Japanese cotton cheese cake

For easter dinner with my family I made a japanese cotton cheesecake from a recipe I found on the nethttp://pencilkitchen.blogspot.com/2011/08/japanese-osaka-cotton-cheesecake.html


 
So I made it and it was reallly good, soft and moist. The only fault I could find in the recipe was too little flavor of vanilla, so if you make it I advise you to use more vanilla.
I was very glad that it turned out to be good because I hate regular cheesecake.

 
Here are some photos of my Japanese cotton cheesecake.

 

Biscotti

This is a recipe for biscotti, I have baked it many times and it always comes out well.  This is rather simple to do but it´s time comsuming.


Biscotti

Ingredient

200 grams sugar

2 big eggs

1/2 tsp vanilla extract

1/4 tsp almond extract

50 grams whole almond (I use the ones with skin on them)

2 tbs finly grated orange peel (optional)

250 grams flower

1 tsp baking powder

1/4 tsp salt

Wisk the eggs and sugar together until they are pale yellow, add vanilla extract, almond extract, orange peel and almonds and blend together carefully.

Now add flower, baking powder and salt to the mix.  Don´t mix it too much or the dough will be too tough.

Divide the dough into two parts and mould into loafs.  Bake the loafs for 40 minutes at 175°celcius.

When the baking time is passed, remove it from the owen.  The loafs shoud have some cracks in it´s surface.  Allow the loafs to cool down for 10 min, then cut the loafs into 1 cm thick slices and bake for 7 minutes.  When the 7 min. have passed turn the slices over and bake them for another 7 minutes.

Finally let the biscottis cool down and store them in an airtight box.

Here I have made loafs out of the dough


















The loafs after being baked once.


















Now I´ve cut the loafs and baked them twice.



















I often bake these and give to friends and family.