In London these are very cold days, I am enjoying stay warm and cozy at home and baking some cranberry & almond biscotti with my child. Yesterday finally it snowed in the evening but I hope that today there will be a second act. I am really waiting for it especially for Andrea that hasn’t seen the snow yet.
As we are still in the post Christmas food recovery, I prepared some biscotti with cranberry without butter, light but yummy! If you have some fresh cranberry, I suggest you to prepare a cranberry bread.
They are perfect when dipped in tea or milk or in wine like Vinsanto or Moscato from Sardinia.
CRANBERRY & ALMOND BISCOTTI – INGREDIENTS:
- 135 g/5 oz plain flour, plus more for rollin
- 1/2 tsp baking powder
- 35 g/1 oz flaked almonds
- 50 g/2 oz dried cranberries
- 2 tsp grated Orange zest
- 75 gr/3 oz caster sugar
- 1 egg
PREPARATION TIME: 10 min.
COOKING TIME: 45 min.
METHOD:
Preheat the oven to 180°C /350F/ gas mark 4.
Whisk the egg and sugar until creamy and pale.
In another bowl sift flour and baking powder, then add the cream and orange zest, and then almond and dried cranberries.
Flour the work surface and use your hands to form with the dough a flat ciabatta-like loaf approx. 25 x 5 centimetres.
Lay the loaf on a baking sheet and use the same sheet to cover it. Cook for 15 minutes, then turn it and bake for 10 minutes.
Take off and let it stay for 5 minutes and then using a bread knife cut it diagonally into fingers about one centimetre thick.
Put back onto the baking-parchment-covered sheet and cook again for another 10 minutes, then turn the biscotti over and cook for yet another five minutes.
Let the biscotti cool on a rack and then store them in an airtight container.
Thanks for reading.
With love
