Archie and Rissie are getting used to having a batch of freshly baked biscuits of some description for their lunch boxes. Combine that with the fact that I was craving some biscotti this morning inspired me to experiment with a new version of biscotti. I still had some of the divine Rose Petal Vinegar in my cupboard and I thought it would pair beautifully with pistachios and cranberries. The flavour combination was a definite hit.
Pistachio, Cranberry & Rose Petal Biscotti
Makes around 40 biscotti
2 heaped cups plain flour
¾ cup caster sugar
½ cup pistachios
½ cup dried cranberries
¾ heaped cup almond meal
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
Smidge of salt
¼ cup rose petal vinegar
½ cup water + more if needed
Extra flour for bench
Pre-heat oven to 170 degrees Celsius and prepare two baking trays with baking paper
In a bowl mix the dry ingredients.
Add water and rose petal vinegar to the dry ingredients and mix until well-blended.
You need to have a dough that is the correct consistency to form into log shapes, so add a little extra water if too dry, a little extra flour if too wet.
Turn out onto floured surface and halve mixture.
Form each portion into a flat log shape about 30 cm x 10 cm x 3 cm
Place logs onto baking trays and bake for 30 minutes. Remove from oven and allow to cool for 15 minutes.
Place each log on a cutting board and use a serrated knife to cut log diagonally. Make sure that you use a serrated knife.
Place slices on baking sheet and bake for a further 15 minutes. Biscotti might look a little soft but will harden as they cool.
Cool on a wire tray and then store in air-tight container.