Pistachio and Almond Biscotti

Pistachio and Almond Biscotti

By Kira

As I was browsing the Italian Home baking book, biscotti’s captured my attention. Biscotti in Italian means double baked. Since they are baked twice, which removes most of the moisture, so they can be stored for long period. They go beautifully paired with hot cup of coffee.

I had never tasted biscotti before so I was up for the challenge. You would have figured by now, I can never follow a recipe to “T”, I always like to add my little twist to it. With this one, I had reduce the amount of suagr and nuts as well. I made one batch with hard texture which is perfect biscotti and another batch with soft texture (You can achieve this by reducing the baking time during the second bake.) just to see how they taste with different textures.

Here is the picture of my Pistachio and Almond Biscotti

Considering this was my first attempt I was happy with the result, but there is still room for improvement. It tasted great with a subtle orange aroma coming through it and the crunchy nuts to bite on. It was so wonderful to look at the bright green colour of shelled pistchios all over the biscotti’s.


Crystallised Ginger Cookies

Crystallised Ginger Cookies

By Kira

My adventure with soups eased my flu. After I fully recovered, I had strong craving for sugar, so I made Crystallised Ginger Cookies to formally say goodbye to flu.

Wow, my cookie has turned out to be the finale of this whole adventure. It had a fantastic look with evenly coated granulated sugar. They were perfectly cooked with crunchy outside and soft slightly chewy texture inside and had a pleasant aroma from crystallised ginger.

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes
Yield: 15 cookies


  • Butter, room temperature 85 g
  • Light Brown sugar 80 g (10 level tablespoon)
  • Egg, room temperature 1/2 medium size (approx. 3 tbsp with foam from a beaten egg)
  • Molasses 28 g (2 level tablespoon)
  • Flour 140 g (14 level tablespoon)
  • Baking Soda 1 tsp
  • Salt 1/4 tsp
  • Ground Cinnamon 1/2 tsp
  • Ground Clove 1/4 tsp
  • Ground Ginger 3/4 tsp
  • Crystallised Ginger, cut into small cubes 50 g
  • Golden Granulated Sugar 2 to 3 tbsp


  • In a mixing bowl, cream together butter and light brown sugar until it is light and fluffy.
  • Add the beaten egg and molasses, mix until everything is well incorporated.
  • Sift the flour, baking soda, salt, cinnamon, clove and ginger into the cream mixture. Add the crystallised ginger. Mix until everything is well combined. Don’t be alarmed, the mixture will be thick but it will workout.
  • Preheat the oven to 180C (fan).
  • Line the baking sheet with parchment paper, this eases the cookie removing process.
  • Place the granulated sugar in a plate.
  • Scoop a tablespoon of mixture and form into a round ball. Dip the ball into the granulated sugar, coat almost 3/4 of it. Place the ball on the baking sheet with sugar side up. Repeat this process for remaining of the mixture. The cookies will extend while baking, so leave a gap of atleast 3 times the size of your cookie ball.
  • Bake in the preheat oven for 10 minutes or until little cracks appear on the top.
  • Remove from oven and let it cool on the wire rack.