It was perfectly crispy and sweet, just the way snacks are supposed to be, and if you aren’t careful you’ll find yourself reaching out for them the entire day non stop.
Photography & styling by myself
Breakfast Biscotti (with French Earl Grey) is a new sweet treat I made some weeks ago in a bid to please my coconut and banana hating sister, and so this dessert contains neither of those two ingredients. Taken from CEG’s Holiday Biscotti recipe, this biscotti delighted all my senses. It was perfectly crispy and sweet, just the way snacks are supposed to be, and if you aren’t careful you’ll find yourself reaching out for them the entire day non stop. My mom was guilty of that, which is why my grandma did not receive a batch this time. Be sure to cut them into smaller and thinner slices, they look prettier that way and are much easier to pack into airtight jars. I am thinking of making a batch for guests to enjoy during Chinese New Year here in Singapore, as this western dessert would be a refreshing change from the endless ba kua and pineapple tarts…
1 cup almond flour
2 cups glutinous rice flour
1/2 cup plain flour
1 tbsp arrowroot starch
3/4 cup brown sugar
3/4 tsp baking soda
1/2 tsp salt
2 tsp vanilla essence
1 tbsp coconut oil
1/2 cup dried cranberries
1 100g bar 70% dark chocolate
1/2 cup shelled pistachios
1. Line 2 small baking trays or one large baking tray with baking paper and grease with coconut oil.
2. Combine almond flour, glutinous rice flour, plain flour, arrowroot starch, baking soda and salt in one mixing bowl.
3. In another mixing bowl, whisk eggs and brown sugar using an electric mixer or by hand until pale yellow and thick, then add in vanilla essence and coconut oil.
4. Beat in flour mixture from the first mixing bowl to the egg and sugar combo until well combined. If it is too runny, add 1/2 cup more plain flour.
5. Roughly chop dark chocolate bar into small pieces, and do the same to the shelled pistachios. Add them all into the dough together with cranberries. Mix well.
6. Divide dough into two portions and spread them out on each baking tray as a single rectangular-shaped sheet, about 10″ long an 1″ high.
7. Pre-heat oven to 170 degrees Celsius and bake for about 25 minutes until lightly browned.
8. Transfer to a wire rack to cool for 10minutes.
9. Transfer dough to a cutting board and slice into roughly 1/2 inch wide strips, then place them on the trays again, cut sides up. Bake at 150 degrees Celsius for an additional 5 minutes , then flip them over on the other side and bake again for 5 minutes until crispy and browned.
10. Transfer biscotti to wire racks and let cool. Serve with an cup of tea. Enjoy.