Cranberry and Pinenut Biscotti

Well here we are on the last Saturday before Christmas.  Hasn't the time gone by quickly. There was ever so much I had planned on cooking this month to show you, but alas, circumstances and time have just not allowed for that, and I have to say in all honesty, the shingles have also put somewhat of a damper on that for me.  Oh well, there is always next year and I do have a couple of days that I might be able to catch up, but making no promises!  Today I wanted to show you these fabulous Cranberry and Pinenut Biscotti I baked last weekend!  I don't know about you, but I just love LOVE biscotti, and these ones are especially festive!

 

I have always loved biscotti . . .  I love how easy they are to make and bake.  Just create a batter, shape them into a flat log and bake.   Take them out, slice and then rebake for a bit longer to develop that lovely crunch we adore and Bob's your Uncle.    You've got biscotti!



I also happen to love pinenuts and dried cranberries, so these biscotti combine three of my great loves all rolled into one tasty biscuit!

 

 They have a bit of spice from the mixed spice.  Mixed spice, if you haven't heard of it, is a warm baking spice, which is a combination of ground dried coriander seeds, cinnamon, cassia, Ginger, Caraway, Nutmeg and cloves.  Cassia is the aromatic bark of an East Asian tree, yielding an inferior kind of cinnamon which is sometimes used to adulterate true cinnamon.  So, it's quite possible that you have actually used it without knowing you have.



Mixed spice is not something which I was familiar with prior to coming over here to the UK, but it is something which is frequently used over here.  Never fear that you can't find it if you are in North America however, because  I have a recipe in my right hand side bar which tells you how to make your own, which is really quite easy!!



 I have also used it in the glaze which adds an extra little touch of spice to these, and if you really wanted a festive look, you could sprinkle some edible glitter on the icing before it sets!  The recipe doesn't make a lot, but just enough for you to sit and enjoy with your family and a few friends over the holidays.  I do hope you will make them and that you will enjoy them as much as we do!

*Cranberry and Pinenut Biscotti*

Makes 18 to 20

Printable Recipe  

Crisp and lightly spiced and stogged full of sweet cranberries and lucious pinenut kernels.   Delicious with hot drinks. 

85g of light muscovado sugar (7 TBS)

1 large free range egg

140g of plain flour (1 cup)

1/2 tsp baking power

1 tsp ground mixed spice (see my side bar for a recipe to make your own)

55g of dried cranberries (scant half cup)

55g of toasted pinenuts (scant half cup) 

Preheat the oven to 180*C.350*F. gas mark 4.   Butter a baking sheet. Set aside.

Whisk the sugar and egg together until pale and thick enough to form a ribbon trail from the beaters to the bowl.   Sift the flour, baking powder and mixed spice together.  Fold into the egg mixture along with the pinenuts and the cranberries.  Mix lightly to a smooth dough.  Using lightly floured hands, shape the mixture into a roll that is eleven inches long on the baking sheet.  Press to flatten slightly.

Bake in the preheated oven for 20 to 25 minutes until golden brown.  Remove from the oven and allow to stand for 3 to 4 minutes, then cut diagonally into 5/8 inch slices.  Arrange back onto the baking sheet, cut side down.  Bake for a further 10 minutes, until golden and crisp.  Transfer to a wire rack to cool completely.

To decorate -  Whisk together 65g (1/2 cup) sifted icing sugar, a pinch of mixed spice and just enough milk to give you a thin drizzle.   Dip one end of each biscuit into the drizzle and allow it to drip part of the way down the cooking.  If you have any left, drizzle it over the remainder of the cookies.  Place on a wire rack to set.