• Lara Flanagan

Pistachio, Cranberry & Rose Petal Biscotti

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.

This amazing Rose Petal Vinegar is made by Lirah Vinegar if you are north of the border and stocked by Premier Meats if you are south of the border. The Vegan and The Butcher’s wife strike again!

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.

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