Biscotti di Regina

Preparing Biscotti di Regina
Preparing Biscotti di Regina

Biscuit dough…similar to pastry dough? Ah, we’ll draw that connection.

Biscotti di Regina has a homely ring to it. A light, buttery biscuit with distinctive vanilla undertones, and a soft inner encased in crisp sesame seeds, it’s comfort food at its best – especially when dunked in hot chocolate. Although I have no Italian, let alone Sicilian, heritage it brings to the surface memories of sitting on the kitchen bench as a wee lass of four with my grandmother. I’d measure out flour, coconut, brown sugar – the essential ingredients for ‘ANZAC slice’ or a fruit crumble. Continue reading

Tarte Tropezienne

Tarte Tropezienne

The Saint Tropez Pastry.

Saint Tropez, synonymous with starlets and luxury, is home to an ingenue of it’s own. One of the pastry sort. A rich yet light and fluffy Brioche dough (thanks to oodles of butter and eggs), filled with pastry or butter cream and sprinkled with pearled sugar – the Tarte Tropezienne is simple yet stylish. Available either as a ‘cake’ large enough to satiate eight, or in delightful individual portions, it prefers the cooler climes of the fridge prior to serving. Continue reading