Top With Cinnamon — Off the Shelf

Izy Hossack's new cookbook, Top With Cinnamon, is a delightful romp through a delicious assortment of sweet and savory bites.
Top with Cinnamon

London food writer Izy Hossack has made quite a name for herself in the food blogging world. At just 18 years old she wrote her first cookbook, Top With Cinnamon (aptly named after her successful food blog), and delighted food fans the world over. Hossack’s book delivers on her blog’s promise of light, effervescent writing and delicious food. “A few of my fave ingredients are bittersweet chocolate, Maldon salt, pecans and maple syrup,” she writes in the About section of Top With Cinnamon. “That pretty much sums me up.”

You’ll find all of Hossack’s favorite ingredients in her new book’s recipes, each laced with an inviting attitude of fun and built on a foundation of culinary skill. The Rainbow Biscotti Cubes (recipe below for you to try at home) are the perfect little holiday party bites if you’re on the hook for bringing a sweet treat. Hossack admits, “My favorite thing to make is the pulled Chicken Tacos with Peach BBQ Sauce because they're ridiculously easy and surprisingly quick to make, so they're great for weeknight meals or when I'm cooking with friends.” Which dish seals the vote for friend favorite? “I think the general consensus is that the Swedish Chocolate Cake is the favorite recipe of everyone I know, but it's such an easy recipe to make that they all make it themselves!”

Rainbow Biscotti Cookies

Though she’s young, Hossack makes recipes that show kitchen wisdom well beyond her years. The book offers dishes that range from Sweet and Sticky Pork and Stromboli (Ish) to Chocolate Pots de Creme and The Best Chocolate Chip Cookies (with a secret ingredient that most certainly achieves Hossack’s desired “jazz hands” effect). The food isn’t fussy, but it’s certainly not plain. The recipes are easy to make, and anything that required step-by-step visuals includes photo tutorials. All the images are stunning. The only challenge that comes with this book is deciding which dish you’re going to make first. You can order your copy of Top With Cinnamon  here.

Rainbow Biscotti Cubes
Makes 30 cubes

These cookies are way too cute. The chubby, rainbow-speckled cubes are loved by all and are the perfect size for stacking on the side of a coffee saucer, or piling up like little sugar cubes in a bowl. This biscotti dough isn’t rock-hard when baked, so you won’t need to worry about any tooth-chipping mishaps. Lightly almond scented, these cookies are heavenly when enrobed in the white chocolate — perfect for a midmorning snack with coffee.

1 cup (125 grams/4 1/2 ounces) plain (all-purpose) flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (65 grams/2 1/4 ounces) granulated sugar
3 tablespoons multicolored sprinkles
1 egg, plus 1 egg white
1 tablespoon amaretto liqueur or water
1 teaspoon almond extract
1 tablespoon vegetable oil
3 1/2 ounces (100 grams) white chocolate

Preheat the oven to 350 degrees F (180 degrees C/Gas 4). In a large bowl, stir together the flour, baking powder, salt, sugar and sprinkles. Add the whole egg and egg white, amaretto or water, almond extract and oil. Stir together into a sticky dough.

Form the dough into a 4-by-5-inch (10-by-12.5-centimenter) rectangle on a baking tray lined with baking parchment. Bake for 30 minutes until golden and firm.

Remove from the oven and while still on the tray, use a sharp knife to slice into roughly 1-inch (2.5-centimeter) cubes. Spread the cubes out over the baking parchment and bake for another 15 minutes. Leave to cool on the tray for 10 minutes.

Break the chocolate into pieces and place in a small heatproof bowl set over a pan of gently simmering water. Make sure the bottom of the bowl isn’t actually touching the hot water. Use a wooden spoon to stir the chocolate until it is completely melted. It will take about 5 minutes.

Dip a corner of each cube into the white chocolate, then return it to the baking parchment and leave until the chocolate has set. Once set, transfer the biscotti to an airtight container (they will keep for up to a week).

Reprinted from © Top with Cinanamon by Izy Hossack, Hardie Grant, 2014. Photographs courtesy of Izy Hossack.

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