Tapping into Ian Lowe‘s savory and sweet formulas, I made some of these almond biscotti using a fantastic Italian flour from Pivetti, along with organic fennel seeds. Here are photos of the results. They dip well in tea or coffee, and have that added digestive (as well delicious lingering taste) of fennel.
Haiku Pizza
Dough Decides Its Time Every so often a job turns into something more than a job. Last week I made pizzas for a...
0 Comments