I’ve got to admit, biscotti seemed too fancy and complicated for me to even try learning to make. As soon as I looked up the ingredients and process for making it though, I was pleasantly surprised with how simple it was to make. I dropped in some of my favorite ingredients like mango and orange zest and enjoyed these crunchy delights with a hot cup of tea.
I grew up under two, distinct types of southern: the sweet tea and biscuits kind and the puttu and pazham type. So, it’s natural a lot of my food concoctions end up colliding with my cultural identities. Not to mention, I look for just about any excuse to add the Indian ingredient, cardamom, to a recipe.
I can’t just make WALNUT COOKIES…where’s the fun in that? Check out my take on walnut cookies which includes wonderful flavors of cardamom, rose water, and coconut.
There are many varieties of payasum, but I love the version my mom makes: palada payasum with coconut milk. You can also make this vegan-friendly by using a butter sub like Smart Balance.