Panettone Teacakes

Tags

Aroma Panettone, Panettone

I  love Panettone and intend to make it some time – I’ve even bought the cases already – but I get the impression it takes an age, is quite complicated, and is prone to failure (sometimes collapsing after you’ve proudly extracted it from the oven). Not that that will deter me. In the meantime, these buns are far simpler and still have the authentic texture, aroma and flavour, just in a smaller package. Not that they’re that small. In fact one would make quite a mouthful for just one person.

Crumpets

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crumpet rings, crumpets, griddle

Soon after I had decided I was going to have a go at making crumpets I saw a pithy letter in the Guardian which read: “Having just taken three hours to make five crumpets, 79p for six from the supermarket is always going to win”. Well, I wasn’t put off…

Bagels

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Aniseed, Bagel, fennel seed, Fresh from the oven, poppy seed, Sesame

Despite its name, this blog will not just be about things Italian, and you certainly couldn’t get much less Italian than this recipe.

“The oddest thing you are ever likely to do to a piece of dough”. So says Daniel Stevens in his introduction to the recipe I have adapted here. He was referring to the way the bagels are poached before being baked. Odd it may be, but the unexpected reward was the delicious aroma that wafted up from the simmering water. Not only that, but the finished bagels were delicious too.

A Duo of Italian Biscuits

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Almond, Biscuit, Pistachio

Two Italian biscuits I have posted recently go rather well together on a plate, and also make a good taste combination. They are Biscotti alle Mandorle Amare (Bitter Almond Biscuits) and Biscotti al Pistacchio.

Biscotti al Pistacchio

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Biscotti, Biscuit, italian, Pistachio

The crackled outside of these biscuits allows you to glimpse the luscious green interior, in which the subtle flavour of pistachio is enhanced by honey, lemon and vanilla.

Biscotti alle Mandorle Amare

Tags

Almond, Biscotti, Biscuit, bitter apricots, Sicily

For someone with a sweet tooth like mine, one of the highlights of a trip to Sicily is to visit the pasticcerie, or cake shops, with their shelves full of beautifully formed biscuits and cakes. Often they will have n-shaped (or z-shaped) biscuits like these.