At Christmastime, there are always lots of yummy eats around. I tried out a new recipe to create these biscotti. We have 8 pieces of Christmas biscotti on this little Christmas plate:
The recipe was easy to follow, and it did indeed taste yummy!
Here’s the recipe (from the Better Homes & Gardens (Aus) December edition):
Prep time: 30 mins plus overnight freezing Cooking: 45 mins
3 eggs 2 tspn vanilla extract 1 cup castor sugar
2 2/3 cups plain flour 1 tspn baking powder 1 tspn cinnamon
Finely grated zest of 1 orange 170g dried cranberries ¾ cup pistachios
Extra flour for kneading
1. Preheat oven to 180*. Line 2 oven trays with baking paper. Put eggs, vanilla and sugar in bowl of electric mixer and beat until thick and creamy. Sift flour, baking powder and cinnamon over egg mixture. Stir to combine. Add zest, cranberries and nuts. Stir to combine.
2. Turn out mixture onto lightly floured surface and gently knead until smooth. Divide into half and form each half into a log. Put logs onto prepared trays. Bake for 20 minutes., then swap trays and bake for a further 15 minutes or until light-golden and firm to touch. Cool completely. Wrap in plastic wrap and freeze overnight.
3. Preheat oven to 150* and line 2 oven trays with baking paper. Use a sharp knife to cut logs into 5mm-thick slices. (I used a meat cleaver here to get through it!) Return to prepared trays. Bake for 10 minutes. Turn biscuits and bake for a further 10 minutes or until firm to touch. Cool on trays. Don’t cook any longer- they turn out really hard as it is.