Pecan, Chocolate, Coffee Biscotti

Just in time for Christmas giving, I found this recipe from the very talented Belinda Jeffery.  The combination of chocolate and coffee elevate this Biscotti to new heights.  I love to give my friends a little home baking at Christmas, I feel it shows you care because you have gone to a little extra effort. So for all those friends on the "nice" list this is for you.

Ingredients

80g roasted pecans, halved (can substitute other nuts)

1 3/4 cups plain flour

3/4 teaspoon bi carb soda

3/4 teaspoon baking Powder

1/2 teaspoon salt

2 teaspoons of instant coffee granules

120g best quality dark chocolate, chopped

125g unsalted butter at room temperature

1 cup caster sugar

1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)

1 1/2 teaspoons vanilla extract

Method

Preheat oven to 180 degrees Celsius.

Line a large oven tray with baking paper.

Combine the flour, bi carb, baking powder and salt in a small bowl.

Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.

Add the pecans and chocolate and mix so they are coated with the flour mixture.

In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.

Add egg is slowly beating in between. 

Add the vanilla.

Combine the flour mixture above and fold until a soft dough forms.

Press the dough gently together and then divide in half and and place on oven tray. From into a log shape. 

Leave space between the 2 logs as the mixture will spread when baking.

Bake for 35 minutes or until golden.

Remove and leave to cool until just warm to the touch.

Turn oven down to 160 degrees Celsius and line another tray with baking paper.

Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife.  Do not try to cut too thinly or they will crumble.

Lay the slices flat on the prepared trays.

Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.

When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.

Store into air tight containers until ready to gift wrap and give to friends.

Delizio

Mamma Marmalade

Ketopanna

I have several family members following a Keto or low carb diet so as not to deprive them of sweets, I have created this strawberry panna cotta for them to enjoy. I want to create a repertoire of Desserts that will fit with their Keto requirements and not be full of artificial sweeteners of  any kind.

Luckily in Australia it is strawberry season.

Ingredients

1 punnet of fresh strawberries (I am yet to experiment with frozen berries, but you could try)
1 cup of thickened cream
1 teaspoon (scant) of powdered gelatine
Vanilla pod or vanilla extract to taste

Method

Wash and thinly slice all the strawberries. Don't forget to remove and discard the green stalk.
Combine them in a small saucepan with a dash (1 tablespoon) of water.
Simmer until they break down, a few larger pieces are fine and look good in the puree to avoid that "mushy" look. This will take approximately 10 minutes on a low heat.

While the strawberries are cooking, place 3 teaspoons of water in a very small dish and then add the 1 teaspoon of gelatine. This will "bloom", stir to combine, it will quickly form a gel like consistency.
Remove the strawberries from the heat and set aside.

In another small saucepan, heat the cream until it just starts to simmer, a few small bubbles will start to appear on the surface. Add the vanilla.
Remove from the heat and whisk in the gelatine mixture, stir until it is well combined.
In small dishes place a measure of the strawberry puree, then pour in the cream and gelatine.
This recipe can make 6 small panna cotta's or 4 more generous.

Place in the refrigerator for a minimum of 4 hours to set.

Then serve and enjoy.

Mamma Marmalade