250g butter, room temperature 60g caster sugar 2,5ml vanilla 260g flour 35g cornflour a pinch of salt
Preheat your oven to 160℃ and line a baking sheet with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together until light and fluffy. Add the vanilla, flour, cornflour and salt and mix until a very soft dough is formed. Scoop the mixture into a piping bag fitted with a 1cm star nozzle and pipe 3cm diameter rosettes onto the prepared baking sheet. Space them well apart as they do spread when baking. Bake in the oven for 13 minutes. Cool the biscuits on the tray and store in a glass container. Yields about 25 biscuits but the recipe can easily be doubled.
I love to bake snacks that can be kept in a glass jar for a few weeks (very optimistic!) and biscotti has a place of honour amongst them. The recipe yields about 36 slices and can be kept for 3-4 weeks when stored in a sealed glass container.
Preheat your oven to 160℃ and line two large baking sheets with baking paper. Add the oil and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until well blended. Add the vanilla and eggs and beat for another 2 minutes. Set aside. Add the flour, salt and baking powder to a large mixing bowl and give it a stir to mix. Run the mixer on the lowest speed and gradually add the flour mixture, allowing time to incorporate between additions. Remove the bowl from the mixer, add the cranberries and pistachios and mix through with a spatula. Divide the dough in half. Wet your hands (the dough is extremely sticky) and shape each half portion of the dough into a log shape about 25cm in length. The logs won’t look wide enough to “become” biscotti, but the mixture will spread during baking and end up being wider than the shaped log. Place the logs onto the prepared baking sheets and bake for 35 minutes. Remove the biscotti logs from the oven and allow to cool for 30 minutes. Turn the oven setting down to 130℃. Slice the logs diagonally into 1cm thick slices. Lay the slices flat onto the same baking sheets and dry in the oven for about 50 minutes. Feel the biscotti – it should be hard and shouldn’t give when you press it between your fingers. Cool the biscotti on a cooling rack before packing them into a glass jar.
My Whisk and I 