The cooler weather seems not to end. When that is the case it is time to bake.What better to pair with mugs of steaming tea than some gorgeous home baked biscotti? I cannot remember from where in the interweb I found the original recipe but I have worked with it a bit and I find that this could also make an excellent base for future biscotti recipes.
 |
| Arab-eque Biscotti |
Arab-esque Biscotti (rose water and pistachio)
- 2 medium sized eggs
- 175 gr white sugar (brown also works, it depends on the flavour you are looking for)
- zest of one orange
- 2 tsp rose water
- 300 gr plain flour
- 1 tsp baking powder
- 100 gr pistachio (either whole or slivers, shelled for obvious reasons)
- 50 gr dried cranberries (adds some nice colour)
* preheat oven to 150 celcius
* beat eggs with sugar, zest and rose water until pale and thick
* stir in the flour and baking powder to form a dough, add in pistachios and cranberries and mix until combined (if the mixture is too crumbly add a tablespoon of water)
* form the dough into two logs approximately 2 cm high and 5 cm wide
* bake in the middle of the oven on a baking sheet lined with parchment (or silplat) until pale gold and firm to the touch, approximately 20-30 minutes
* allow to cool and when cool to the touch slice into 2cm wide slices (cut on the diagonal)
* lay slices flat on the baking sheet and bake for another 30 minutes until golden brown and crisp
* transfer to a wire rack to cool and let fully cool before transfering to an airtight container
Enjoy!
No comments:
Post a Comment