Biscotti, this is a twice baked cookie which originated from Italy. These cookies are oblong and are crunchy and dry. The biscotti stay on for long periods of time provided they are still there. They are best had with coffee or tea, where they can be dunked into the drink. There are many variations to the biscotti with nuts, seeds, dry fruits and some even have chocolate. Best evening snack to be had as it is light and does not over power the coffee.
Cranberries – 100 gms
Pistachios – 100 gms
Sugar – 2/3 cup
Eggs – 3 nos
Baking powder – 1 tsp
All purpose flour – 2 cups
Salt a pinch
Pre-heat the oven to 180 deg centigrade. Grease a baking sheet and line with parchment paper or wax paper.
Using an electric beater, whisk the eggs and sugar till they are light and fluffy. The egg and sugar mixture must be pale and fluffy. When it reaches this stage, add the vanilla essence. And beat again for a minute.
In a separate bowl, sift together the flour, salt and baking powder. Mix the flour mixture with the egg mixture. They should form a ball. If the mix is too sticky, add a bit more flour.
Knead the cranberries and the pistachios into the dough. The dough will be slightly sticky, so wet your hands to prevent the dough from sticking to your hands. Divide the dough into two halves. Shape each half into oblong loaves and place on the baking sheet.
Bake for 20 mins or till they are slightly browned and are firm to touch. Leave them to cool for some-time and then cut them into 5 mm thick slices. Arrange these slices on a wire rack placed on the baking sheet. Reduce the oven temperature to 160 deg centigrade and bake them for 10 mins on either side. Leave the biscotti to cool and store them in air-tight containers.