Biscotti is certainly not Irish, but it’s green and that’s close enough for me for St Patrick’s Day. My family is Irish so we’ve never celebrated an over the top US-style St Paddy’s, let alone with Guinness cake or green beer, but hey, it’s an excuse for a themed party so I’m all over it. Theme away, people, theme away. Even if it means donning a novelty hat and getting drunk on Guinness even though you don’t particularly like it.
If I were to really go for it, which I won’t because I’ll be busy galavanting around London with my sister (I’m sure we’ll find room for a wee half of Guinness somewhere) I’d start the day with potato farls and egg with a little brown sauce, lunch would be some sharp cheese on my mum’s amazing soda bread and for dinner a (vegetarian) stew with colcannon (mashed potato and cabbage) or champ (mashed potato and spring onions). After all that carb-rich food you wouldn’t want dessert. Not even one with vegetables. But you might be able to fit in a pretty green kale and almond biscotti. You’d probably need a little lie down first, though.
Indeed, kale and almond biscotti. You’re still processing it, I can tell. Let me shake you by the shoulders and squeal animatedly that YOU CAN’T TASTE THE KALE AND IT’S GREEN!!
In other news….
– I’ve had an article about my vegetable desserts published in the April/May issue of The Green Parent – the UK’s leading natural parenting magazine.
– I’m back in the Huffington Post this week, this time showing how you can colour your food green for St Patrick’s Day – using vegetables instead of food colouring.
- 60g (1 cup, packed) kale leaves, woody stalks discarded
- 250g (2 ½ cups) plain, all-purpose flour
- ½ teaspoon baking powder
- 100g (½ cup) caster sugar
- 125g (1 cup) blanched almonds, chopped
- 2 eggs
- 1 teaspoon almond extract
- Preheat oven to 160C/325F. Line a baking tray with parchment paper.
- Simmer or steam the kale leaves for a few minutes until tender. Drain and refresh under cold water. Drain, squeeze out any excess water and puree in a food processor or with a hand held stick blender. It will still be slightly stringy. Set aside.
- In a large bowl, stir together the flour, baking powder, sugar and chopped almonds.
- In a separate bowl, whisk the eggs. Add the almond extract and kale and mix well. Add to the flour mixture and work into a firm dough. You may need to use floured hands.
- Turn onto a lightly floured surface and shape into a log the length of the baking tray. Place it onto the prepared tray and bake for 35-40 minutes or until it begins to turn golden. Leave the oven on.
- Allow to cool for 15 minutes then cut at a slight angle into even slices ½ inch thick. Place the slices, cut side up, onto the lined baking tray and bake again for 12 minutes. Flip each piece over and bake for a further 12 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.