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Thursday, 29 November 2012


Almond Cranberry Biscotti 300g all purpose flour
1.5 tsp baking powder
130g castor sugar
6 egg white
1 tsp vanilla essence
120g almond nut
120g dried cranberry

1) sift flour and baking powder and leave aside
2) beat eggs and sugar until light & white, add vanilla essence
3) add flour into egg mixture in 2 or 3 additions
4) fold in fruits & nuts
5) pour into 2 small loaf pan, level lightly
6) bake in preheated oven @170'C for 35min
7) let cool on rack
8) when cooled, sliced into required thickness
9) bake for 8min on each side
10) store in air tight container

Freshly baked biscotti on the tray ( my 2nd batch)

Some like it pale as this
while others like it slightly brown 
as shown in the container above

Whichever you choose
they are all crunchy and nice

Some like it thinly sliced
while others like it thicker
both are nice if it suits your taste

Recipe adapted from eileenlee's blog

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