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