Starbucks’ toffee-nut latte’s have yet again become an essential part of my daily diet, #MontythePenguin is now a household name, the weather is positively arctic (25 degrees – brrrr), and I officially have nine working days until I am on leave. Let’s face it – Christmas is practically upon us. Less than a month, people! And I love nothing more than a spot of leisurely festive baking at this time of year to get me in the mood. After a jam-packed morning consisting of a wakeboarding session in the creekside sunshine (the water is like glass at that time in the morning), advent candle-purchasing in ikea (while trying to ignore all the other goodies the Swedish superstore has to offer), and finally stocking stuffer hunting in Marks and Sparks, we headed back to my mum’s house to reflect on how fantastically productive we had been. We brewed a cuppa, and sat on the sofa, basking in our sheer amazingness. A well deserved rest. I can’t say biscotti has been something I have ever thought about making before. It’s a crunchy companion to a morning coffee. Bit like a crouton. You know – you kind of munch on it because it’s there. Well – the mothership has been going on about these A-mazing biscotti for a while now – a family friend had made them while she was round visiting, and after saving the recipe, it’s been on my to-bake list ever since. With it being festive o’clock and all, we decided it was high time. Marie, sharer of said recipe, uses cardamon and walnuts in hers, but I decided to throw in a curve-bauble and bring a festive twist to the mix. Naturally, darling.
100g unsalted butter
120g caster sugar
300g plain flour
1 1/2 tsp baking powder
60g hazelnuts, roughly chopped
small handful of dried cranberries, chopped
1/ Preheat oven to 175 degrees celsius.
2/ In a small saucepan and on a low to medium heat, melt the butter, and add the cinnamon. Let it cool slightly, then beat in the eggs.
3/ Mix the flour, baking powder, hazelnuts, and dried cranberries together in a medium sized bowl.
4/ Add the butter mixture to the dry ingredients and stir together to form a dough. I found it easier to bring it together with my hands at this point.
5/ Shape the dough into three even lengths and place on a lined baking tray.
6/ Bake for 25 minutes, remove from oven, and lower oven temperature to 125 degrees celsius.
7/ Allow to cool, and then slice the mini loaves diagonally about 2 cm in thickness. Place back on the baking tray, and in the oven to dry out for 10 minutes. Turn the oven off an leave them in the oven as it cools down.
8/ Remove and enjoy which festive coffee, tea, or hot choccy!