Scary stories from a lovely place
We’re having a party tonight and for those who know me will know that I am pretty stressed right now. Especially because Stephen has taken to finishing off many d.i.y projects he’s had going for a while. It’s a pre-baby bash. Sort of a last hurrah because apparently after the baby comes we won’t have lives anymore. Apparently. There’s going to be a fire in a barrel, we bought beer and I have handcrafted some of the most delicious finger food known to Jozi: mini pies and quiches, hommus and chocolate cake to name a few. We’re also having almond and peppercorn biscotti which I have made for the first time, and had varying success. Here’s the recipe….
2 teaspoons black peppercorns
2 egg whites
1/3 cup caster sugar
3/4 cup plain flour (or cake flour as it is called here)
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup almonds
And the directions…….
Whip the egg whites and sugar until it is white and foamy (like you’re making a merignue).
Sift flour, ginger and cinnamon and mix in with the egg and sugar. Roughly chop the almonds and smash up the peppercorns, but not too much. Add to mixture.
Spread the mixture in a tin and bake for 35 minutes at 180 degrees. Make sure you don’t cook it too much. Leave in the tin for at least 3 hours, or overnight. Remove from tin and slice with a finely serrated knife. This is the bit I had the most trouble with. It was hard to get the slices sufficiently thin for biscotti.
Spread the slices on a baking tray and cook in a slow oven, about 150 degrees for 25-35 minutes until dry and crisp. Again be careful you don’t overcook! I have made the biscotti twice now, but I need more work at it. Persist and work on your technique to get it the way you like it.
Tonight we will be enjoying the biscotti with savoury dips but it is also great with a cup of earl grey.