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biscotti

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biscotti

Postby Gillthepainter » Fri May 25, 2018 6:26 pm

what do you put in yours?

These are almond, pistache, fennel and lemon rind. Very little sugar.

Image

I didn't look at the pistachio packet closely enough tho. Salt and pepper pistachio.
These are most odd, I'll have to use them as cheese crackers. :roll:

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Re: biscotti

Postby Sakkarin » Fri May 25, 2018 6:46 pm

I stick with almonds, for me they toast just right, when the second baking is to absolute hard as rockness. I can't imagine pistachio would survive...

And no thanks to the fennel and lemon :-(

Quite happy to try them if someone offered me them ready made though, and would probably enjoy!

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Re: biscotti

Postby Gillthepainter » Fri May 25, 2018 7:01 pm

Well I'm anticipating a slice of cheese will recover them, Sakkarin.
There's little sweetness to them already, so I'm hopeful.

I've got marmite too ;)

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Re: biscotti

Postby miss mouse » Fri May 25, 2018 7:29 pm

I am going to try this

https://www.greatitalianchefs.com/recip ... tti-recipe


it has 30 gms of superfine polenta with 180gm plain flour in the recipe. Could I sub cornflour or not bother?

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Re: biscotti

Postby Stokey Sue » Fri May 25, 2018 9:00 pm

I make pistachio and cranberry biscotti at Christmas, they are very nice and pretty, and of course I can get nice plain unsalted unroasted pistachios at the Turkish shops

I think this recipe is the one, I usually make twice this amount

http://www.redonline.co.uk/food/recipes/nigella-lawson-s-cranberry-and-pistachio-biscotti

Miss mouse, when you say cornflour, do you mean powdery corn starch, which I don't think will work, or corn meal, which should?

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