Almond biscotti القرشلة باللوز




  1. 1 cup corn oil
  2. 3 eggs room temperature 
  3. 1 cup sugar
  4. 2 drops almond extract
  5. 3 1/4 cups all purpose flour
  6. 1 tbs fennel
  7. 1 tbs whole anise seeds
  8. 1 tsp ground anise seeds
  9. 1 tsp baking powder
  10. 1 cup toasted almond

For egg wash 

  • 1 egg yolk
  • 1 tsp instant coffee diluted in 1 tbs of water


  1. Preheat oven to 350F. 
  2. In a big bowl beat eggs, sugar and almond extract.
  3. Add oil and stir to combine.
  4. In a nother bowl stir in flour, anise seeds, fennel seeds and baking powder.
  5. Add dry ingredients mixture to liquid mixture.
  6. Add almonds and knead to form a soft dough.
  7. Let dough rest for 10 minutes.
  8. Divide dough into 2 balls.
  9. On a lightly floured surface, unroll each ball into a log.
  10. Transfer logs to a cookie sheet.
  11. In a small bowl brightly beat egg yolk with the instant coffee.
  12. Brush the egg wash on top of logs, and with a fork, draw lines for decoration.
  13. Place the cookie sheet in the middle rack of a preheated oven.
  14. Bake for 25 minutes
  15. .
  16. Take the cookie sheet out of the oven and let logs cool down for ten minutes.Transfer logs to a cutting board.
  17. With a serrated knife carefully cut logs into thin slices.
  18. Arrange slices in the cookie sheet and bake again for 10 minutes.
  19. Enjoy your biscotti with a cup of coffee or tea!!
  20. Store the rest of your biscotti in a tight cover container for freshness.

Paparoti buns ( roti boy buns )



16 small cubes of butter

  1. 3 1/2 cup flour
  2. 1/3 cup brown sugar
  3. 1 teaspoon salt
  4. 2 teaspoon instant yeast
  5. 1 egg lightly beaten
  6.  1 cup warm milk
  7. 1/4 cup butter softened 


  1. 15 tbs. soft butter
  2. 1 1/2  cup icing sugar 
  3. 3 large eggs 
  4. 2 tablespoon instant coffee mixed with bout 2 tablespoon water
  5. 1 2/3 cup self rising flour.


  1. Cut butter into 16 small cubes, and freeze on a tray. (This is besides the other butter in recipe ) 

For dough:

  1. In a mixer bowl with a dough hook attached, mix flour , sugar and salt on low speed. Add in yeast. Mix again. Add in milk and egg and mix on high for 8 minutues. Add in butter. Mix for 5 minutues more.
  2.  Divide dough into 16 equal rounds. Leave to rest for 10 minutues on a greaseproof paper.
  3. flatten each ball .
  4. Turn over and place ice cube size butter inside and pinch to form a bun . 
  5. Once all 16 are done leave to rise on a greased oven tray in a warm area .

For icing:

Icing ( to be piped or spread over buns before baking )

  1. mix icing sugar and butter till soft and creamy, add eggs in 1 at a time . 
  2. Add in coffee and keep beating.
  3. slowly add in flour a little at a time. (You may not need all or you may need a little more) just check consistency. needs to be just firm enough to pipe. 
  4.  Put the icing into piping bag and in the fridge for at least half an hour before using it.
  5. When you are ready to bake, pipe on icing over buns in a spiral shape just over the top and a bit on the sides. Bake at  400F. In the middle rack of the oven for 12- 15 minutes.
  6. Enjoy!!😊