merry & BRIGHT
Nov 18, 2020
5 minutes
PHOTOGRAPHY BEN DEARNLEY STYLING KIRSTEN JENKINS
“THERE’S NO BETTER WAY TO START THE FESTIVE SEASON THAN WITH HOMEMADE COOKIES! SPREAD THE LOVE BY TURNING THESE TREATS INTO EDIBLE GIFTS.”
DARK CHOCOLATE, SOUR CHERRY & PISTACHIO BISCOTTI
MAKES 40
1 cup (220g) caster sugar
2 eggs
1 tsp vanilla extract
1/4 cup (60ml) extra virgin olive oil
13/4 cups (260g) plain flour
1 tsp baking powder
1 tsp cocoa powder
150g pistachios, roughly chopped
50g sour cherries, roughly chopped
150g dark (70%) chocolate, chopped
3 tsp vegetable oil
Preheat oven to 180°C. Line 2 large baking trays with baking paper.
Beat sugar, eggs and vanilla in a stand mixer for 5 minutes or until pale. Add olive oil and beat until creamy. Add flour, baking powder, cocoa, pistachio and sour cherries, and mix to combine. With floured hands, shape dough into 2 logs, about 20cm x 7cm. Transfer to prepared trays and bake for 30
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