DAY 64, BISCOTTI

Almost time to stop blogging as school is back today, but not before I share this wonderful recipe for these twice-baked dunkable biscuits! I usually make them at Christmas with green pistachios - choose whatever you've got in the cupboard, in this case almonds and cranberries

Ingredients

1/2 cup sugar

grated zest 1/2 orange

1/4 pkt butter

1 large egg

1/2 tsp vanilla

1 cup flour

1/2 tsp baking powder

pinch salt

1/2 cup toasted almonds

1/4 cup dried cranberries

Preheat oven to 170ºC fan

Toast almonds in a dry pan until brown and fragrant (about 5 minutes, turning every minute), set aside to cool

Whisk together sugar, orange zest and butter until light and fluffy

Add the egg and vanilla and beat well

Sift in  flour, baking powder and salt

Add dried cranberries and toasted almonds.

Fold together using a spatula

Place mixture onto a paper lined baking tray and shape into a log using damp hands

Bake for 30 minutes.

Allow to cool for 10 minutes - reduce the oven to 150ºC fan

Transfer the cake to a cutting board. Slice into 1cm pieces

Arrange slices flat on the baking tray and bake again for about 15 minutes or until golden brown and dried through

Dunk into hot coffee!