Signs of autumn: dried cherry and pistachio biscotti

cherry and pistachio biscottiI absolutely love winter and I think autumn is a great prelude. Although these past days have been very nice, it’s been too warm and sunny for me. I love seeing the wind through the trees and hearing the rain on the roof, nothing like a good thunderstorm to make me sleep like a baby! Autumn also means you can start putting lots of hearty stuff on the menu: the first tajine is already tasted, fish pies, mashed potatoes, meat loaf… are all still to come. And for tea no more ice cream or frilly bits but something with a good bite, like these biscotti. I found the recipe in my Kitchen Aid cookbook (it came with the machine – yes, I finally got one!) but you can easily make it even if you don’t have one. Here’s how to make it:

Heat the oven to 160 C. In a bowl, mix 300 g plain flour with 1 and 1/2 tsp baking powder, 150 g sugar and 1 tsp szichuan pepper (if you don’t have this, you can just leave it out or replace it by a grind of black pepper and some lemon zest – I opted for mixed spice, but only half a teaspoon as the cinnamon in it can be quite overpowering). Add 3 eggs and mix to a soft dough (it will be slightly sticky). Add 75 g dried cherries and 75 g pistachios (unsalted and shells removed) and mix again until incorporated (you can do all this by hand as well).

Divide the dough in 2 parts and roll each to a diameter of 4 to 5 cm.  Place on a baking sheet covered with baking parchment and bake for 20 min until the sides are starting to brown. Remove from the oven (leave the oven on, you are baking them twice – hence the name, “bis-cotti”) and leave to set for 10 min. Then cut in 1 cm slices and place on the baking sheet again. Another 10 min in the oven and some cooling on a wire-rack and you are ready to dip them in your coffee, tea or hot chocolate. Enjoy!

Use up left-over dried cherries in cherry and chocolate cookies.

Sweet and tart: chocolate and cherry cookies

chocolate and cherry cookiesPart of having your birthday is taking treats to work for your colleagues. As we both work in big offices, that means lots of colleagues, and cookies are always a great option in that case. These are the cookies my boyfriend chose to take for his birthday. The recipe is from my trusted Les cookies de Laura Todd book (the basic recipe is always the same, so you can add whatever you want). I made a huge batch (hoping to have some left for the weekend) but not a single cookie returned… the dried cherries needed for this recipe are now a big hit in my household, some end up in granola, others just go “missing”. Here’s how to make them:

Preheat the oven to 140 C and line two baking sheets with greaseproof paper. Mix 250 g softened butter (you can use margarine as well) with 350 g soft brown sugar until fluffy and soft. Add 1 egg and beat well until incorporated. In two batches, add 375 g self-raising flour (or use regular flour and add 1 tsp baking powder as well), a pinch of vanilla powder (I used a small bag of vanilla sugar, you could use 1/2 tsp vanilla extract of the seeds of half a vanilla pod as well) and a pinch of salt and mix well. Now add 150 g dried cherries (chopped if they are too large) and 250 g dark chocolate chips or chopped chocolate.

Roll small balls of dough with your hands, put them on a baking sheet and flatten it lightly with the back of your hand. Space the cookies well apart as they will spread. Put in the oven for 15-20 min. Enjoy!