….im back! lol
The torrone has set and been cut into pieces… (ok so scissors were required as theres no way i could have done it with a knife). Wrapped in greaseproof paper and sealed like little pillow parcels 🙂 I think the golden syrup might have had an effect on it as its not as hard as it could be but its very very yummy anyway – dh told me not to give him more than one piece and to hide the rest!! lol
2nd Recipe for today
Cranberry and Pistachio Biscotti
135g granulated sugar
2 large eggs
1tsp Vanilla extract
1tsp baking powder
245g plain flour
60g unsalted pistachios (shelled and chopped)
75g cranberries (halved)Method:
1. Preheat oven to 175 degrees c and line a baking sheet with greaseproof paper. Set aside ready for biscotti log.
2. In a bowl beat the sugar and eggs on a high speed until thick, pale and fluffy (approx 5mins). When you slowly raise the beaters the egg mix will fall slowly down in ribbons. At this point beat in the vanilla extract.3. In a seperate bowl sieve the flour, baking powder and salt.4. Add to the egg mixture and mix until combined. Fold in the chopped pistachios and cranberries.5. Transfer the mix to your lined baking sheet and form a log about 12 inches long and 3 1/2 inches wide (mine is smaller – depends on the length of your tray!) lol You may have to wet your hands as the mix is very sticky.6. Bake for 25 mins until golden. Take out and rest on a wire rack for 10 minutes.7. Slice on the diagonal and place back on a tray (cut side down) in the oven for a further 10 minutes. Turn over after 10 minutes to brown the other side.8. Remove from oven and transfer to wire rack.9. Either store in airtight container or wrap in greaseproof paper/parchment. Will keep for months!
Hope you have liked these today and i will be back tomorrow with more – only a few more days to go and we will have our Nigella giveaway 🙂