We haven’t had a full house for this long in a while – The Sister, Mum & Dad. And with Mum and Dad home all day doing chores and patching up various parts of the house, what would happen to all the freshly baked cookies and cakes I make on the weekend?
That’s right, they all get eaten.
The beautiful Orange & Almond Biscotti I made just on Wednesday afternoon had all been demolished by Friday. I made the biscotti with the aim of having it to snack on over the week at work, to save me money from spending it in nearby cafes on overpriced baked goods. So all I had to do was make a new batch of biscotti.
The last batch of biscotti had left me with one spare egg white. After perusing some different biscotti recipes, I noticed that some recipes called for two egg whites, rather than one egg and a yolk. With the last batch of biscotti having a strong egg yolk-flavour, I thought I’d take a gamble and experiment (such a taboo when it comes to baking!) and try following the same recipe with one full egg and the remainder white.
I also decided to make the biscotti ‘Christmas-themed’ by using pistachios and dried cranberries, as well as swapping the orange rind for lemon. With the suggestion of a friend from the previous entry that I soak the nuts, I did a bit of research and for pistachio biscotti it’s recommended you soak them briefly so you can remove the skins, as pistachio skin is quite papery. It also makes it SO much easier to slice through later.
The amount of biscotti this makes depends on the thickness of your logs and if you cut it on the diagonal or straight, but I had about 30 large slices.
You will need:
- One egg;
- One egg white;
- 2/3C caster sugar;
- 1 teaspoon lemon rind, finely zested;
- 1 + 1/3C plain flour;
- 1/2t baking powder;
- 1/3C pistachios, unsalted;
- 1/3C dried cranberries.
Place the pistachio nuts in a small, heatproof bowl and pour over enough hot water to just cover them. Soak for five minutes before draining and removing the skins (they should just slide off). Allow them to dry on a piece of paper towel.
Preheat the oven to 180 degrees Celcius. Line two baking trays with paper. Using an electric mixer, beat the egg, egg white, sugar and lemon rind in a large bowl until pale and thick. Sift over the baking powder and flour.
Combine, then turn out onto a lightly floured surface. This is a wetter mixture as anyone with half a brain can tell you there’s more water content in one egg white than one yolk. Cover generously with flour and knead lightly until smooth and not sticky any more. Divide in half, shape into 20 cm long logs. Place on trays and flatten slightly.
Bake for 30 minutes or until golden. Cool on trays for 15 minutes, then reduce the oven temperature to 140 degrees Celcius.
Using a serrated knife, slice the logs diagonally into 5mm thick slices and discard (or eat) the ends.
Place the slices, in a single layer, on the baking trays. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on trays for five minutes before transferring to a wire rack to cool completely.
Three slices of these beauties wrapped in clear cellophane and tied with ribbon will make a perfect Christmas present around the office! And it will definitely be a hit with those that are conscious about what they eat.
Take care and enjoy your week 🙂 xx