|Pistachio &cranberry biscotti|
A bit of travel and I ended up cooking more and blogging less!:) Baking during this past week was more about simple cakes and quiches so my break lasted longer than intended. The thought of using cranberries and pistachios together seemed tempting. And I had them in stock. Before this I had baked a simple cake with these two ingredients. The burgundy and the green looked beautiful together and that was soon followed by these delightful twice-baked Italian biscuits. Teatime is always something light and with home made biscuits that can be dunked in tea, I need nothing else.
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.|
Tip the bowl onto a lightly floured work surface. Divide the dough into two parts and shape them into logs about 9″ long and 1.5 cm wide.
|About to be baked for the second time|
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!!