ALMOND PISTACHIO CRANBERRY ORANGE BISCOTTI






How many times have you tried to make something in the kitchen, but it doesn’t go as expected and you have to trash it? Recently, I was quickly whipping up some Eggs Benedict to go with my homemade sourdough, and the Hollandaise sauce unfortunately split. Instead of tossing out the bad batch, I decided to use the split sauce creatively and recover it!

So here’s what I made... a gorgeous Almond, Orange, Cranberry and Pistachio Biscotti! I totally saved the day and you seriously wouldn’t be able to tell that this was made from a kitchen failure!

I used the split hollandaise and a few ingredients I had at home and it was so easy to make, which went so well with Blackcurrant tea.


How do you salvage your kitchen nightmares?


YIELDS: 28-30

PREP TIME: 15 minutes

BAKE TIME: 50 minutes

PASSIVE TIME: 30 minutes



INGREDIENTS


For Split hollandaise sauce:

3 egg yolks

1 tsp white vinegar

125g unsalted butter

Other ingredients added for biscotti :

3 egg whites (saved from eggs used for hollandaise sauce)

75g unsalted butter, room temperature

1 orange, zested