08 January 2012


I gave out biscotti as gifts for X'mas and everyone loves it.   It is easy to make and can keep longer.  I adopted the recipe from Donna Hay's magazine Dec/Jan 2012 issue (bought in Sydney by my 2nd daughter).

Mix 300g plain flour, 1.5 tsp baking powder and 165g sugar to combine.  Add in 3 eggs (lightly beaten), 1 tbsp vanilla extract, 100g orange peel, 130 dried cranberries and 140g pistachios.
Use both hands mix ingredients evenly and shape into 2 balls. 

Shape each dough into a long log.  Flatten slightly and place on a baking sheet line with non-stick mat.  Bake for 30 mins in 160C oven till firm.

Set aside to cool completely.  Use a very sharp knife to cut the logs in neat slices.  Make sure the dough is completely cool before cutting or it will break into pieces.

Bake slices for further 8-10 mins or until golden brown and crisp.

Allow to cool on trays.

Full of bite and citrus fragrance.

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