This was a challenge by a friend, and since I haven't done biscotti before, why not! I used the recipe here and followed per the instructions, but some of the biscotti wasn't crunchy. Was kinda disappointed but friend said it's good enough.
Ingredients
1 cup dried cranberries
2 3/4 cups flour
pinch salt
zest of 1 orange
5 eggs separated
1 cup caster sugar
1 1/2 teaspoons vanilla essence
1 1/2 cups pistachio nuts
Soak the cranberries for about 10 minutes. Drain and pat dry with paper towels.
Ingredients
1 cup dried cranberries
2 3/4 cups flour
pinch salt
zest of 1 orange
5 eggs separated
1 cup caster sugar
1 1/2 teaspoons vanilla essence
1 1/2 cups pistachio nuts
Soak the cranberries for about 10 minutes. Drain and pat dry with paper towels.
- In a separate bowl, beat the yolks and gradually add the sugar and vanilla. Add flour, salt and orange zest to egg mixture and incorporate. Mixture will look like bread crumbs. Incorporate the pistachios and cranberries. Set aside.
- In a large mixing bowl, with whisk attachment beat the egg whites until they reach the stiff peak stage.
- Fold the egg whites in the flour and nut mixture.
- Divide dough into thirds. Place each third on a lined baking sheet; with damp hands, shape into a log. Alternatively, divide dough in half and place in loaf pans. (9.25x5.25x2.75)
- Bake for approximately 15 - 20 minutes at 170 degrees Celsius or until firm to the touch.
- Remove from oven. Once cool, transfer loaves to cutting board. Using a very sharp or serrated knife, slice cookies about 1/8 inch thick (or thinner). Place slices flat on the baking sheets, and bake for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Flip the biscotti over halfway through the bake time.
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