Pis­ta­chio & goji berry bis­cotti Fes­tive FAVOURS

WRAP UP CHRIST­MAS PREP EARLY WITH TH­ESE SWEET GOOD­IES

New Zealand Woman’s Weekly - - WEEKLYPEOPLE -

MAKES AP­PROX 30 Home­made bis­cotti makes a won­der­ful Christ­mas gift as it keeps well (so can be made ahead of time) and it’s much bet­ter than the store-bought variety.

3 medium-sized eggs,

at room tem­per­a­ture

½ cup olive oil

½ tsp orange zest

2¼ cups plain flour

1 tsp bak­ing pow­der

½ tsp salt

½ cup caster sugar

½ cup brown sugar

½ cup roasted al­monds,

roughly chopped

½ cup shelled pis­ta­chios

¼ cup dried goji berries

or cran­ber­ries

1 Pre­heat oven to 180oC and line a tray with bak­ing pa­per.

2 In a large bowl, lightly whisk the eggs, olive oil and orange zest. Add in the plain flour, bak­ing pow­der, salt, caster and brown sug­ars, and stir.

3 Fold in the al­monds, pis­ta­chios and goji berries, then mix un­til com­bined.

4 Di­vide the dough in half. Place each half on the lined tray and, with damp fin­gers, shape into a log about 4x30cm. 5 Bake for 30-35 min­utes or un­til golden-brown and hard on the out­side but not all the way through. Let cool and, us­ing a ser­rated knife, slice at an an­gle about 1.5cm thick.

6 Place the slices back on the bak­ing sheet (stand­ing up with a small gap be­tween each) and bake for 15-20 min­utes un­til firm. They’ll also firm up more as they cool.

7 Place the bis­cotti on a wire rack to cool be­fore fill­ing jars with them as presents.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.