Monday, 11 March 2013

Cranberry and Clementine Biscotti

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Cranberry and Clementine Biscotti. Biscotti are twice-baked Italian biscuits. They are delicious with tea or coffee.



A Simple List of Ingredients:

1. Plain Flour
2. Salt
3. Sugar
4. Baking Powder
5. Dried Cranberries
6. Clementine Zest
7. Eggs
8. Vegetable Oil
9. Clementine Juice
10. Vanilla Flavouring

Bismillah, let's begin!

Preheat the oven to Gas Mark 4.



Into a large bowl, place 12 ounces plain flour.




Add 1 teaspoon salt.




Add 6 ounces sugar.




Add 2 teaspoon baking powder.




Stir all the dry ingredients to combine.




Into another bowl, place 8 ounces dried cranberries.




Add the zest of 4 clementines.




Stir to combine.




Add 2 tablespoons of the flour mixture.




Stir to combine.




Add the cranberry mixture to the rest of the dry mix.




Stir well to combine.




Into the bowl of a standing mixer, place 3 eggs.




Add 5 tablespoons vegetable oil.




Add the juice of 4 clementines.




Add 1/2 teaspoon vanilla flavouring.




Beat the mixture until well combined.




Add in the cranberry and flour mixture.




Mix to combine.




Heavily flour a surface.




Place on the dough. It will be very sticky.




Cover the dough in flour, to make it less sticky.




Divide the dough into six portions.




Roll each log into the same size - about 12 inches.




Place onto a greased tray, and bake for 25 minutes in a preheated oven at Gas Mark 4.




Once cool enough to handle, take each log and slice on a sharp diagonal into 1/2 inch thick slices. 




Place all the slices back onto the baking tray.




Return back to the oven and bake for 7 minutes. Then, take out and turn each slice over, and bake for 10 minutes, or until golden brown.




Place onto a serving tray, and allow to cool. Store in an airtight container to keep.




Enjoy the biscotti with coffee!

Wasalaam!

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