|Pistachio &cranberry biscotti|
2 cups flour
80 grams caster sugar
1 tsp baking powder
4 tbs butter at room temperature
2 large eggs
The grated zest of 1 orange
1 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup shelled and roughly chopped pistachios (I did not toast them)
Cream the butter and the sugar together.
Add the eggs and vanilla essence and whisk together till pale.
Sift the flour and the baking powder and then fold into the egg mixture.
Add the cranberries, the nuts and the orange zest.
|The logs get ready to be baked.|
Transfer to a lightly greased baking sheet.
Bake in a preheated 180C oven for about 25 minutes. It should turn golden.
Then remove from the oven and cool for about 10 minutes or until firm.
|About to be baked for the second time|
Transfer the logs to a cutting board. With a serrated knife, cut the log into slices. The thickness of the slices should be about half an inch.
Arrange the slices on the baking sheet and bake them for another 10-15 minutes turning them in between.
Remove from the oven and after about 5 minutes, transfer to a wire rack to cool completely.
Store in an airtight container. This made 30 pieces. Although biscotti can be stored for more than a week, mine never lasts that long.:-)
You might have noticed that the amount of sugar isn't much. It's just the way we like it. Not sweet. Although they don't look as good as the ones seen on Google images, they serve their purpose. Of being dunked in tea and enjoyed thoroughly!!