Pistachio and Cranberry Biscotti

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

1. Whisk the eggs with the sugar until pale and doubled in volume.
2. Sift the flour, baking powder and add the cranberry and pistachio.
3. Fold into the eggs and sugar mixture.
4. Form the dough into an oblong about 30cm x 10 cm
5. Bake in the oven for 30/35 minutes.
6. Allow to cool for 10 minutes
7. 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.

Arctic Food

'mmm wouldn't an arctic flapjack be just the thing right now'

I just couldn't resist a boast here of my food being eaten in the most northerly destination it's likely to get.   600 miles from the North Pole is Svalbard.  My son is currently on an arctic expedition for 3 months.  And, still desperately wanting to be nice Mummy and to have a culinary hand in making sure he is eating properly (even though it is dried rations rehydrated with arctic snow), I made my manly son a super sustaining flapjack with all sorts of goodies in it.  

Arctic Flap Jacks

250gms dates

100gms ground almonds

100gms ground cashew nuts

50gms pumpkin seeds

100gms flax seeds

50gms Cocoa butter

50gms coconut oil

Method

1. Mix in the blender the dates, almonds, cashews, pumpkin seeds, flax seeds to a pulp.
2. Melt the coco butter then add the coconut oil
3. Mix together the pulp and melted butter/oil 
4. Press into a baking dish.  Allow to cool, cut up, vac pack and wave goodbye, reminding intrepid son to eat the arctic flapjacks.