Bar One Cups & Almond Buttermilk Biscotti

Once the fire has burned down and your guests are feeling replete, it is the perfect time to wind up the occasion with a boozy, warming drink. This is best made individually in tin cups. Served with Almond Buttermilk Biscotti

Bar One Cups

Gas Braai
Kettle Braai / Direct Wood or Charcoal Fire

Serves 4


  • 4 mini Bar One® chocolates
  • 500 ml (2 cups) fresh cream
  • 500 ml (2 cups) milk brandy (optional)
  • 20 ml (4 tsp) butter whipped cream (optional)
  • 8 marshmallows (optional)


  1. Break the mini chocolate bars into pieces and divide between four tin cups. Pour 125 ml (1⁄2 cup) cream and 125 ml (1⁄2 cup) milk into each cup. Add a shot of brandy and a teaspoonful of butter and stir to mix.
  2. Place over the lowest heat point on the fire and leave there, stirring from time to time, until the chocolate has melted completely. For extra decadence add a spoonful of whipped cream and top off each drink with a couple of marshmallows.

Almond Buttermilk Biscotti

Makes about 30


  • 240g (2 cups) cake flour
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) salt
  • 210g (1 cup) caster sugar
  • 125g butter, cubed
  • 100g blanched almonds
  • 2 extra-large eggs, lightly beaten
  • 125ml (½ cup) buttermilk


  1. Preheat the oven to 180°C. Combine the flour, baking powder, salt and sugar in the bowl of a food processor.
  2. With the machine running, add the butter a block at a time and process until crumbly. Stir in the nuts.
  3. In a bowl, mix ¾ of the eggs with the buttermilk and add to the flour mixture, mixing until combined.
  4. Using well-floured hands, shape the dough into 2 equal-sized logs. Place on a baking tray lined with greaseproof paper.
  5. Brush the remaining egg over the logs and bake for about 30 minutes until golden brown.
  6. Reduce the oven temperature to 140°C.
  7. Cool for 10 minutes, then cut into 2cm slices and return to the baking tray for a further 15-20 minutes until nice and crunchy.