Happy New Year everyone!
I hope you all had a good holiday and started off your New Year with a bang.
As for me, I started it lazily. Take this Walnut Biscotti for one. I photographed this... oh, 3 moths ago.Had all the photographs ready to go on a draft post and it's been sitting there waiting for me to write something.
This biscotti recipe is from Mark Bittman's The Food Matters Cookbook. You can find the recipe here. I was a bit skeptical whether it will turn out because it contains no eggs or oil. But it was really good. It is more crunchy and dry than other biscotti that uses eggs/butter/oil but we like the crunchiness. Hubby especially loves it and he likes to dunk his piece in coffee.
First step of the recipe is to pulse half the walnuts in the food processor.
Then add the walnuts and all the dry ingredients in a bowl. I also added a handful of dried cranberries. You can see I have some cinnamon on the green spatula below :).
Add water and mix.
Shape into 2 logs and bake in a preheated 350'F oven for 30-40 minutes or until the logs started to browl and crack.
Slice up. Then bake the slices in a 250'F oven for 25-30 minutes until they dry out. I
Recipe: Walnut Biscotti