Archive of posts from January 2013

    Almond Biscotti


    In classic CI tradition, this recipe for biscotti is unlike any other I’ve made before, but it produces close to a perfect biscotti: crunchy but not too hard, crumbly but not too buttery. If I were to summarize the key takeaways from this recipe, they would be:Whip eggs to aer...

    Chocolate Krantz Cake


    We were introduced to Ottolenghi by a friend who had a copy of his Plenty. Since then, we’ve made many delicious things like the Ultimate Winter Couscous, Caramelised Garlic Tart and Green Gazpacho. Anyway, when flipping through Jerusalem in Florida over the holidays, I spott...