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Biscotti. They never last long when they are freshly made… Use whole almonds,…

Biscotti.
They never last long when they are freshly made…
Use whole almonds, with their skins on, for extra goodness. I add some vanilla seeds and two pinches of cinnamon.
Bake once, leave to rest, cut and bake a second time – ‘bi’-scotti, or ‘biscuit’ in English or French, meaning ‘baked twice’.

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