Hi lovelies! Are you in the mood for baking this weekend and looking for something to stock up your cookie jar? Then I have just the recipe for you.
Let just say I’ve got a new baking craze and that is for biscotti biscuits. My new little obsession started when we visited White Water Farm during the holidays. With the complimentary coffee and tea, there was also delectable biscotti biscuits. It was so lovely that we couldn’t help but dig in.
Twice-baked biscuit cookie is the definition of the word “Biscotti”. It is exactly that, baking it twice to make it crunchy. Although the modern Biscotti, also known as Cantucci is associated with the Tuscan regions of Italy, the origin of this biscuit go as far back as the Roman times.
Now the thing is, I don’t really like to eat anything that I will struggle to bite because of its extremely hard and dry texture. I’m not a dipper and therefore don’t like the whole “dunk it” in coffee or tea vibe. But biscotti is crunchy but not completely rock hard. Even my children are now on a biscotti buzz; with Mika calling it “scotti”. It is the perfect complement to your coffee, tea or other choice of hot beverage.
The Cranberry, Apricot and Pistachio Biscotti is sweet, crunchy and has a hint of sourness coming through the apricot. It is pure deliciousness in every bite. If you thought that biscotti is difficult to make, then think again. It is super easy to make and this particular recipe requires no butter. You can store them at room temperature in an airtight container and it will last for a few weeks. Well if your family is like mine, then it will be gone in less than a week.
Cranberry, Apricot and Pistachio Biscotti
Sweet, crunchy and deliciousness in every bite.
Baking time: 45 min
1¾ cups cake flour
¾ cups sugar
1 tsp baking powder
1 tsp vanilla essence
½ tsp salt
½ cup raw shelled pistachio nights (chopped)
¼ cup dried cranberries (chopped)
¼ cup dried apricots (chopped)
Preheat oven to 180°C. Line a baking sheet with baking paper. Beat the sugar and eggs with an electric beater until pale and fluffy. Add the vanilla essence and beat well. Sift together the flour, baking powder and salt and add to the egg mixture. Beat until well incorporated. Fold in the pistachio nuts, cranberries and apricots. Divide dough into half and place it on the baking sheet. As the dough will be sticky, work with wet hands to shape it into two flatish rectangular logs. Bake for 25 minutes until the logs are baked through. Remove from the oven and cool for 10 minutes. Then cut each log on a slight bias into 1 – 2cm thick slices using a serrated knife. Place each biscotti slice back on the baking sheet and bake for 10 minutes. Flip the slices and bake for another 10 minutes. Let it cool and enjoy.