The Friday photo: cranberry and pistachio biscotti
Righty ho, then. By now, your Limoncello should be festering maturing nicely in a dark cupboard somewhere, ready to render several of your relatives semi-conscious on Christmas day. Here’s a recipe for a classic accompaniment: a twice-baked crispy, crunchy biscuit stuffed full of fruit and nuts to dunk in your Limoncello (or your Espresso) in an ostentatiously Italian manner. This one came from my Ma’s friend and colleague, Robyn, to whom I’m eternally grateful, and probably owe a big apology for tinkering with her nice recipe:
500g plain flour
500g caster sugar
5 eggs
1 tbs baking powder
500g dried fruit and nuts (I used a hideously expensive pack of cranberries, pistachios, golden sultanas and macademia nuts from Tesco, but whatever you like)
So mix together all the dry ingredients. Beat the eggs in a separate bowl, then pour into the other ingredients, stirring until it starts to come together into a soft dough. You might not need all the egg so don’t bung it all in at once. Knead the dough a bit until it’s smooth (well, it’s lumpy because of the fruit and nuts, but you know what I mean), adding a bit more flour if necessary, then form it into four big fat sausages. Place your sausages onto a couple of baking trays which you’ve lined with greaseproof paper and sprinkled with flour. Bake the sausages at gas mark 5/190 degrees for 20-30 minutes, then allow them to cool (I only cooked two – the others are in the freezer for Christmas):
Now cut your biscotti into thin slices(they’re too bloody hard to bite if they’re too thick) at an angle, and arrange them back on a baking tray, cut side up, to dry out completely in a very low oven (gas 1/2, about 120/130 degrees ) for about 1 hour 30 minutes to 2 hours (keep an eye on them – if they start to get too brown, take them out). Allow them to cool. Obviously having been baked for this long, they are very hard and crunchy, so really need to be dunked in order to enjoy them properly and not crack your teeth.
They’ll keep for ages in an airtight container – ready to accompany your Christmas Limoncello shenanigans. As Mad Uncle Ali would say: ‘rock and roll’!
Dipped in stuff..
Hugs.
happy holidays, mtw
MTW! I’m not worthy having you comment!! You’re welcome in Cavan any time for a limoncello or four xx
Rachel: Again with the foodie dignitaries – I’m very lucky today. You’re right, they’d make a fab present. And because they’re so crunchy they last and last xx
just wanted to check in again….I really like how you have incorporated the photos and recipes. I am kinda new at this so I appreciate seeing and learning new styles.
peace to you and your family in this holiday season,
mtw
http://littlebirdeats.wordpress.com/
Happy holidays to you too, mate xxx