Chocolate & Orange Biscotti

Chocolate & Orange Biscotti


200 grams of almonds
200 grams of sugar
3 tablespoons of homemade vanilla sugar
3 egg yolks
3 egg whites
pinch of salt
50 grams of dried cranberries
60 millilitres of orange juice
Zest of 1 1/2 orange
400 grams of plain flour
1,5 tea-spoon of baking powder
Dark chocolate

Making Chocolate & Orange Biscotti

Before I begin I have to mention that I was not really sure how the biscotti should look and so they are not exactly the shape they should be, that is, not as high in the middle. Anyways, taste wise they are awesome and I’m thinking of dropping the biscotti look altogether, making round cookies and dipping the bottom in melted dark chocolate. Oh yes…

Preheat your oven to 175 degrees Celsius. Take out your almonds, a good knife and a chopping board and chop, chop away until all your almonds are roughly chopped. Measure up your cranberries and grate orange zest over the lot. Squeeze the oranges and save the freshly made orange juice for later.

Take out two bowls, and crack the eggs, separating the egg yolks and the egg whites into two separate bowls. Leave the bowl with the egg whites for last. Add sugar and vanilla sugar to the egg yolks and beat with a mixer, until it becomes slightly creamy. Beat the egg whites stiff (a clean bowl and clean beaters are essential if you want to get a good result) and fold it gently into the creamy batter. Add the rest ingredients to your dough, chopped almonds, zest and all. Measure up your flour and baking powder and sift it in. The dough should not become too dry, but if it is a bit sticky, as mine were, I suggest you add some more flour to get a more manageable dough. You can also flour your baking surface, to get more control over the dough.

Cut the dough into 3 pieces and roll them out into even sausage shapes the length of your baking tray. Flatten them slightly they should have about 2 centimeter in height and about 6 centimeter in width. (If you even out the surface they might look slightly nicer than mine. My biscotti’s got a slightly rough surface since my dough was so wet. Bake the Biscotti on the middle shelf for 30-35 minutes, until golden brown in colour. Take the Biscotti out and onto a chopping board and use a sharp knife to cut them at an angle. Leave them to cool on a baking rack.

When the biscotti’s have cooled down you can dip them in melted chocolate. I bought dark chocolate chips that melt easily in a thick pan or in the microwave (just don’t let the chocolate burn). Dip the cookies in the chocolate and leave them to dry on a sheet of baking paper. (If you dip the biscotti in chocolate they should be kept in the fridge).

Tip: Replace cranberries and almonds with dried apricots and hazelnuts. The cookies also make for a great present, just add them to a pretty jar with a bow and a nice label.

Enjoy with a cup of coffee or tea …


Norwegian Apple Cake

Homemade Norwegian Apple Cake


1 egg
2 decilitres of sugar
100 grams of butter
2 decilitres of milk
4 decilitres of plain flour
3 teaspoons of baking powder
4-6  good cooking apples (preferably more sour than sweet)
Sugar and cinnamon-mix
(2 handfuls of dried cranberries/raisins, 1 handfuls of almonds/hazelnuts)

Making Homemade Norwegian Apple Cake

Preheat the oven to 175 degrees Celsius. Crack the egg in a bowl and add sugar and whisk with a hand mixer until well combined. Melt the butter and add it to the sugar mix. Add milk, flour and baking powder and beat in with the hand mixer. Pour the dough into a round cake tin, lined with baking paper and butter the sides of the tin. Peel the apples and cut them in half. Take out the apple core and slice the apples into slices. Place the apples into the cake, one outer circle and one inner. Drizzle sugar and cinnamon on top. (I have a shaker where I have sugar and cinnamon mixed already, I like using it for my cappuccinos). For a more “adult cake” you can chop almonds and cranberries and drizzle on top before the sugar-cinnamon mix, but the cake is also great without.

Bake in a preheated oven for 45 minute to an 1 hour. Use a cake pin after 45 minutes to check whether it needs longer. Enjoy with ice cream and coffee.

Fruity Breakfast Scones

Fruity Breakfast Scones


125 grams of dried fruit (raisins or cranberries)
Pressed orange juice
450 grams of plain flour
3 teaspoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Fruity Breakfast Scones

Set your oven to 200 degrees Celsius. Add the fruit to a bowl and pour over just enough orange juice to cover the fruit. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Pour the fruit mix through a sift to get rid of the juice. I suggest having a  bowl underneath so you can drink the juice, such a waste if not, it tastes really good as well. Add the fruit to the egg and milk mix and pour it in the dent that you made in the crumbled dough. Mix well  until it all makes one dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.

Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.

When you know one scone recipe its easy to vary the recipe. Have a look at my Bacon & Cheese Scones, my Apple & Cinnamon Scones and Ham & Cheese Scones.

Inspired by Jamie Oliver