Biscotti and roasted almonds

I have been baking biscotti this afternoon, getting ready for the Penshurst Farmers’ Market this Saturday, 7 October. These are pistachio and flaked almond flavour with mixed spice – try them with a cappuccino or a cup of tea, or with a creamy fruit fool.

They keep well in an airtight tin if you can keep them out of reach. I usually find they evaporate – how else would I explain the tin emptying so quickly!

As well as these biscotti, I will have wheat free oat and walnut biscuits (try with some blue cheese), gluten free seeded biscuits (great with cheddar) and gluten free very cheesy biscuits (great with a dry sherry or g&t before dinner). Also good as a pre-dinner nibble are the roasted almonds with smoked paprika.

The Farmers’ Market is open from 9:30 until 12:00 this Saturday in the car park by Penshurst Place – I hope to see you there.

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An experiment

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I have been making these cheesy biscuits for a few years – the dough can be prepared in advance and stored in the fridge until needed. Then I bake as many biscuits as are needed, topping them with different seeds or cayenne pepper. They are quite crumbly but have a strong cheese flavour and are great served with pre-meal drinks.

I decided to try making a batch with gluten free buckwheat flour to see if they were as good and yes, they are. The dough didn’t seem to stick together quite as well, but after 24 hours in the fridge I could cut the discs as usual and the flavour is certainly as good as the wheat version. The buckwheat version is on the left, the wheat version on the right.

 

 

Seeded savoury biscuits

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I have been experimenting with savoury biscuits this year hoping to find some that tasted good while not taking too long to prepare. There are two variations shown in the photo – the lighter biscuits on the left are made with spelt flour while the darker ones on the right are made with buckwheat flour. They both contain a mix of pumpkin, sunflower, linseed and sesame seeds. The texture is fairly crumbly as they are made with butter but the biscuits are strong enough to be topped with cheese and chutney.

The buckwheat version is wheat free and gluten-free while the spelt version is not but may be easier to digest than a wheat version.

I will continue to experiment with other flours, fats and seed combinations – watch this space!