These are so, soooooo good!
And even more fabulous when dipped into your fav cuppa tea!😁
The spices in this recipe make it more of a festive one and really complement the orange zest. I also chose to use dried cherries rather than cranberries as I prefer the flavour. Be careful when choosing your fruit as some dried cranberry brands that I’ve seen have more sugar than actual cranberries in them to cover their tart taste and try to avoid the heavily processed glace cherries too.
As with most of my baking recipes I used wholemeal spelt flour which I find is finer and lighter than other wholegrain flours.
-75g coconut sugar (or dark brown sugar)
-80g dried cherries/ cranberries
-Zest of 1 large orange
-1 tspn baking powder
-100g mix of pistachios and almonds (so 50g each)
-1/2 tspn orange oil extract
-2 large eggs
-1/2 tspn cinnamon, 1/4 tspn ginger, 1/8 tspn nutmeg, 1/8 tspn ground cloves
2- Chop the almonds plus any big cherries in half & soak these with pistachios for 10mins
3-Mix the dry ingredients together, zest in the orange
4-Drain the nuts & fruit then add these into the mix
5-Whisk up the eggs and orange extract then pour this into the dry ingredients
6-Stir really well, if using large eggs this should be enough to bind it but if the mix is still a bit dry and doesn’t easily stick together, add water 1 tablespoon at a time, mixing between each one
7-Shape into 3 logs and place on a lined/greased baking tray
8-Bake at 150C for 35mins, then remove from the oven** and using a fork to hold them as they’ll be hot, cut diagonally into 1cm thick slices, then place back into the oven for another 3-4 mins so the middle becomes crispier then remove from the oven and allow to cool.
**If you prefer them with a slightly softer centre (like I do) after the first bake, then leave to cool now and skip the last step, otherwise go for a crispier biscotti with its more traditional texture