1 Preheat oven to 325 F (160 C). Line an 8-in (20 cm) square cake pan with parchment. 2 In a large bowl, combine flour, baking powder, olives, almonds, salt, thyme and Parmesan and mix with a wooden spoon. Make a well in centre of mixture, add eggs and milk into well and mix well to combine. If there is lots of flour left in bottom of bowl, add an extra 1 tbsp (15 ml) milk and combine to make a stiff dough. 3 Press mixture evenly into base of prepared pan. Bake until puffed and just starting to brown around edges, about 30 minutes. Let cool in pan for 10 minutes, then remove from pan and set aside until cool enough to handle, about another 10 minutes. 4 Line 3 large baking sheets with parchment. 5 Using a sharp knife, slice cooled cake into ¼-in (0.6 cm) thick slices and place on prepared baking sheets. Bake again until crisp and lightly golden, about another 20 minutes. Transfer biscotti to racks to cool completely before serving. Can be stored, fully cooled, in an airtight container at room temperature for up to 5 days. Makes about 30 biscotti

1 Start by making Cranberry & Bacon Jam. 2 When ready to assemble and bake pinwheels, preheat oven to 375 F (190 C). Line 2 baking sheets with parchment and set aside. 3 Lightly dust a clean work surface with flour before laying out puff pastry. Roll pastry into a 7 × 14-in (18 × 35 cm) rectangle and cut into 8 squares about 3½-in (9 cm) each. 4 Divide pastry squares among prepared baking sheets. Working with 1 square at a time, place 1 tsp (5 ml) goat’s cheese at centre of each square. Top with 1 tsp (5 ml) Cranberry & Bacon Jam. With a sharp knife, cut diagonal slits in each corner to about ¼-in (0.6 cm) from filling. Bring every other corner up into centre to form a pinwheel design and press lightly to secure into filling. Brush with beaten egg and sprinkle with chopped pecans, if desired. 5 Bake until puffed and golden brown, 20 to 30 minutes. Transfer to a rack to cool completely at room temperature. Can be stored in an airtight container in refrigerator for up to 1 week. Makes 8 pinwheels


CRANBERRY & BACON JAM PINWHEELS Cranberry & Bacon Jam, make ahead, recipe follows 1 × 1 lb (450 g) package puff pastry, thawed 4 oz (110 g) goat’s cheese, room temperature 1 large egg, beaten

¼ cup (60 ml) pecans, roughly chopped, for garnish (optional)

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