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Ice Cream Cake Recipe
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Almond, rose and ginger biscotti
Image by pathlost
• 200g almonds
• 2 tbs rosewater
• 50g chopped stem ginger
• 100g butter
• 3 eggs
• 200g caster sugar
• 600g plain flour
• 1 tsp baking powder
• ½ tsp salt
Preheat oven to 180C/gas 4.
Spread nuts on a tray and bake for 5 minutes. Remove and leave to cool.
In an electric mixer, beat the butter until light and fluffy. Gradually add the eggs, sugar and rose water; mix until creamed. Add the flour, baking powder and salt. Mix the dough until smooth.
Using a wooden spoon, stir in the the almonds.
Line and grease a large tray or 2 smaller ones and roll your biscottii into long logs about 2cm high. Bake for 30 minutes or until golden.
Let the logs cool for 5 minutes then place on a cutting board. Diagonally slice each log into 2cm-thick pieces. Place back on the tray, cut-sides up, and bake for 5 minutes, or until golden. Turn them over and bake for another 5 minutes.
When cooked, allow to cool then store in an airtight container.
Makes about 50.