What weird times we suddenly find ourselves living in. The Coronavirus situation is changing rapidly. Each day brings updates, new rules and guidelines. Where I live in Sydney Australia all non-essential businesses close today and there are talks of stricter lockdowns being enforced. The supermarket shelves are pretty much empty. I never thought I’d see the day when flour and pasta would be hard to find. It took me four days to find a bag of sugar, and I am one of the lucky ones who is still healthy and able to visit the supermarket, at least for the moment.
On the work front, you may or may not know that all of my clients are in the hospitality industry. Bars, cafes and restaurants have been hit really hard so all upcoming work has been cancelled. Things are uncertain and a little bit scary. But to keep sane, I am looking at this as an opportunity to keep busy working my own projects right now.
I would also love to help YOU and share heaps of new content here. I have been wanting to make recipe videos, update older content and definitely be more consistent on this platform.
Do you need easy recipes with pantry staples?
Do you want to know how to make more from scratch?
That is what I love to do and I feel like I’ve been preaching about cooking from scratch for years. I have been wanting to share more content like this and it seems like this is the time it could really help my community the most.
If you want any specific recipes or tips, please leave me a comment below or send me a message on my Instagram @spicyiceream. I really want to help the people who may be new to cooking from scratch navigate this new challenge and help more people feel confident in the kitchen. Most of all, I know we are all in this together and will come out the other side. Hopefully with some new kitchen skills that will serve us well for the rest of our lives!
And now onto today’s recipe. I made this Chai, Fig and Almond Biscotti a couple of weeks ago, which feels like another lifetime at this point. I’m sharing this recipe now because if you’re anything like me, baking calms me down. It helps my stress and anxiety levels like nothing else.
I love a weekend baking project because I get so much satisfaction from the process AND the result. And conveniently, this recipe is also made with pretty much all pantry staples, so if you still have access to those, then I hope you will give this delicious biscotti recipe a try!
Almond Biscotti was one of the first few recipes I ever published on my blog and a treat that I will always love. It means “twice baked” because of the two step process. First the dough is formed into a log shape and baked for the first time. Then it is cooled, sliced with a serrated knife into thin biscuits and baked again until golden and crisp.
Another reason I love this recipe is that it is super adaptable. While I loved the flavour combination of warming chai spices with almonds and figs, I also love recipes that still work perfectly even if you have to substitute out an ingredient here and there. Almond biscotti is a classic but you might not have almonds in your pantry right now! You can substitute hazelnuts or pistachios instead.
I think cranberries, sour cherries or apricots would work nicely in place of dried figs. And feel free to experiment with the spices too. I used ground chai tea with a little extra cinnamon in my version. The dark chocolate drizzle is not strictly necessary, but it is very delicious. I think they are the perfect afternoon treat. A little sweet, nice and crunchy and perfect with a cup of tea.
Stay safe out there, remember to wash your hands and please leave a comment below if there is any specific content you would like me to create.
Related Post: Earl Grey Chocolate Chip Cookies
Chai, Fig and Almond Biscotti
These delicious and crunchy Chai, Fig and Almond Biscotti are made with pantry staple ingredients and are perfect with a cup of tea or coffee.
- 2 cups plain flour
- 1 ½ teaspoons baking powder
- ¾ cup sugar
- ¾ cup almonds
- ¼ cup dried figs, roughly chopped
- 2 teaspoons chai tea, finely ground and sifted
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 tablespoon vanilla extract
- 100 g dark chocolate, melted, for drizzling
Preheat oven to 160°C (320°F).
Sift the flour and baking powder together in a bowl. Add sugar, almonds, figs, ground tea and cinnamon, and stir together. Add the eggs and vanilla and mix well to form a dough. Divide the dough in two. Place the dough on a lightly floured surface and knead each piece until smooth. Shape into logs and flatten slightly.
Place the logs on a baking tray lined with baking paper and bake for 35 minutes. Remove from the oven and allow them to cool completely. If not completely cool, it will be crumbly when you slice it. Cut the logs into 5mm thick slices with a serrated knife and place on a baking tray lined with baking paper. Bake for 10-15 minutes until the biscotti are crisp. Cool completely.
When biscuits are cooled, drizzle with the melted chocolate on a baking paper lined tray until set. If the weather is warm, you may need to refrigerate them briefly. Store in an airtight container and serve with a cup of tea or coffee.