Pia's Table

A traditional treat and perfect with coffee. This is a typical Italian ‘biscotti’ recipe which actually means it's baked twice. They remind me of comfort, family gatherings and I adore the aroma throughout my home when they’re baking. In this photo I had actually added a pistachio/almond nut mix which was delish. The only challenge is trying to slice them as thin as possible. Also, there’s no such thing as eating too many! INGREDIENTS: 4 egg whites, room temp 120g caster suga

These gorgeous lemon twist biscuits are perfect to dunk in coffee, on any biscuit platter, any occasion, even for breakfast and can also be created with any leftover pasta frolla/shortcrust pastry! Makes approx. 20 - 24 biscuits Ingredients: 3 Eggs 1 tsp vanilla 120g caster sugar, plus extra to top 100ml milk 80ml olive oil 1 lemon, zest & juice 450g plain flour, or as needed 3 tsp baking powder 1 egg or milk wash to brush each biscuit Icing: 2 cups icing sugar 1/3 cup lemon

Makes approx. 12-16 biscuits Ingredients: 50g dutch cocoa powder 150g caster sugar or raw caster sugar 60ml olive oil 2 eggs, lightly whisked 1 tsp vanilla extract 150g plain flour 1 tsp baking powder Salt, pinch Approx 50g icing sugar, to coat biscuits Method: In a large bowl, add cocoa powder, caster sugar and mix until combined. Add the lightly whisked eggs, vanilla and olive oil to the cocoa mix and stir until fully combined. In another bowl combine the flour, baking powd

Makes approx. 20 individual/10 filled biscuits Ingredients: Biscuits 250g unsalted butter, at room temperature ½ tsp vanilla bean paste or extract 1 tbsp red colouring/paste food gel, or as needed 200g plain flour 30g cocoa powder 80g icing sugar 30g cornflour Vanilla cream cheese filling 50g cream cheese 1 tsp vanilla bean paste or extract 50g unsalted butter, at room temperature 125g icing sugar Method: Preheat oven to 160°C and line 2 baking trays. In a stand mixer, place

I love these chewy Anzac biscuits! Every year many people bake and share these delicious treats and which is also part of the commemoration of Anzac Day. The origin of these biscuits are associated with the Australian and New Zealand Army Corps (ANZAC) from WWI. They were sent to the soldiers by family, wives and women's groups because the ingredients didn’t spoil and kept well during transportation. Makes approx. 20-25 Ingredients 180g (1½ cup) rolled oats 150g (1 cup) plain

I love the summer feel of coconut and these biscuits are light, fluffy and perfect for a summer day with an Aperol Spritz, coffee...actually suitable for any day really. This recipe is a very easy and quick version and can be created within minutes! Makes Approx 12 Ingredients 200g shredded coconut 2 large egg whites 110g sugar 1½-2 tsp vanilla extract Dried Cranberries or other dried fruit to top each macaroon Method: Preheat oven to 160°C. Line a baking sheet with baking pa

These biscuits always remind me of when we used to visit family or special family occasions with coffee. The aroma of almond lingers when these are baking and self-control is tested when placed on a cooling rack. You can keep these biscuits gluten free by not adding the small amount of flour as they will just be as delicious and soft. You definitely need at least 2 or even 3 to devour with your coffee! Makes approx. 18 biscuits Ingredients: 200g almonds meal 220g caster sugar