3/4 cup (110 grams) blanched whole almonds (you can blanch them yourself *click here* or do what I did and buy them already blanched)
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
2/3 cup (110 grams) semi-sweet or bittersweet chocolate, chopped into bite-sized chunks (can use chocolate chips)
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool & set aside.
Line a baking sheet with parchment paper.
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined.
Transfer the dough to a well floured counter and roll into a log shape, about 30 cm long and 9 cm wide. You may have to flour your hands to form the log as the dough is quite sticky. Place on your baking sheet and bake for about 25 minutesor until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1.25 cm slices, on the diagonal.
Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.
Remove from oven and let cool. Store in an airtight container.
|take care to remove rings and other jewelry...the mixture gets very sticky!|
Step 3: Mix the ingredients for the sauce together. Serve the strips with the sauce in a wrap with carrots, and fresh coriander/parsley.
*In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries.
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
"The Colombo story began many years ago when a young James Brown Richardson, who was employed by Thornton Tea and Coffee, was called to service during the First World War. An Australian veteran of the Siege of Ladysmith, he decided to move to South Africa some years before as he had grown fond of this charming land during a visit. After catching Malaria in East Africa during WW1, he was invalided out. When James (fondly known as "Jas B") returned, he found that his employers had gone under and that he would have to carve his own path in order to continue in the industry that he loved. In 1917, Jas B opened his own shop in Johannesburg, South Africa and began to provide Tea and Coffee to the mines in and around the Transvaal (now known as Gauteng). But in 1922, when Jas B could not deliver to strikers during the Rand rebellion, he was forced to pack up his shop and move to Durban due to the threats of the strikers involved.
It was in 1923 that Jas B together with his son, Norman Richardson (who was only 17 at the time) founded The Colombo Tea Agency in a basement of the old Barnes & McFie Arcade in Durban. The Colombo Tea Agency was based on the Richardson family’s knowledge and “nothing but utmost value” approach to Tea and Coffee. The Colombo Tea Agency, specialists in Tea, Coffee and Cocoa, would continue to make their mark on the people of Durban through harsh times and dark realities, to the silver lining and even brighter future.
Fast forward to the early seventies - the Richardson family business was well supported in their decision to turn down offers in buying their West Street property (the original micro-coffee roastery and shop) as a part of a development project in 1972. In refusing to give way to big business, Norman Richardson, then MD of the company, quickly became a people’s hero receiving a flood of appreciative letters from all over the country.
Colombo Tea & Coffee Co. has undergone many changes, but time has taken kindly to the Colombo legacy and the preservation of our ideals. Our Mission since 1917 has been "To never compromise on the value of fine Tea and Coffee and Cocoa, and to spread our love of these fine beverages to all that we come into contact with". We now have the opportunity to communicate this message with the entire International community, showing our knowledge and skills, passed down to us through generations of passionate research and development. Our young team is comprised of passionate roasters, blenders and baristas dedicated to the artisan science of flavour, especially the complex characteristics found in tea and coffee. Lead by Victor Richardson (fourth generation director of Colombo) and Kyle Fraser (the young blood and breath of life into Colombo) commitment to the local audience and web of local ‘business partners’ we are destined to spread our unique message to an eager market!"Who wouldn't want to pop in for a cuppa now?!
Sarah has been incredible to work with so far, with a menu that includes the likes of "cream cheese stuffed dates skewered with parma ham" and "marinated lamb cutlets with coriander and honey" I am hoping that I have enough time in between greeting guests to fill my tummy!
The Harris & Homes website is under construction, but in the mean time you can contact Sarah direct on 074 183 8745
*Note: when/if eating greens from the garden, make sure to give everything a good wash first and to do a thorough *pest* search...we had to throw away a HuGe gem squash and baby pumpkin due to some nasty creatures.
Pair with some lemon and garlic cous-cous and a healthy side portion of spinach dessed in balsamic vinegar and you are a-for-away...enjoy!
*those funny pink bits are actually ham....ya I know, sort of totally destroys the Veggie vibe but was yummy nonetheless :)