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What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Sunday, 12 December 2010

Nutty Biscotti

Ok, here's #2 of my Christmas collection... Nutty Bisocotti!  It's actually very easy to make and keeps really well, which is the perfect combination when putting together homemade yum yums for christmas presents!  You can get creative with this recipe and add whatever you fancy.  I used pistachio's, hazelnuts and almonds in mine, as that's what i had lying around my pantry at the time, but you could always throw in some chopped dark chocolate or glace cherries to give them a bit more 'Oumph!'

Preperation Time: 20 mins
Cooking Time:  50 mins
Serves:  Makes about 40

 - 125g plain flour
 - 125g castor sugar
 - 1tsp baking powder
 - 2 eggs, lightly beaten
 - 25g almonds
 - 25g shelled hazelnuts
 - 35g shelled pistachio's
 - 2 tsp orange zest

1)  Preheat oven to 180'C

2)  Mix together the flour, sugar, baking powder, zest and nuts in a bowl.

3)  Make a well in the centre of your flour mix and pour in your lightly beaten eggs.

4)  Fold through until a sticky dough forms, then turn the mixture out onto a floured bench.

5)  Split the dough into 4 piles and using a little bit of extra flour, roll dough into 4cm length logs and place on a prepared baking tray, lined with baking paper.  Be sure not to place logs too close together on the tray as they will spread a bit in the oven.

6)  Bake for 30 mins then remove from the oven and set aside to cool for 10 mins.

7)  Once slightly cool, using a serrated knife cut the biscotti on an angle into 0.5cm slices and return to the baking trays.

8)  Turn the oven down to 140'C and cook for about 20 mins, turning teh biscotti once half way through.

** These can be stored in airtight containers for up to 3 weeks.

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