ALMOND PISTACHIO CRANBERRY ORANGE BISCOTTI






How many times have you tried to make something in the kitchen, but it doesn’t go as expected and you have to trash it? Recently, I was quickly whipping up some Eggs Benedict to go with my homemade sourdough, and the Hollandaise sauce unfortunately split. Instead of tossing out the bad batch, I decided to use the split sauce creatively and recover it!

So here’s what I made... a gorgeous Almond, Orange, Cranberry and Pistachio Biscotti! I totally saved the day and you seriously wouldn’t be able to tell that this was made from a kitchen failure!

I used the split hollandaise and a few ingredients I had at home and it was so easy to make, which went so well with Blackcurrant tea.


How do you salvage your kitchen nightmares?


YIELDS: 28-30

PREP TIME: 15 minutes

BAKE TIME: 50 minutes

PASSIVE TIME: 30 minutes



INGREDIENTS


For Split hollandaise sauce:

3 egg yolks

1 tsp white vinegar

125g unsalted butter

Other ingredients added for biscotti :

3 egg whites (saved from eggs used for hollandaise sauce)

75g unsalted butter, room temperature

1 orange, zested

1 tsp vanilla extract

3 cups all purpose flour

2 1/4 tsp baking powder

1/2 tsp salt

1 cup plus 2 tbsp caster sugar

110g pistachios, unsalted and shelled

120g almonds, unsalted

80g dried cranberries


METHOD


  1. Line a large baking tray with parchment paper. Preheat oven to 180°C.

  2. Let the split hollandaise sauce cool down to room temperature. Add butter and blend together with hand blender until lightly pale and creamy. Add sugar, orange zest and vanilla, beat until just blended.

  3. Add egg whites, blend until well combined and little fluffy.

  4. In a separate bowl, sieve flour, salt and baking powder, add it to the butter mixture in three batches, blend on low speed to just combine. Do not over blend. Drop in the pistachios, almonds and cranberries and stir to combine.

  5. Divide the biscotti dough in two halves, shape them in two 12” inch long and 3” inch wide logs. Slightly flatten the logs keeping them about 1.25” inch tall. Keep them about 3 inch apart as the logs would expand when they bake.

  6. Bake them in preheated oven for about 30-35 minutes. Turn the tray once half way during the baking. Remove from oven, let it cool for 25-30 minutes. Using the sharp sedated knife cut the logs carefully into 3/4 inch thick slices. Arrange the biscotti, keeping cut side down on the baking tray. Bake them again for about 15 minutes until light golden in color, turning the tray once halfway through baking.

  7. Remove from the oven and transfer them on a cooling rack to cool completely. Store in airtight container for up to a week..



COOK'S NOTES:


  1. This recipe is created keeping in mind to utilise your ingredients used in your kitchen failures rather than tossing them in the bin. I made these biscottis using my split hollandaise sauce ingredients while preparing Eggs Benedict.

  2. If you are preparing biscotti from scratch, keep all the proportion of ingredients same as is in the recipe above including hollandaise sauce ingredients except vinegar. No need to separate the yolks from the eggs, instead use the whole eggs and add them after beating the butter sugar vanilla and orange zest. The total quantity of butter used will be 200g for the recipe made from scratch. Do not use vinegar for this recipe.

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