mie

baking season already started with extensive comfort cooking going on in my kitchen. we don’t thank or give in norway today. instead, we’re baking: biscotti. actually, i call them clementine biscotti. because i had no orange in house and after all, it’s clementine season. seasonal baking. baking season. important biscotti notes about nuts: i once wanted to make really cool muli coloured biscotti for java – using pecan nuts. i even found lots of biscotti recipes including pecan nuts. don’t do it! they’re too fat and won’t crunch no matter how you treat them. for chic biscotti i give up on green and choose crunchy. late night comfort bakers choose honduras finca portillo coe # 7, pacas to go with tangerine biscotti.

ingredients:
120 g almonds
100 g hazelnuts
150 g butter
250 g sugar
400 g flour
2 tsp baking powder
clementine juice
3 large eggs
1 egg white

200 °C, continue on 180 °C

toast nuts in oven for 15 mins. cool. mix the rest - eggs and nuts in the end. make nice biscotti sausages - sized as desired. let rest for 30 mins somewhere cold. make nice on top using egg white. cook for 40 mins. cut biscotti pieces. place back on tray and cook for 10 more mins. put in your pretty jar. give your friends. have a nice coffee time.