I can’t believe just how fast time has gone by. It’s been one month since I last posted and it’s only 3 months left until our wedding! Ahh! In the beginning I really only wanted a simple, no fuss reception but as planning started to unfold, it became more and more complicated. The budget has also sky rocketed. It may have been a good idea to engage a wedding planner from the start…
During this period, we also adopted a kitten from RSPCA. A week into the adoption, we found out he had ring worms and cat flu at the same time. It wasn’t the happiest time for him or us but thankfully giving him medication hasn’t been very difficult. He’s a whole lot better now and the energy he brings to the house is unbelievable.
Dear readers, meet Nemo. When we adopted him, he was just over 4 months old. He’s a little bundle of joy and seriously keeps us busy. Now you know why you haven’t seen me much on the blog lately, and YES he does this ALL the time.
He has a very interesting liking to pistachios, sweet potatoes and…this crunchy almond biscotti. Whenever anyone in the family had any of the biscotti, he would dash over, climb onto their laps and try to dig it out of their mouth with his paws. He’s even tried sticking his face into my mouth in a desperate attempt to find some remnants of that delicious Italian biscuit. Yes, it’s very cute..but he wasn’t allowed to have any, sorry!
I totally understand why Nemo would like this biscotti though, it smelt so good when it came out of the oven and tastes fantastic. It’s a bit more crunchy than your usual biscotti but that’s exactly why I like it. If you find it a bit too crunchy or too hard to bite, try cutting them thinner or have them in the oven for a few minutes less.
I’ve been so busy lately that I realised I hadn’t taken very many photos of Nemo, I should really do that before he grows up. In the mean time, here’s the recipe for the biscotti, if you have a cat, you’ve been warned…
- 2 cups plain flour
- 1 cup caster sugar
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3 large eggs
- 2 tablespoons Amaretto (optional)
- 1 teaspoon vanilla extract
- 1 cup whole almonds, toasted and chopped (not too fine)
- Preheat oven to 150 degrees Celcius or 300 degrees Fahrenheit.
- Line a large baking tray with baking paper, lightly oil the surface.
- Combined all the dry ingredients and set aside.
- In a medium to large bowl, whisk together the eggs, Amaretto (optional) and vanilla extract until smooth and well blended.
- Slowly add the dry ingredients to the wet ingredients and mix through. Don't over mix.
- Dough should be quite sticky at this stage.
- Lightly flour your hands and roll the dough out onto the pre-prepared baking tray into a long loaf, about 25cm long and 12cm wide.
- Bake the dough for about 50 minutes or until firm and dry.
- Remove from the over and cool for 10 minutes (do not turn off the oven!)
- Using a long serrated knife, cut the dough into 1 to 1.2cm thickness.
- Lay the slices back down onto the baking tray and bake for a further 20 minutes on each side or until golden.
- Cool the biscotti before consuming.
- Don't over bake the dough as it will get very dry and hard to bite.