Biscotti originates from Italy. It is baked twice; first in log shape and then as individual slices. This method will yield a dry and hard, yet crisp texture for the biscuit which allows them to be kept longer at room temperature. This amazing recipes I founded at http://food-4tots.com and I love it.
Some biscotti contain oil, some not. This biscotti recipe I am sharing now is oil and butter free and uses egg as a binding agent. It’s definitely a healthier option compared to the other oil or butter rich baked goods. When mixing the ingredients, don’t be fret if you get a sticky dough. Rest assured that nothing goes wrong. Just dust your hands and the work top with more flours will make the dough more manageable.
Ingredients:
150g plain flour (all purpose flour)
½ tsp baking powder
1 large egg (about 70g) – at room temperature
70g castor sugar
Pinch of salt
60g pistachios
50g dried cranberries
⅛ tsp vanilla extract, more or less (optional)
rated orange zest (from 1 medium orange)
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Steps...
