Mother’s Day is approaching fast and what better present to give than time spent together or something homemade with love!

Many of you might feel that in our over-commercialized world it is just another day invented for us to spend money and shops to make profits. But let’s be honest, it really doesn’t have to be that way. Mother’s Day is a chance to stop and say: I am thinking of you. I love you and am grateful for the things that you have done for me. So instead of hitting the shops, why not bake something to enjoy for afternoon tea together. Sit down together and have a chat over a cuppa. Life is so much better with a cup of tea and a biscuit! And even better when shared.I remember vividly baking together with my Mom when I was little, and have continued doing that all my life with much joy. Memories of flour everywhere, cookie cutters, rolled out dough and a beautiful scent filling the kitchen once they are in the oven … It is so satisfying to make something yourself and giving it as a gift to someone you love. These days I live far away from my mum, so biscotti’s will make a beautiful gift! Wrap them up, they keep very well, and send them to wherever your mum might be. You could even include some tea bags to complete the gift …
If you would like to download the free gift tags click here.
This little recipe can be whipped up in no time and the result still looks impressive. The steps are very simple and whilst you have to bake them twice, preparing the dough and cutting them up is done very quickly. If you haven’t used cardamom before, don’t be shy, just give it a go. It is a beautiful spice and similar to the lemon gives a fresh taste to the biscotti. Pared with pistachios it makes for one delicious combination.

Make life sweeter. x

Almond Biscotti

(from delicious magazine)

2 eggs
220g caster sugar
300g plain flour
½ tsp baking powder
finely grated rind of 1 lemon
150g whole almonds, skin on

• Preheat oven to 170C
• Beat eggs, sugar and lemon rind with an electric beaters until pale and thick.
• Sift flour and baking powder into the egg/sugar mixture.
• Fold in sifted flower, baking powder and almonds.
• Use your hands to lightly knead dough on a floured surface until the dough is smooth.
• Form the dough into two logs.
• Bake the logs for 25-30 minutes on a tray lined with baking paper until firm to touch and lightly golden.
• Take them out too cool down completely (about an hour).

• Preheat the oven to 140C.
• Cut the logs with a serrated knife at the diagonal into 0.5cm slices.
• Lay them out on a baking tray and bake again for 15 minutes, turning them once.
• Take them out, let them cool and enjoy!
• They can be stored in an airtight container for 2-3 weeks.

Pistachio & Spice Biscotti

2 eggs
220g caster sugar
300g plain flour
½ tsp baking powder
½ tsp cardamom
150g shelled, unsalted Pistachios

Same steps as for the Almond Biscotti. Just omit the lemon zest and add the cardamom together with the flour and baking powder.