Thursday, August 17, 2017
Cranberry and Pistachio Biscotti
Cranberry and Pistachio Biscotti
The first few weeks at a new work place is always awkward.
If youve never felt this way then you are probably less socially awkward than I am. Any tips appreciated!
I am terrible at chit-chats especially in the elevator or other confined spaces (e.g. bathroom). I never know what to say after that nice-to-meet-you handshake (Im proud of my firm-not-sloppy handshake but not the subsequent awkwardness that follows). And I am embarrassed to admit that many colleagues are still addressed as "...hey!", where the "..." refers to the moment of silence where I frantically try to recall their names.
But besides these rather gawky experiences, I have every reason to feel thankful...for the job, the colleagues, for the opportunities to learn, to grow and to break (myself, hopefully not things/computers/people), to be of influence (however big or small!) and to able to support myself financially. And obviously for the people who support and pray for me!
On a different note, I made this rather exotic yet comforting Blueberry-Cardamom Mexican Atole (pictured above!) from McCormicks Flavor Forecast on Chinese New Years Eve (we really lack tradition in my family). Atole is a warm sweet masa drink from Mexico traditionally served at breakfast - why havent I discovered you earlier?
Aaaaannnd, yesterday these deliciously crunchy (and festively looking!) biscottis were made in a rush after work and just before dinner and the summer sunset. They were accompanied by a mug of Mothers rather strange but healthy concoction of red bean, mung bean and barley drink...not coffee!
I did mention were not a traditional bunch, right?
Donna Hay Magazine Dec 2012
Makes 80
- 2 cups plain flour, sifted
- 1 1/2 tsp baking powder sifted
- 3/4 cup caster sugar
- 3 eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tbsp finely grated orange rind
- 1 cup sweetened, dried cranberries
- 1 cup shelled unsalted pistachios
3. Turn the dough out onto a table and with some flour, knead until smooth.
4. Form into two logs and flatten slightly. Bake in oven on two lined baking trays for 30-35 minutes or until firm cool completely.
5. When cooled use a serated knife to cut thin slices and place them back on baking trays. bake for a further 8-10 minutes until crisp. cool on trays.
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