Today was the day I submitted my (hopefully) last ever assessment task for my double degree of a Bachelor of Business Administration and Bachelor of Laws.
It has been an indescribable experience over these last five years….
At 7am I had a hunchback and stiff neck from sitting in front of my laptop for the last two weeks, my eyes were stinging from tiredness, but absolutely nothing could beat the ultimate triumph I was feeling as I printed out my Intellectual Property take home exam.
By the way, I’m on Instagram (CityCat89) if you want a sneak peek of the food photos before I blog about them… and there’s also a variety of pretty and interesting snaps taken of things in my day-to-day life (it’s so exciting).
Well it will be awhile until I get the results back, but until then…it’s time to relax and enjoy my summer holidays! After submitting the exam I headed over to the gym and spent two hours re-setting my body. I almost felt brand new… but crowning the beginning of my long summer break wouldn’t be complete without a baking celebration 🙂
I was looking through Taste.com for some inspiration but you know you’ve had too much study chocolate when anything with chocolate makes you feel slightly nauseous 😉 Then I remembered that one of my friends from high school had uploaded onto Instagram a photo of her afternoon coffee with two pieces of biscotti yesterday. I’m usually not an epic fan of biscotti as the slices I buy in cafes always tend to be very thick and have too much of a bite, but maybe I could control it a little more through making it myself. I was also in the mood for something somewhat healthy…and as this was chocolate-free and butter-free…it suited my mood 🙂
I looked up a few recipes for biscotti, and hey presto, turns out I had all of the ingredients in the pantry already!
As for how much this recipe makes, my serrated knife was a little blunt and so I had some issues cutting (more like sawing) through the almond kernels, which resulted in a fair bit of crumbling. However the crumbled bits are just as yummy.
Therefore, I would say to make 30 pieces of biscotti, you will need:
- 1 egg;
- 1 egg yolk;
- 2/3C caster sugar;
- Finely grated rind of one orange;
- 1+ 1/3C plain flour;
- 1/2 t baking powder;
- 1/2C almond kernels.
Preheat the oven to 180 degrees Celcius and line two baking trays with baking paper. Using an electric mixer, beat the egg, egg yolk, sugar and orange rind in a large bowl until pale and thick.
Sift the plain flour and baking powder over the egg mixture
Add the almonds
Turn out onto a lightly floured surface and knead until it comes together but is still soft and not too floury.
Divide into two, shape into two 20cm long logs and place one on each tray. Flatten slightly and bake for 30 minutes until golden.
Cool on trays for 15 minutes and reduce the oven to 140 degrees Celcius. Use a serrated knife to slice logs diagonally into 5mm thick slices and discard ends. Or eat them, I did.
Place the slices, in single layers, on the baking trays. Bake for 20 minutes, and halfway through turning all the slices over so the other side can crisp up.
Stand on trays for 5 minutes before transferring to a wire rack to cool completely. Serve with a cup of hot tea or coffee. Perfect for dipping in and nibbling on for a lazy afternoon tea ❤
Enjoy the rest of your week, lovelies. I’m planning to make some delicious ricotta hotcakes for breakfast this weekend, so stay tuned. I can’t wait to visit all of the restaurants on my wishlist this long summer of and tell you all about my adventures! 🙂