Zaboca On Crab Biscotti

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• Step 1

  Pre-heat the oven to 175°C/Gas 4 and line a baking sheet with greaseproof paper.

• Step 2

  In a small bowl, stir together the flour, herbs, a good pinch of salt and a grind of pepper using a fork.

• Step 3

  In a large bowl, cream together the sugar and butter, then gradually beat in the beaten egg and then the crabmeat.

• Step 4

  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.

• Step 5

  Place the logs onto the lined baking sheet and bake in the oven for 30 minutes, until just cooked through and firm.

• Step 6

  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.

• Step 7

  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.

• Step 8

  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.

• Step 9

  To serve, top the biscotti with the zaboca and eat immediately.

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