Hi, peeps! How you’re doing? I’ve started my Xmas preparations as of yesterday and I thought I should share some recipes with you. I haven’t got around to decorating that much, although I did buy a tiny weeny potted tree, red tulips and some red berry branches. Thought I’d fix the rest this week- buy some amaryllis (if the bf’s not allergic to them), fetch the decoration box from the cellar and do the rest of my baking. But for now, here’s the biscotti recipe:Ingredients:

• 100 grams almonds, roasted and coarsely chopped
• 50 grams pistachios, roasted and coarsely chopped
• 50 grams dried cranberries
• 2 egg yolks
• 100 grams sugar
• 75 grams brown sugar
• 1/2 vanilla bean (alternatively 2 spoons vanilla sugar)
• 2 egg whites
• 1 pinch of salt
• 1/2 lemon (zest)
• ca 275 grams flour
• 1 tea spoon baking powder

Roast the almonds and the pistachios carefully in a frying pan. Chop them coarsely.

Use your kitchen aid if you have one, if not, find a wide bowl and whip the egg whites with the sugar, brown sugar and the vanilla seeds until creamy. Separately, whip the egg whites with a pinch of salt until firm. Add the egg whites to the “egg cream” carefully, a spoon at a time. Add the almonds, nuts, cranberries and the lemon zest, then the flour and the baking powder until they make a firm dough.

Divide the dough in two and roll it into two thick sausages that you pat with your hand until they look like two small breads.

Bake the biscotti breads at 175 degrees C for 30-35 minutes or until they look golden brown. Cut them at once with a sharp knife, diagonally, in 2 cm thick slices. Let them dry a bit on the oven plate. Keep them in a pretty metal box, I usually thrift them and some end up at friends’ places as go-to-gifts.

Enjoy!

xxx, Alina

Source: trinesmatblogg.no