Spring is back in Pretoria! After one insane winter – okay in fairness there was only really one cold month, but it did snow during that month (the first time snow was seen in the city since 1968) which I suppose does make it a pretty special winter. But 1 September saw every warm-blooded Pretoria male donning their favorite pair of shorts. This is code for an uncomfortable amount of middle-aged men walking around in old rugby shorts, grease stains and all.
In true Pretoria style, everyone had their own way of celebrating planned. Ours this year being to drink more white wine than we have since drinking became legal (legal for us that is, not the world). Oh yes, if I remember correctly, there was dinner involved as well.
As we are such good planners, we had the post night out hangover breakfast planned and taken care of, thanks to the LiveInBaker. She did explain that these rusk-like “biscotti” were tasty, and a sneaky way of getting some early fruit in, but I couldn’t fail to miss the fact that there was more chocolate than anything else on them. But don’t get me wrong, I’m not complaining. Really I’m not!
Walnut and Cranberry Biscotti:
- 300g cake flour;
- 150g castor sugar;
- 1 teaspoon baking powder;
- quarter teaspoon salt;
- 3 eggs;
- 2 teaspoons of vanilla essence
- 75g walnuts;
- 75g dried cranberries;
- dark chocolate to drizzle over.
Start by combining all the dry ingredients together (except the nuts and dried fruit) in a large mixing bowl. Whisk the eggs with the vanilla essence, and mix together with the dry ingredients. You should be left with a sticky dough. Lastly mix in the walnuts and the dried cranberries.
Divide the dough into 2, and form each one into a log shape, 25cm long and 5cm wide.
Bake each log in the oven (pre-heated to 150 degree celsius) for 40 minutes or until they are a light golden colour.
Immediately remove from the oven, and cut across the log so that you are left with slices that are between 1 to 2 cm thick.
Lay the slices on their side on a baking tray, and bake in the oven for 10 – 15 minutes or until the visible side is a light golden colour. Flip the slices over and bake for the same amount of time.
Remove from the oven and let the slices cool. We melted some dark chocolate and drizzled it over the slices. This is not compulsory but is highly recommended.
Once cooled, pack away into a convenient air tight container as quickly as you can. I find my stomach works well for this.
Read our first attempt at making Biscotti.
Drinking with this recipe:
I don’t really remember what we drank the night before, except that it was white and crisp, and there might have been a rosé involved as well, but with this recipe we were only drinking coffee, strong coffee!