Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ SUB­STI­TUTE the al­monds with pis­ta­chios or the cran­ber­ries with sul­tanas if you pre­fer.

+ STORE THE BIS­COTTI in an air­tight con­tainer for up to a week.

+ YOU CAN MAKE the dough up to a month in ad­vance – sim­ply fol­low the recipe to the end of step one, wrap the logs in plas­tic and freeze them. When you are ready, thaw the logs and con­tinue from step two.

+ FOR MORE elon­gated pieces of bis­cotti, slice them on the di­ag­o­nal.

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