Tuesday 10 September 2013

Cranberry and Almond Biscotti




My love of biscotti started when I moved to New York City in August 2012.  After visiting the city once before, I knew, like many do, that I needed to live in the vibrant bustle of NYC for longer than a few weeks in hotels.  So I packed my bags and jetted off for 6 months to explore what the city had to offer.

After 2 weeks of settling in, sipping American coffee (often out of a Starbucks mug) and navigating the subway it was time to start finding my local coffee shop.  Luckily enough for me I lived right near 9th Avenue's famous Restaurant Row - a strip of about 30 blocks filled with every cuisine imaginable.  The two closest coffee shops just happened to provide me with all the comforts I needed.  One specialising in amazing flavoured ice cream and the other in traditional biscotti and both serving soy cappuccinos that satisfied this Aussie coffee snob's caffeine addiction.

And so the affair began...with just one little cheeky biscotti with my morning coffee.  Which slowly turned into two.. three, I'll take one home for later.. four, I'll have a little picnic in the park... and then before I knew it I was buying half-pound bags to fill my Christmas stocking and keep me company over the long cold wintery nights.

So on returning to Australia I had to perfect this amazing under-rated biscuit and hold off the cravings that I now had for this little baked goodie.  Armed with a (now) expert tasting palate I set about making my own.  And this twist on a traditional biscuit for me, takes me back to the little cafe on a side street of NYC.


150g dried cranberries
½ cup cointreux or amaretto liqueur
3 cup plain flour, plus more if needed.
1½ tsp baking powder
½ tsp salt
4 tbs (55g) butter
1 cup (225g) raw sugar
4 large eggs
1 ½ tsp almond essence
1 tbs vanilla extract
¾ cup (110g) blanched almonds chopped
3 tablespoons raw sugar

  • Preheat oven to 160-170°C.  Line two baking trays with baking paper.
  • Heat dried cranberries in liqueur in a small saucepan over a medium heat, stirring occasionally until cranberries have softened, approximately 6 minutes. Drain off excess liquid.
  • Sift together flour, baking powder and salt into a medium mixing bowl.
  • Using an electric mixer, beat the butter and raw sugar in a large mixing bowl on a medium speed until fluffy, about 2 minutes.  Add 3 eggs one at a time. Add the almond essence and vanilla extract.  Add flour mixture in two batches with a wooden spoon.
  • Stir in cranberries and roughly chopped almonds.
  • On a lightly floured surface, halve dough.  Shape each half into a 30cm by 5cm log.  Flatten logs to 2cm thick.  Transfer to baking trays.  Brush logs with beaten egg and sprinkle with raw sugar.
  • Bake for 35 minutes, rotating trays halfway through.  Transfer to wire racks to cool for about 20 minutes.  Reduce oven to 150°C.
  • Cut logs diagonally into 16 to 18 pieces using a corrugated knife (I find a bread knife works perfectly).  I like the biscotti when it is thick and chunky, however, you can cut as thinly as a 1cm.  Bake for 8 minutes; flip and bake for a further 8 minutes.  Let cool until crisp.
Cookies can be stored in an airtight container for up to 2 weeks at room temperature. Enjoy!

Tuesday 3 September 2013

Walnut and Raspberry Brownies



The chocolate brownie.. 

I couldn't think of a better place to start with this blog than with one of the most classic, delicious and most-loved baked items in the world!  This brownie recipe has seen many additions, substitutions, love and attention over the last few years - and it has become one of my go-to quick to make desserts that never fails to impress!  Though traditionally brownies don't tend to have raspberries and my boyfriend thinks that brownies shouldn't have anything other than chocolate (not even any nuts) these brownies are the perfect combination of gooey-rich chocolate, crunchy nuts and the tangy sour taste of raspberries!

Both gluten-free AND dairy-free these delicious treats can be enjoyed by almost everyone!


Makes 16.

140g (5oz) 70% dark chocolate
1/2 cup coconut oil
1 cup brown sugar
3/4 cup almond meal
1/4 cup potato flour
1/2 tsp salt
1/4 tsp baking soda
2 organic free-range eggs - beaten
1 tbs vanilla extract
100g frozen raspberries
1 cup chopped walnuts

Extra raspberries and vanilla ice cream to serve.


  • Preheat fan-forced oven to 180°C (350°F).  Line an 8 x 8 inch or rectangular pan with baking paper and grease the sides.
  • Melt chocolate and coconut oil in saucepan over a low heat, gently stirring until smooth.  Remove from heat and allow to cool slightly.
  • In a large mixing bowl combine the brown sugar, almond meal, potato flour, salt and baking soda.  Add the beaten eggs, vanilla extract and cooled melted chocolate mixture.  Using an electric mixer, beat on a low to medium speed until the mixture comes together and becomes thick and glossy (approximately two minutes).
  • Add the frozen raspberries and chopped walnuts, stirring by hand.
  • Pour mixture into prepared baking tin and smooth top with a spatula or wooden spoon.
  • Bake for 30-35 minutes or until the brownie is set.  If you like your brownie gooey and moist leave in for closer to 30 minutes.  Remove from oven and allow to cool in tin for 10 minutes before transferring to a wire rack.  Place brownie to set in the fridge for 30 minutes to an hour before cutting - this helps keep it from crumbling.  However, eating them straight from the oven while they are still gooey is my absolutely delicious!
  • Serve with extra raspberries and a scoop of vanilla ice cream.

Notes:
Substituting hazelnut meal instead of almond meal gives the brownie a subtle Nutella flavour.
The top of the brownie while in the oven will crack like most gluten-free cakes.