Linda’s Biscotti
Friend Linda declined the honour, but she gets it anyway as she introduced me to these very lovely Cranberry Pistacho Biscotti. Easy to make, lovely looking, perfect with the coffee after a meal, or just at any time.
So, it’s an American recipe, using handy cup measures. This is my version of it:
2 cups white wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soft butter (unsalted preferred)
3/4 cup sugar
2 large free range eggs
1/2 vanilla pod
1 cup shelled raw pistachos
1 cup dried cranberries, alternatively dried cherries
1/2 teaspoon ground cinnamon
In a non-sticking frying pan, roast the pistachos lightly – use a little butter if needed. Set aside to cool down a little. Meanwhile…
In medium bowl, beat butter with sugar till light and fluffy. Beat in the eggs, one at a time, followed by the seeds from the vanilla pod. Mix in the flour, baking powder and salt.
Toss the cranberries or cherries with the cinnamon. Add the pistachos and the spiced dried fruit to the mix, stir in well.
Cover a flat tray with baking paper or a teflon baking sheet. Form two logs from the dough, about 1 inch high and 1 .. 2 inch wide. Leave 3 inches in between the logs.
Bake at 160C (325F) till golden, about 20 minutes. Let cool for 30 minutes or longer. Slice on diagonal into slices, bake the slices 7 minutes on each side or until they begin to color.