Mumma’s Biscotti

250g butter (room temperature)
500g all-purpose flour
200g white sugar
2 eggs
2 tsp cinnamon
70g toasted almonds
2 oranges – separated in juice and rind
Baking paper

Pre-heat oven to 180° C.
Put butter and eggs in a kitchen blender and blend until creamy. Add sugar, flour and cinnamon and blend for a further 5 – 10 seconds. Add the orange rind and juice. Add the almonds and do a further quick blend (you don’t want to blend them until they are fine).
Roll the mixture into two long rolls and press them down. With a knife, make some indents in the dough – this will help you cut it once you take it out of the oven. Bake for 20 – 25 minutes until golden. Remove from the oven and allow to sit for 5 minutes.
With a bread knife, cut the strips of Biscotti and lay the Biscotti on their sides.
Lower the heat to 110° C and bake for a further 2 – 3 hours, until the biscotti is nice and crunchy. This takes the moisture out of the biscotti and gives it crunch!

My Favourite Cookies of all Time!

INGREDIENTS Cookies 2 cups Pams self-raising flour ½ tsp baking soda ¼ cup of warm milk 2 Tbsp ground ginger 1 1/5 cups of Pams soft brown sugar 175g Pams butter 2 egg yolks (reserved from the icing see below) Wisk with a fork 3 Tbsp Pams golden...

BBQ’d Pork Hock with ‘Virginia Style’ Sauce

INGREDIENTS • 4 fresh pork hocks (uncooked, unsmoked, skin on) Rub for the Hocks: • 4 tsp ground cumin • 4 tsp ground fennel seeds • 4 tsp ground black pepper • 1 tsp cayenne pepper • 2 tsp salt Virginia Style BBQ Sauce: • 1 L cider vinegar • 750 ml...

Want to be a VIP Reader?

Get all the latest updates from La Vita Magazines Editor

straight to your inbox!

You have Successfully Subscribed!