I think these Biscotti take the biscuit.. hahaha.. don't laugh at YOUR own jokes GeeGee!
Well, WE don't know anyone who doesn't eat these delicious things.. animal or human, they gobble them up as fast as SHE can make them.
Here YOU are, baking is good on cold FROSTY TIGER days, as it warms YumYum HQs and the smell is scrummydumptious beyond belief.
Ingredients:
Self raising flour -250 gms.
Soft Unsalted Butter -185 gms.
Caster Sugar -185 gms. Egg - beaten.
Almonds - both whole and chopped.
Plus a little amount of Ground Almonds.
Vanilla Essence - 1 teaspoonful.
Almond Essence - 1teaspoonful.
Tin foil. Hot oven - 200 degrees.
Mix flour and soft butter until mix is crumbly.
Beat egg, add the 2 teaspoonfuls of essence.
Add sugar and beat all together.
Mix with flour.
Add the whole and chopped Almonds.
Turn mix out onto board - SHE puts a sprinkling
of Ground Almonds instead of flour onto the
board to stop it sticking.
Divide into large quite long rolls.
Wrap these in tin foil and place in freezer.
When firm but NOT frozen place on baking tray.
When slightly golden but NOT hard, take rolls out and slice diagonally across the roll.
Place back on baking tray and return to oven.
Biscotti are done when golden and crisp.
Allow to cool.
Keep, if not eaten or given away, in an airtight tin.
I am in such MAJOR disgrace.. Whilst SHE was
doing something facing the other way, I 'found' a BIG dish full of fresh Ginger Root.. ummm, tasty, so crisp to MY beak.. so I gave it a good Beaking.. bits flew everywhere.. until SHE turned around at the strange noise..
Oh dear, Dear Readers.. YOU see.. SHE had apparently promised a friend Crystallised Ginger and that's what I had just munched.. GULP..
Think of other things like the next Post, which will be the next instalment of mysterious Tale.
GeeGee Parrot.
January 14th, 2013.
Well, WE don't know anyone who doesn't eat these delicious things.. animal or human, they gobble them up as fast as SHE can make them.
Here YOU are, baking is good on cold FROSTY TIGER days, as it warms YumYum HQs and the smell is scrummydumptious beyond belief.
Ingredients:
Self raising flour -250 gms.
Soft Unsalted Butter -185 gms.
Caster Sugar -185 gms. Egg - beaten.
Almonds - both whole and chopped.
Plus a little amount of Ground Almonds.
Vanilla Essence - 1 teaspoonful.
Almond Essence - 1teaspoonful.
Tin foil. Hot oven - 200 degrees.
Mix flour and soft butter until mix is crumbly.
Beat egg, add the 2 teaspoonfuls of essence.
Add sugar and beat all together.
Mix with flour.
Add the whole and chopped Almonds.
Turn mix out onto board - SHE puts a sprinkling
of Ground Almonds instead of flour onto the
board to stop it sticking.
Divide into large quite long rolls.
Wrap these in tin foil and place in freezer.
When firm but NOT frozen place on baking tray.
When slightly golden but NOT hard, take rolls out and slice diagonally across the roll.
Place back on baking tray and return to oven.
Biscotti are done when golden and crisp.
Allow to cool.
Keep, if not eaten or given away, in an airtight tin.
I am in such MAJOR disgrace.. Whilst SHE was
doing something facing the other way, I 'found' a BIG dish full of fresh Ginger Root.. ummm, tasty, so crisp to MY beak.. so I gave it a good Beaking.. bits flew everywhere.. until SHE turned around at the strange noise..
Oh dear, Dear Readers.. YOU see.. SHE had apparently promised a friend Crystallised Ginger and that's what I had just munched.. GULP..
Think of other things like the next Post, which will be the next instalment of mysterious Tale.
GeeGee Parrot.
January 14th, 2013.
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