I love these Cranberry and Cashew Biscotti , they’re perfect with coffee, asabreakfast on the go, with anafternoon tea as a sweet snack, or after dinner for a light dessert. Seriously I can’t get enough of them. These are my 4 tips to making perfect biscotti.
Biscotti can sometimes be very hard and crispy, but the addition of cranberries makes for some soft chewy fruity flavoursinthis delicious recipe. Biscotti as its name implies, means “twice baked”, and double baking is the secret to these crunchy Italian cookies.Their hard texture makes them perfect for dunking into your hot drink, or even wine. To make biscotti, the dough is shaped into a loaf shape and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard. Once you’ve mastered making a traditional biscotti, your variations are endless.
And as for my new blue mixing bowl, how gorgeous is it? Just like my mother used to have, except back in those days they were all cream. I think I am definitely going to head back to the store and buy another one in a different size , it somehow seems very lonely on its own.
4Ways to make perfect biscotti.
- Always use a serrated knife (preferably a bread knife) in a sawing motion to cutnice smooth clean slices.
- If you want longslices like a coffee shop biscotti, slice the logs at an angle. I normally just slice straight, but that is my preference.
- After the first bake, allow the biscotti to cool for about 10 minutes but don’t leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.
- After the second bake make sure that the biscotti cools on a wire rack to allow them to crispcompletely.
Biscotti can be kept in airtight containers for weeks, and as this recipe makes about 50-60 depending on how thick you cut the slices , that means cookies with coffee for awhile.
Try these Traditional Scottish Shortbread, Lemon Drop Cookies or my all time favourite Cinnamon Cookies if you are looking for great cookie recipes.
4 Tips to making Perfect Biscotti
Prep Time
15 mins
Cook Time
40 mins
Course:Baking
Servings: 50
Author: shades of cinnamon
Ingredients
- 2cups(300g) plain flour
- 3/4cup(165g) caster sugar
- 1 1/2tspbaking powder
- 1/2teaspooncinnamon
- 3eggs(medium size) or 2 (large)
- 2teaspoonsvanilla essence
- Finely grated rind of one orange
- 100gdried cranberries
- 100graw cashew nuts
Instructions
Preheat oven to 160ºC (325ºF).
Sift flour, baking powder and caster sugar into a large bowl.
In another bowl whisk eggs, vanilla and orange rind.
Add the cranberries and broken up cashew nuts into dry ingredients.
Add egg mixture and combine with a wooden spoon.
Mix with your hands to combine completely into a ball.
Turn the dough out onto a very well floured surface and knead until smooth.
Keep adding flour if mixture gets too wet.
Divide into two equal portions and roll into 15cm long logs (or shorter if you want larger biscotti).
Place on a silpad or well greased baking sheet.
Bake for 30 minutes or until firm.
Set aside and allow to cool for 10minutes before slicing with a serrated knife into 3mm thick slices.
Place the slices on baking trays lined with baking paper or silpad and bake for a further 8-10minutes until golden and crisp. Watch at this stage as you dont want them to go too brown .
Allow to cool on trays.
June 12, 2015
