Chocolate biscotti, two-toned

Can’t make up your mind whether you like a chocolate or vanilla biscotti? Make this two-toned Vanilla and Cocoa Biscotti, then roll into one log, baked and cut into pieces.  They are finally baked again, to make a tender, easy to eat Biscotti perfect for your next tea or coffee.    As they are not…

Gluten free Craisin Florentines

Gluten Free

This take of Florentines are so much tastier and even prettier than the ones found in cafes. This Italian classic biscuit features almonds, coconut flakes, reduced sugar condensed milk to tone down the normally very sweet biscuit and dried craisins which after being baked are juicy, soft and tart a perfect contrast to the crunchy…

The perfect cookie: Pistachio Chocolate Biscuits

Drizzled, dipped or sandwiched however you decide to incorporate chocolate into these pistachio  cookies you won’t regret making them. They are Perfectly delicate and elegant shortbreads. I’m convinced shortbread does taste better when they are dipped in chocolate, made with a fine meal of nuts, and cut into stars, moons or daisies. It is Christmas…