Biscotti with Pistachios, Dried Cranberries and Candied Kumquat
Since last week, I've been staying at home and study for a test that will take place this coming Sunday. Needless to say, I'm almost bored to death by staring at my textbooks everyday. So I baked a batch of biscotti to nibble while I study.
The biscotti recipe is taken from Dorie Greenspan's Baking: from My Home to Yours, which is also something that I've baked before. But this time round, I tweaked the recipe slightly by replacing cornmeal with ground almond and also added loads of dried cranberries, candied kumquat, pistachios and almond slices.
This is a versatile recipe, in the sense that you can add almost anything in the dough. And as mentioned by Ms. Greenspan, just look into your cupboards for ideas and you will be able to come up with your own version of biscotti. ;-)
Original recipe can be found here.
Comments
Mrs Lavendula & Kayte - Thanks for your compliments!
Leemei - I'm pleasantly surprised that the ingredients complement each other so well. It's yummy indeed. :-)
Elin - I can only read simple Jap at the moment and when I read Japanese cookbooks, I have to depend on my electronic dictionary. I've not seen any cakes or cookies books being translated to English but some of these Jap books are available in Chinese. You can look for them in Kinokuniya.
Daphane - You've just given me an idea of what to give to my friends for X'mas!
Nice biscotti but the best biscotti doesn't have butter. Try look for recipe without butter, it taste better and won't leave any oil residual in your coffee or tea. I sells biscotti in KL for almost 3 years now.