ABOUT 24 SMALL BISCOTTI
You Will Need
Pre-heat the oven to 175°C/Gas 4 and line a baking sheet with greaseproof paper.
In a small bowl, stir together the flour, herbs, a good pinch of salt and a grind of pepper using a fork.
In a large bowl, cream together the sugar and butter, then gradually beat in the beaten egg and then the crabmeat.
Stir in the flour mixture then use floured hands to bring the dough together into a ball and divide into two. Roll each ball into a flattened log, about 4cm wide and 2cm high.
Place the logs onto the lined baking sheet and bake in the oven for 30 minutes, until just cooked through and firm.
Remove the logs from the oven and when they are cool enough to handle, take a serrated knife and gently (as the biscotti is quite crumbly) slice, at a slightly diagonal angle, into 1cm thick ‘rounds’. Pop the biscotti ‘rounds’ back onto the lined baking sheet and bake for a further 15–20 minutes, until golden.
Meanwhile make the zaboca: mix together the avocado, olive oil, garlic and chilli, adding lime juice and seasoning to taste. It should be a little chunky.
Remove the biscotti from the oven and allow to cool completely on a wire rack. This will keep in an airtight container for a couple days.
To serve, top the biscotti with the zaboca and eat immediately.