I feel like a catch up is in order as I have been very lax with my blog writing lately. My main excuse has been work experience.....the 5.15 am starts are really killing me. There is nothing worse than walking to the tram in the dark to a job that you won't get payed for. Luckily I have only one more day left........which means an end to being harassed by an older married man (do I care to share this story? No. No, I don't......but if this person could love me to death, I would have died on my first shift......it really is a long story.
I have been continuing with my sugar cookies. They are progressively getting better and better.....and its so very satisfying. The sort of satisfying that I totally didn't care that my housemate made fun of me for staying in on a friday night to finnish a batch of cookies.
Anyway, the moral of the story is I love biscotti. I don't know where this love affair began because we never had cookies in our house (I don't count gluten and sugar free wholemeal cookies as real cookies) little own italian double baked cookies, but all the same I love them dearly. I took the recipe (and the picture below) from a donna hay magazine, but when I made it myself I decided that it needed some tweaking. Instead of pistachio nuts I used dark chocolate with cranberries (I think these two flavours are best friends.) When I bit into the cookie I wanted to cry IT WAS THAT GOOD. I'm not exaggerating.....these little babies are amazingly good. I'm just worried that we have a whole batch in the house (are really thankful I went for a run today.)
Cranberry and Dark Chocolate Biscotti
You will need:
- 2 cups of plain flour
- 1 1/2 tsp of baking powder
- 3/4 cup of caster sugar
- 3 eggs lightly beaten
- 2 tsp vanilla extract
- Finely grated zest of one orange
- 1 cup of dark chocolate chips
- 1 cup of dried cranberries
What to do:
1. Sift all the dry ingredients together in a bowl.
2. Whisk together eggs, orange zest and vanilla.
4. Mix everything together
5. Add wet ingredients. Mix. Turn out onto a board and knead until smooth.
7. Bake the logs at 160 for 30 minute or until firm to touch.
9. Return to the oven for ten minutes on a tray with baking paper.
10. Let them cool if you can stand it.....or eat them hot and burn your tongue.