Turn oven off and let biscotti remain in oven until crisp
tablespoons of the summer savoury.
Simmer at a low
oo.) Now here is the recipe for how to use this
poon, drizzle over the cooled biscotti.
*We fresh mill our
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
epper.
Serve with Savoury Rice.
Savoury Rice.
Put the
cutting board. Slice the biscotti diagonally very thinly (about 1
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
uffin cups, then crumble the biscotti into the bottom of each
In a small bowl, combine cherries and marsala. Distribute 1/2 of mixture between 4 serving glasses. Top with 1/2 the biscotti and 1/2 the mousse. Repeat layers.
Serve trifles with reserved biscotti.
Preheat oven to 220\u00b0C.
Cut savoury cream cheese into 12 wedges and then roll each into a log shape.
Working with one piece of filo at a time (keep rest covered to prevent drying out) brush with butter and then place a cheese log on the short side and foll up into a cigar shape, folding in the edges to enclose the cheese.
Brush with butter and place on a baking tray, proceed and make the other 11.
Sprinkle with seeds of choice and bake at 220C to 8 to 10 minutes or until golden.
Serve with a tomato salsa.
Combine all meatball ingredients, except the oil.
Mix well and taking about 1 tablespoon of mix, form into balls.
Place on a foil lined baking tray, and spray with the oil.
and bake in a moderate oven for 10 to 15 minutes or until golden brown and cooked through.
SAVOURY JAM: Place all ingredients into a saucepan and slowly bring to the boil, stirring to ensure the sugar dissolves.
Reduce the heat and simmer for 10 to 15 minutes or until a jam-like consistency is reached.
he baking sheet.
Bake biscotti in the preheated oven until
e light brown and the biscotti should be crisp when done
In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable \"dough\".
Roll into teaspoon-sized balls and place on a plate.
Freeze 1 hour.
Dip balls in melted white chocolate and allow to set completely on waxed paper.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).