INGREDIENTS
100 g caster sugar
125 ml (½ cup) orange juice
90 g egg whites (2-3 egg whites)
125 ml (½ cup) vegetable oil
1 lemon, zested
450 g (3 cups) self-raising flour
60 g pistachios, roughly chopped
40 g dried cranberries
¼ tsp ground cinnamon
2 tsp ground star anise
METHOD
1. Preheat the oven on Fan Plus at 140°C.
2. Place the sugar, orange juice, egg whites, oil and lemon zest in a bowl. Mix well until the sugar is completely dissolved.
3. In another bowl, combine the remaining ingredients. Make a hole in the centre of the flour and pour in the orange mixture, mixing well to combine. If the mixture is too wet add a little extra flour.
4. Working quickly with lightly oiled hands, divide dough into 2 equal portions and shape into loaves each one, approx. 22cm long x 10cm wide x 1.5cm high.
5. Place the dough onto a baking paper-lined baking tray and slice every 1cm almost to the base of the loaf.
6. Bake for approximately 30-40 minutes until almost risen and pale golden.
7. Remove from the oven and cool for 5-10 minutes. While still warm, with a serrated knife, slice into fingers and lay flat on the baking tray and return to the oven. Bake for a further 20 minutes until golden.
8. Remove from the oven then transfer onto wire racks and return to the oven. Change the setting to Fan Plus at 30°C and leave in the oven for approximately 30 minutes. The biscotti should be dry throughout. Store in an airtight container until needed.
Hints and tips
• Pistachios and cranberries can be substituted with a favourite nut and fruit.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
