Magazine Nov-Dec 2018

HOLIDAY RECIPE

CRANBERRY & PISTACHIO BISCOTTI Prep 15 mins | Bake 50 mins

Ingredients (serves 4 dozen): • 2 eggs • 180g caster sugar • 4g salt • 4ml vanilla essence • 6g baking powder • 280g cake flour • 60g dried cranberry • 80g pistachio nuts

1. Preheat oven to 375°C (707°F). Line a large baking tray with parchment paper and set aside. Place cranberries in a small bowl and add boiling water. Let stand until cranberries become plump (~15 minutes). Drain and set aside. Sift together flour, baking powder and salt into a medium bowl and set aside. 2. Beat butter and sugar in electric mixer on medium speed for 2 minutes until light and fluffy. Add eggs to mixture one at a time, then add vanilla and flour mixture. Beat on low speed until combined and mix in cranberries and pistachios. 3. Place dough on lightly floured surface and divide in half. Shape each piece into a 16- by 2-inch log and transfer to baking tray; dough logs should be 3 inches apart. Flatten dough logs slightly with the palm of your hand. Brush beaten egg over surface of the dough logs and sprinkle generously with caster sugar.

4. Reduce oven temperature to 300°C (572°F). Place baking tray in oven and bake for 25 minutes until logs are slightly firm to the touch. Transfer logs on parchment paper to a wire rack to cool slightly (~20 minutes).

5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise diagonally into ½-inch thick slices. Place a wire rack on a large rimmed baking tray. Arrange slices (cut side down) on rack. Bake until firm to the touch (~30 minutes). Remove pan from oven and let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

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