I like walking to second hand shops time to time. A year ago I catched a very beautiful, unusual, authentic nutcracker. Heavy, absolutely a working tool, with a carved wooden handle, it’s so pleasant to hold it! Don’t know who was its previous owner. But I like that the nutcracker has a new life in my photos and in my kitchen making my dishes more aromatic and tasty.

Like these biscotti. I have been working on their recipe for several years and I really like the result. But I’m totally sure that the experiments will continue.



200 g nuts (I prefer mix of 100 g pistachios, 50 g pecans and 50 g almonds or hazelnuts, but you make your own choice)
100 g white sugar
200 g all propose flour
3 eggs
a pinch of salt
1 tbs brown sugar


  1. Preheat oven to 175 °C.
  2. Set aside 10 g pistachios and chop.
  3. Mix all dry ingredients including nuts in a bowl, add eggs and knead the dough.
  4. Form a long loaf of dough and place it on a baking sheet lined with baking paper.
  5. Sprinkle with brown sugar and chopped pistachios and press a little.
  6. Bake for 30 minuts then chill completely.
  7. Сut the loaf into 0.7 cm pieces and place the pieces back on the baking sheet.
  8. Bake for 10 minutes, then turn the pieces over and bake in the oven for another 10 minutes.

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