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