Denise says:

  • These colourful biscuits make ideal treats for Purim mishloach manot or enjoy for now as and when you want! Biscotti are always baked twice; once as a loaf, then again after being cooled and sliced. This dries out the slices and gives each that signature crispness.
  • This biscotti tastes good when served on its own but is also great dunked in your morning coffee.
  • Once you have made this rainbow-coloured version from scratch for yourself, you'll never have to resort to regular, store-bought biscotti again!

Ingredients:

  • 350g plain flour
  • 180g caster sugar
  • 50g dried cranberries
  • 50g chopped pistachio nuts
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon baking powder
  • Pinch salt
  • ~
  • 3 large eggs
  • 50g colourful sprinkles
  • Optional: 100g white chocolate candy drops

Method

  1. Preheat oven to 170C. Line a baking tray with parchment paper, set aside.
  2. Using an electric mixer, combine the flour, sugar, cranberries, pistachio nuts, vanilla extract, almond extract, baking powder and salt together.
  3. Add eggs, one at a time, stirring well after each addition.
  4. Stir in sprinkles.
  5. Divide dough into three equal pieces and place on the prepared baking tray. Form into logs approximately 15 cm long by 4 cm" wide. If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
  6. Bake 30 minutes, or until golden brown. Remove from oven and allow to cool completely. Once cooled, discard parchment paper and slice loaves diagonally into pieces about 3 cm thick. Place cut-side down on unlined baking tray.
  7. Return to 170C oven and bake for 10 minutes.
  8. Flip each biscotti over and bake another 10 minutes. Allow to cool completely.
  Biscotti should be stored in an airtight container at room temperature.
Tagged in: almond extract, childrens party, colourful sprnkles, dried cranberries, Eggs, Italian, Pistachio Nuts, Plain Flour, Purim, Tea, Vanilla Extract