Dear Reader! Are you a biscuit lover? And do you spend this time of the year with a cup of hot beverage permanently attached to your hand? If so, then today’s post should please you! Because I’ve got perfect companion to your favorite cuppa, cranberry and amaretto biscotti! Classic snack with the festive twist! Ho- ho- ho, amaretto!
Firstly, can you believe that it’s almost Christmas?!? Soon, all the rush, anticipation and hassle will be over. And all the yummy snacks will be available to eat with no shame or blame, just because it’s the season for it. Yup, it’s the season to eat, drink and be merry!
Secondly, I can’t wait to be lazy! Late mornings, late nights, and no alarm clocks can’t come quick enough! 🙂 But what I’m mostly looking forward to, is the slow living. With no rush to do anything, and that never ending supply of hot beverages. Casual gatherings around the table. Boiling kettle and steam from the cups. And that special biscuit tin, that is bursting with goodies and keeps calling my name…
And this cranberry and amaretto biscotti is just one of the goodies from my special tin 😉 It’s sweet, crunchy, studded with festive dried fruits and hazelnuts, flavored with amaretto, and just perfect for dunking. You can go crazy and dip it in some melted chocolate, to make it even better. The bottom line is, this biscuit is the ultimate companion to your tea or coffee.
Another great thing about biscotti is the fact that they will be a perfect homemade gift this holiday season! All what you need is a bit of a festive ribbon, and decorative bags. Or even some good, old brown paper and colored string will make it a great looking and tasting gift! So if you are still struggling for some last minute stocking fillers or festive gifts, here’s the answer to your questions! And I’m quite positive, they will be appreciated more than another pair of fluffy socks (although, I’m a strong believer that you can never have too many of these).
Don’t be worried if you are thinking there is mincemeat in this recipe! It’s totally meat- free and made just with dried fruits and spices. I’ve used store bought mincemeat, but there are tons of great recipes available online, and it’s dead easy to make, so feel free to create your own!
Also, they need to be baked twice if you want this authentic texture and feel. The word ‘biscotti‘ is the plural from ‘biscotto’, which originates from the ancient Latin word ‘biscoctus’. And that dear friend, means “twice- baked”, literally. So don’t be tempted with eating them after first bake! Just be patient, bake them twice, and it will all be worth it at the end!
Traditionally, biscotti is dipped in dessert wine, so even if hot drinks are not your thing, you can still enjoy them. Just try not to drink your wine in the same quantity as you would with a cup of tea… Or actually… go crazy! It’s the season to be jolly! 😉
I hope you all are enjoying holiday season and some festive baking (*cough* drinking *cough*)! Catch you soon! xxx
- 300 g self- raising flour plus extra for dusting
- 1 tsp baking powder
- 1 tsp cinnamon
- 100 g caster sugar
- 4 tbsp almond milk
- 4 tbsp sunflower oil
- 3 tbsp amaretto
- 75 g dried cranberries chopped
- 50 g hazelnuts
- 50 g mincemeat
Preheat the oven to 180C.
In a large bowl, mix together flour, baking powder, cinnamon and caster sugar.
In a separate bowl, whisk together the milk, oil and amaretto.
Pour wet ingredients into the dry ingredients, add cranberries, hazelnuts and mincemeat, and stir well (you can use your hands or electric mixer).
Tip onto lightly floured work surface and knead for a few minutes to bring the dough together into a ball.
Line a baking tray with baking parchment. Divide dough in half and roll each piece into a log about 22cm long.
Place both logs on a baking tray, leaving a large gap between them to allow to spread.
Bake for about 30 mins, turn off the oven and leave them inside to cool down until barely warm.
Take them out and using a serrated knife, cut them into slices, about 1cm thick.
Preheat the oven again to about 150 C, place biscotti slices on a baking tray and bake for about 15 minutes, allowing them to crisp up. Leave to cool completely.
If the dough feels too sticky, add a bit more flour to it. If it feels too dry, add a bit more milk.
Hazelnuts can be replaced by any other nut of your choice.