Happy 2012!!!
Congratulations – you survived Christmas and can now relax. Well, almost. Before you get too excited, remember that New Year is a time for visiting and, perhaps more frighteningly, being visited. I always prefer to do the visiting, so I don’t have to keep the house too tidy, but it’s nice to have something besides broken leftover candy canes to offer guests if they do come knocking.
The beauty of biscotti is that it keeps quite well in an airtight container through the festive season. Once it’s made, you can spend your time tidying your house if you really want to, although I’m sure you can think of much better things to be doing, can’t you?
The other wonder of biscotti is that it’s easy, and yet people are unfailingly impressed that you made your own. You’ll go down in holiday lore as ‘the one who gave us homemade cranberry biscotti instead of store-bought mince pies.’
Just please don’t come to my house, as the biscotti have all been eaten and I’ve just opened my emergency box of mince pies. The broken leftover candy canes have all gone into a batch of ice cream. And as for the tidying up…
| Cranberry Macadamia Biscotti |
|
From:
Makes about 24
What You Need
- 240g (2 cups) plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 eggs
- 100g (1/2 cup) sugar
- 3 Tbsp rapeseed oil
- 1 Tbsp vanilla extract
- Handful of chopped macadamia nuts
- Generous handful dried cranberries
What You Do
- Preheat oven to 170 C / 325 F/ Gas 3.
- Sift flour and baking powder into large bowl and mix with salt and cinnamon.
- In another bowl beat eggs, sugar, oil and vanilla until fluffy.
- Add dry ingredients to wet (or vice-versa) and mix until just blended (the dough will be sticky). Fold in nuts and cranberries.
- Dust work surface with flour and tip dough out onto it.
- Divide dough into two and shape each portion into a long log approx. two inches wide. Transfer both to a lined baking sheet, about six inches apart and flatten slightly.
- Bake about 20 minutes, or until lightly brown, then cool for 10 minutes. Don’t turn oven off (remember biscotti means ‘twice-baked’).
- Use a serrated knife to slice the logs into half-inch thick diagonals.
- Lay the slices down on the same baking sheet and bake until they start to colour, 15-20 minutes. Cool on baking sheet five minutes then carefully transfer to cooling rack.
- Keep biscotti in an airtight container for up to two weeks, if not eaten sooner!
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6 Responses to Cranberry Macadamia Biscotti
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Lovely biscotti. I m mad for anything macadamia. Happy New Year!
Lora, you’re just mad. Happy New Year!
I do make twice baked potatoes but never biscotti. I really should as they are delicious dunked in tea as well. No more left? You’ve gotta make another batch. They look so good and I was thinking of paying you a visit
Happy New Year!
Biren – tell me when you’ll be here and I’ll have them ready.
You are too funny! Your biscotti look wonderful, and I love the combination…delightful!
Hope you are enjoying the new year, and that you get to do all of the visiting
I’d happily come and visit if these biscotti are on offer!