Kitty's Corner

Once upon a time, years ago, a kitten posted a recipe on her blog. For some reasons, the recipe suddenly turned invisible, so no one could actually bake the delicious cookies the Kitty had blogged about.

The Kitty has now decided that the recipe has been held secret long enough.

Therefore, dudes and dudettes, Zaphira's recipe service (ZRS) proudly re-present:

Christmas Biscotti ~ Or: Almond cookies

(If you've seen this recipe before, you've known me for more that two years. We should celebrate that! )

The ingredients
3 eggs
300 g icing sugar (0.661 lbs)
200 g almonds (0.441 lbs)
300 g wheat flour (0.661 lbs)
1.5 teaspoon of baking powder
1.5 teaspoon of cinnamon (can be left out when it's not Christmas)




How to do:

Whip the eggs thoroughly with the sugar.

The longer time you whip it, the more delicious cookies you'll get.
So don't feel tempted to rush it!




And now for the almonds! You don't have to blanch them, just use them as they are.



Chop the almonds. Not into too little pieces, just in halves.

If you're lazy, skip the chopping and just pour them whole into the eggs and sugar. I think it tastes better if you chop them a little bit, though. Stir.



Pour in the baking powder, the cinnamon and the wheat flour.
Mix it into the batter with a spoon.
If it gets too dry, you may want to add a spoonful of milk.



Place the batter onto two baking plates with a spoon.
This quantity of batter will make 5 of these "rolls".

Bake them for 25 minutes by 175°C (347°F)

Take them out of the oven and let them cool off for 5 minutes.




Cut the "rolls" into pieces, about 1½ cm wide (0.6 inches)

Put them back into the oven, and let them dry. If you have a hot air oven, you can turn off the heating, and if you don't, then turn the temperature down to 100°C (212°F).

Dry them for about 20 minutes, until they are golden.




Let them cool of, and it is time to enjoy the newly baked home made Christmas Biscotti!