Paper Chef #23 Spiced Apple and Cranberry Biscotti

This is the biscotti which was planned for Paper Chef, however there wasn't enough time until the weekend after. The biscotti tastes wonderful with a fruity licorice aroma.

Spiced apple and cranberry biscotti with wattleseed latte
2 cups whole wheat flour
2 teaspoon baking powder
2/3 cup coarse raw sugar
1/2 teaspoon aniseed
1/2 teaspoon aniseed myrtle leaves, ground
1/2 teaspoon lemon myrtle leaves, ground
1/2 teaspoon cinnamon myrtle leaves, ground
1/2 teaspoon mountain pepperberry leaves, ground
1/4 cup dried cranberries
1/4 cup hazelnut
1/4 cup pistachio
2 tablespoon flavoured pork fat (from Drunken Pickled Pork)
2 tablespoon walnut oil
1 large egg, beaten
1/4 cup sparkling apple juice
2 tablespoon vermouth (Frangelico or Pernod also suit)
About 2 tablespoon fine corn meal for dusting

Combine dry ingredients. Stir in the fat and oil.

Mix the egg, apple juice and vermouth. Add to the flour mixture. Stir until just combined to form a dough.

On a surface lightly dusted with fine corn meal, roll the dough with palms to make 2 logs about 20 cm long and 3 cm high.

Place on baking sheets and bake in a preheated oven at 180 degrees Celsius for 30 minutes until golden brown. Cool.



Carefully cut into 0.5 cm slices. Place the cut slices on baking sheets. Dry in an oven at 150 degrees Celsius for 30 minutes, turning half way through.




To serve, make wattleseed latte following instructions from Paper Chef #9. If serving in a cup, omit the layering. Add a teaspoon of Frangelico (hazelnut liqueur) to each cup. Top with a dollop of whipped cream. Arrange a biscotti on the teacup.

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Paper Chef #23 Spiced Apple and Cranberry Biscotti