Happy Sunday peeps! I am back from a refreshing break in Goa. It was a much needed break with friends, which we had been planning for a while. With almost five days of beaches, sun and sand, I feel really calm and energised at the same time. Sea has that power. Sound of sea waves, while walking on the beach with sun either rising or setting in the backdrop, feels like a lullaby to the ears. It’s one of the most soul soothing experiences I had. Gosh! I am missing being there so much. We just did nothing, but be there by the sea side, soaking all the goodness around. Sometimes, it’s better just to sit back and absorb the surroundings. It was almost like a meditation for me. I love both mountains and sea, but I am not sure which one I like more. I better stay indecisive in this case. Before I left for this holiday, I could manage to bake some delicious pistachio cranberry orange biscotti, so that I could take them with me. It’s almost has become a ritual for me to bake something for the holidays. And this time, these super thin and crisp biscotti happened. I didn’t have much time in the morning, so I baked the loaves and let them cool completely overnight. Next morning, while I was packing my stuff, I cut them very thin and they went in oven for second round of crispness. This is the first time, I could get such thin biscotti. I think the trick is to let the loaves cool completely after first baking. All other previous times, I might not have waited enough.
- 1 cup plain flour
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 3/4 cup caster sugar
- 3 eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tbsp finely grated orange zest
- 1 cup dried cranberries
- 1 cup unsalted pistachio kernels
- Preheat the oven to 160 degree C. Line baking sheet with parchment paper.
- Whisk together flours, baking powder and sugar in a bowl. Add eggs, vanilla, orange zest, cranberries and pistachio and mix well to make a smooth dough.
- Divide the dough into two parts and roll each part into long log. Place the logs onto prepared baking sheet.
- Bake for 30-35 minutes, until firm. Set aside to cool completely (preferably for 3-4 hours). Use a sharp knife to cut the logs into 5 mm thick slices and place the slices on baking tray again. Bake for further 10-12 minutes or until golden and crisp. Allow to cool completely.
Can orange extract be substituted for orange zest?