Biscotti

* this biscotti is not the traditional hard type but the crumpier and softer type. Feel free to replace pistachio and cranberries with almonds or your favourite dried fruits.

Ingredients:
Sugar x 1 cup
Unsalted butter x 100g (1 small stick) - soften at room temperature or melted
Almond extract x 2 tsp
Vanilla extract x 1 tsp
Pistachio x 100g - remove shells and roughly chopped
Cranberries x 100g - roughly chopped
Eggs x 3
All purpose flour - 2 and 3/4 cups
Baking powder - 1 and 1/2 tsp
Salt - 1/4 tsp

How to Make:

1. Put sugar, butter, almond extract, vanilla extract to a mixing bowl and mix well with an electric mixer.

2. Then add the eggs and salt and beat well.

3. Sift the flour and baking powder and fold into the egg batter using a spatula.

4. Add the chopped pistachio and cranberries and mix evenly using a big spoon or fork.

5. Wrap the mixing bowl wig cling wrap and chill in fridge for 30 min.

6. Preheat oven to 180'c.

7. Take out dough from fridge, using moistened hands, divide the dough into 4 loaves on an un-greased baking sheet on top of a baking tray.

8. Lengthen each loaf into a long rectangular shape with the height not more than 1 to 1.5cm. Shape them up using some flour on your hand or your spatula.

9. Bake for 30 mins or until golden.

10. Cool on rack before slicing them with a bread knife.

Store in air tight jars and enjoy with your favourite coffee or tea!