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 went to an Edible Christmas Presents cookery demonstration last night in PinkGinger. I’m feeling very festive now as a result, despite having sat my second exam this morning! We learned how to make a range of delicious sauces and treats that we could give as gifts. My nearest and dearest are almost certainly getting chilli jam, truffles and biscotti from me this year! I may have to add to my Christmas Prep post! More below on what we did and how it went!