Aniseed and Almond Biscotti

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Little crunchy bites of deliciousness. Aromatic, buttery, packed with almonds, these biscotti are the best coffee time treats. They keep forever in a biscuit tin and they are the best solution to quarantine snacking. Be creative: make them as sweet as you like, replace almonds with pistachios or hazelnuts, dip half of them in dark or white chocolate. Do whatever tickles your taste buds. Bake some. You deserve it. Continue reading

Vegan Tahini Biscotti

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If someone offered me a “health-ish” cookie, the chances of me refusing are zero to none. So creating one, was not only a favourite afternoon pastime, but also one of my life’s necessities. This recipe is easy enough for a five year old. They are so aromatic, crunchy and delicious I ended up baking a batch once a week. And they are vegan! Continue reading

Soft Pistachio Drop Cookies

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The soft cookie project: It really is a project you know. At least for me it was. I wanted it to be a thick cookie, crunchy on the edges, soft and chewy in the centre. That’s the reason it took me some time to post this recipe. I have baked and tasted so many cookies these days (not that I’m complaining), until I found exactly what I wanted. THIS cookie. Continue reading

The Best Gingerbread

GINGERBREAD.jpgI’ve been testing this recipe for years and now I can definitely share it with you and call it “the best (ever) gingerbread”. It’s everything a gingerbread cookie should be: Crunchy, flavourful and absolutely delicious. I’m not very proud of my piping skills (for those of you who are wondering – since you have seen my cakes – working with sugar-paste is a much easier task!), but I did take up the challenge and decorated some biscuits for a charity bazaar. I’m posting the photo to give you some ideas on how to decorate them. Continue reading