Boozy Sponge Biscotti
Feature image by Levata
The perfect boozy accompaniment to your morning coffee.
Guide
This guide uses sponge cake, but the best is using off cuts or flopped sponge cake that you would ordinarily throw out. We don’t like food waste so we created this little guide.
Provisions Guide
Your favourite liqueur - we used Strega.
Sponge cake off cuts, flopped sponge cake or a whole sponge cake. Go all CWA!
Preparation
PREHEAT oven to 140 Deg C.
CUT the sponge cake into fingers and place onto a lined tray.
DRIZZLE liqueur on fingers, easiest with a pastry brush. (You may feel like dousing the sponge in liqueur, we did too however the wetter the sponge the longer it takes to become crispy and biscotti like)
PLACE trays into the oven for approx 30 mins or until the biscotti are hard. The longer you leave it the harder and darker it becomes. Check after 20 mins as each oven is different.
DUNK in your favourite morning coffee for an extra kick.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita