Wednesday, 15 December 2010
For those who know what Stollen is, you're wondering how on earth it suddenly became Biscotti...
...and for those of you who don't, you probably think I've made a typo and I've now sunk to stealing baked goods..
Haha! Stollen is traditionally german and The Man and I were introduced to it last year by his brother, Francois, it's yummy!
Biscotti is traditionally italian... BUT I love both so, combining them has got to be a good thing right?
And it's kind of a symbolic thing for us to make as a family - sort of. See, I have fairly strong italian genes on my mother's side and The Man's family was apparently one of the original founding families of Vienna, which is in Austria, which, I think is kinda close to Germany?
My european geography sucks... sorry.
Anyway, my mother gave me this cookbook for our anniversary and, lo and behold, there it was. A version of biscotti with the taste of Stollen.
As far as I am concerned for a country that has come up with some really kooky ideas in the past (ever heard Du Hast?) they sure got this right!
Now I really sound pregnant, but if you ever get the chance, try it!
Anyway, you are meant to soak your fruit overnight in spiced rum, I did mine in orange juice and rum essence. Cos... I'm pregnant....
Then you have to combine all your dry ingredients...
This is my version of christmas baking....
It's hot and I want to get it over with!
My mixer looks sad doesn't it?
About a year ago, The Frog was going through a stage of lobbing everything into the bin, I think he was fascinated by the swing top.
It's been about that long since I last saw that other beater.
And to think, my mother has a Kenwood Chef that she lends out to my brother to make Berley. Only click that link if you really want to know...
I think it's a sacrilege. A Kenwood Chef... for berley!
(It's the first time I've made this, I'm busy faking any confidence in this recipe at this point)
Then the recipe tells you to knead it 6 times.
Dust it with icing sugar and you're ready to go.
If you want the recipe, contact me.
I'm also going to be making Hazelnut Biscotti this year - I'll post that when it happens.