Here's another lovely Christmas present idea. I have made pistachio and cranberry also a batch of almond and fig.
- 300gms plain flour
- 200gms granulated sugar
- 2 eggs
- 1/2 tsp baking powder
- 90gms cranberry or thinly sliced fig
- 100gms pistachios or whole unblanched almonds
- Whisk the eggs with the sugar until pale and doubled in volume.
- Sift the flour, baking powder and add the cranberry and pistachio.
- Fold into the eggs and sugar mixture.
- Form the dough into an oblong about 30cm x 10 cm
- Bake in the oven for 30/35 minutes.
- Allow to cool for 10 minutes
- Cut the 'biscotti' into strips and bake in oven until golden and dried out.
Store in an air tight tin for at least 2 months.
I just love dried cranberries. I keep buying them to bake with and end up scoffing the bag. Your biscotti look wonderful. I was unaware they kept so long. I wish now I had made them to accompany my 'home mades' as Christmas gifts :) As always your photos are gorgeous.
ReplyDeleteUtterly fabulous. I'm definitely going to make these once I get the rest of my Christmas 'tasks' out of the way.
ReplyDeleteThank you Brenda and George! They do make very lovely presents, as I say IF you can be parted from them. Already 3 people are now not going to get them!
ReplyDeleteI know it might not be biscotti season but I had a craving for these delicious munchies so I tested the recipe in a hot July afternoon and by improvising a bit with the ingredients: pistachios and sour cherries I ended up with some Middle-Eastern flavoured goodies,and very seasonal I thought! Thank you very much for the lovely blog and endless inspiration. I shall have my biscotti with a strong Turkish coffee or Moroccan mint tea?
ReplyDeleteBarbara, it is always biscotti season! Even though I write this in mid winter, with the hot summer when you wrote this comment but a hazy memory. I'm going to remake this tomorrow and will introduce a hint of middle east. May even stop by to test the confit de canard.....
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