Italian Biscotti and British Shortbread

Biscotii with almonds

What you need:

1 large egg

70gr caster sugar

1 cup all purpose four

0,5 tbsp baking powder

1 tbsp vanilla extract

100gr whole almonds

70gr dried cranberries (optional)

What to do:

Preheat the oven to 170C. Beat the egg with sugar untill fluffy. Add flour, baking powder and almonds. Take it out and using floured hands form a lond rectangle. Bake for 25 mins on a baking rack. Take it out, leave to cool. Cut into 2cm slices. Bake 5mins until slightly golden. 

Serve with tea or coffee. 

Shortbread

original recipe here

What you need:

200gr unsalted butter at room temperature

1/2 cup icing sugar

1/4 cup cornstarch or rice flour

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon vanillla extract 

What to do:

Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving some space between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.

I have to admit I made a terrible mistake which made these cookies taste even better :) Instead of adding cornstarch I added potato flour. I completely forgot where my head was. But, it was worth this mistake. The cookies came out of the oven crunchy and delicate.