I've been doing a lot of cooking and baking lately hence the food posts :o)
This week I baked some almond biscotti for my church bible study group. Biscotti always remind me of this cute little Italian patisserie in Footscray, Melbourne - they have the best biscotti actually. Anyways I've lost count of how many times I have made biscotti from this recipe - it's just super easy!
Ingredients:
300g plain flour
200g caster sugar
1 tsp baking powder
1/4 tsp salt
3 eggs
2 tsp vanilla essence
100-115g whole blanched or roasted almond
Preheat oven to 150 degree C. Grease and flour 2 baking tray or just line with baking paper (I love this stuff!). Mix dry ingrediants together in a large bowl. Whisk eggs and vanilla essence together in separate bowl then stir into dry ingredients. Add the almonds and stir into dough. The dough should be quite sticky. Divide the dough between the 2 trays and shape into flat loaves about 25 cm long and 5 cm wide. Bake for 35-40min until pale golden. Remove from oven and place on chopping board. immediately slice into thin pieces about 1 cm wide. Lay slices back onto trays and bake for 10-15min. turn over and bake for another 10-15min. Remove from oven and allow to cool on wire rack. When cool store in airtight container and it will keep for 2 weeks.
This week I also tried something new - potato and leek soup!
This week I baked some almond biscotti for my church bible study group. Biscotti always remind me of this cute little Italian patisserie in Footscray, Melbourne - they have the best biscotti actually. Anyways I've lost count of how many times I have made biscotti from this recipe - it's just super easy!
Ingredients:
300g plain flour
200g caster sugar
1 tsp baking powder
1/4 tsp salt
3 eggs
2 tsp vanilla essence
100-115g whole blanched or roasted almond
Preheat oven to 150 degree C. Grease and flour 2 baking tray or just line with baking paper (I love this stuff!). Mix dry ingrediants together in a large bowl. Whisk eggs and vanilla essence together in separate bowl then stir into dry ingredients. Add the almonds and stir into dough. The dough should be quite sticky. Divide the dough between the 2 trays and shape into flat loaves about 25 cm long and 5 cm wide. Bake for 35-40min until pale golden. Remove from oven and place on chopping board. immediately slice into thin pieces about 1 cm wide. Lay slices back onto trays and bake for 10-15min. turn over and bake for another 10-15min. Remove from oven and allow to cool on wire rack. When cool store in airtight container and it will keep for 2 weeks.
This week I also tried something new - potato and leek soup!
I used this recipe here. It turned out really well! very tasty indeed mmm... nothing like a bowl of hot steaming soup to warm your soul on a cold night! I love comfort food.
It's the weekend (almost) and I'm really looking forward to Women's Equip Conference tomorrow!
Have a lovely weekend!
1 comments:
Oh this all looks so lovely. I love biscotti, especially! Tan is a lucky man :)
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