Chocolate, cranberry and walnut biscotti.

I had a bit of an epiphany recently, I realised I like cookies, biscuits and pies more than I like cake. Not because I don’t like cake, just for some reason eating cookies feels more personal and cake is more of a thing for occasions. I guess im not a very social creature, I’d much rather curl up with a cup of cocoa or a glass of almond milk with some home-baked cookies than have a big party with lots of cake. Biscotti happens to be one of my favorite kinds of cookie/biscuit, I love it for so many different reasons, 1) it’s an incredibly good “dunking” biscuit 2) it’s generally packed full of nuts, or dried fruits and lots of things with different texture 3) I really like that it starts of a loaf, it feels more skillful to make than the average cookie. I guess every person is either a cake or cookie person, but cookies will alway have a found place in my (hungry) heart.
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Ingredients:
1/2 cup rapeseed oil
1/4 cup agave or other syrup
1/4 cup golden caster sugar
flax egg (1tbsp fresh ground flaxseed/linseed + 3 tbsp water whisked together, then chilled)
1 1/2 self-raising flour
1/3 cup cocoa powder
2 tsp baking powder
pinch o’ salt
1/2 cup of polenta (not coarse polenta as it would be too gritty)
1/2 cup roughly chopped walnuts
1/2 cup dark chocolate chunks
1/3 cup roughly chopped sweetened dried cranberries

biscotti 2
Method:

Line a baking sheet with greaseproof paper, and preheat the oven too 170c/340f. Whisk together the sugar, syrup, oil and flax egg until everything is well combined. Fold in the flour, baking powder, salt, polenta grits and cocoa powder until just combined then fold in the remaining ingredients, trying to get them as evenly dispersed as possible. Bring the dough together in you hands and transfer to the baking sheet, shape into a long log shape and make sure its compact. Bake for about 35 minutes until firm to the touch and the top is just starting to crack. Allow to cool completely before slicing into 1/2 inch slices and spreading the slices out on the tray. Bake for another 10- 15 minutes until very firm and cool on the tray for a few minutes before transferring to a wire rack to cool completely.

biscotti 3

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12 thoughts on “Chocolate, cranberry and walnut biscotti.

  1. These look healthy enough to stockpile but at the same time they also look like something that when dunked into a hot cup of tea after some serious hard slog, would give you back your smile. Cheers for these Alex, winter is doing us tough 🙂

      • Brunhilda is heating the house and I have been baking furiously and fermenting away as well (well my kefir has, not me 😉 ). I don’t miss hot weather at all, you guys seem to love it so you can keep it alright? Just let me have a few years of your rain till the garden gets good and happy and then we might think about going back to traditional Aussie weather 😉

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