I got the recipe for this biscotti at a Pink Ginger class I did before Christmas. I got a huge craving for pistachios during the week so I decided to make up a batch of the biscotti. The ginger adds a lovely kick to the recipe as well as giving a nice contrast to the crunch of the nuts!
I got Edd Kimber’s book Say It With Cake for Christmas and the first recipe I attempted was the Chocolate and Ginger Tarts. The pastry itself was a bit different, Edd uses some ground almonds and the seeds from a vanilla pod. The recipe actually called for a muffin tin, but I had to use my bun tin, so mine are a bit smaller than they should be.
I have a bit of a blog backlog (guilty face). As a result, in mid February, I am now uploading a picture of my finished Christmas cake (even guiltier face).
Finally getting around to uploading pictures of my Grandad’s 70th birthday cake! The cake itself was a 12 inch chocolate biscuit cake. I iced it with green fondant icing and made some little flowers out of yellow and pink flowers.