Happy Monday!

Wow what a beautiful weekend it turned out to be. A little windy but beautiful. Hope everyone enjoyed their weekend. Mine was filled with family and lots of laughter with my sisters. One sister lives in Sydney and the other in Barcelona. We were all on the Gold Coast for the weekend. Lots of fun.

I managed to make some more bracelets with the beads from last week. I am making these for our market day on Saturday 6th November. I also made a necklace for market as well. I will be making more of these in lots of different colours.

The bottom bracelet is my 5 year olds who made one with her 6 year old cousin. Need I say they had lots of fun. I must admit I am loving the bright bracelets myself. I have been wearing about 10 of them at a time in all different colours. I do love that boho chic look.

Enjoy your Monday everyone!

Apricot and Pecan Biscotti

Ingredients

• 1 cup (220g) caster sugar
• 2 eggs
• Finely grated rind of 1 orange
• 2 cups (300g) plain flour, sifted
• 1/2 tsp baking powder
• 75g chopped pecans
• 75g chopped dried apricots

Method

1. Preheat oven to 170°C. Line a large baking tray with baking paper.
2. Place sugar, eggs and grated orange rind in a large bowl. Beat with electric beaters until pale and thick.
3. Fold in sifted flour, baking powder, pecans and apricots, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
4. Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).
5. Preheat the oven to 140°C.
6. Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
7. Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.
   
   Enjoy!