Mulled Wine Oil

Mulled Wine Oil

von | Dez. 18, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, SPICY, VEGAN, WINTER

Mulled Wine Oil

Mulled Wine Oil

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December 17, 2024 by Kimberly

This spiced oil is like a hug in a drizzle. Think rich, warm, and aromatic vibes that make every dish feel festive and fancy. Perfect for cozy dinners and holiday magic.

45 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

This cozy spiced oil brings holiday magic to your plate. Infused with citrusy orange, cinnamon, cloves, star anise, and cardamom, it’s a flavorful hug in every drizzle. Perfect for elevating roasted veggies, hearty salads, or even as a bread dip, this oil is simple yet sophisticated. Whether you’re hosting or gifting, it’s a warm, festive twist that feels like Christmas in a bottle. Easy to make and impossible not to love!

How to serve
Drizzle this aromatic oil over roasted vegetables for a cozy finish, or mix it into salad dressings for a warm, festive twist. Pair it with fresh, crusty bread as a dip, or spoon it over warm risottos and soups to add a layer of spiced goodness. Feeling adventurous? Try it over roasted sweet potatoes or even desserts like baked pears for a gourmet touch. This oil fits wherever cozy, holiday vibes are needed. You absolutely have to try the oil with this Brussels Sprout Salad!

How to store
Store your infused oil in a sealed glass jar at room temperature for up to one week. Keep it in a cool, dark place to preserve its aromatic magic.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mulled Wine Oil
Mulled Wine Oil
Mulled Wine Oil
„Let’s make a piece of happiness“
Print
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Mulled Wine Oil

Mulled Wine Oil

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  • Author: Kimberly
  • Total Time: 45 min
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 orange
  • 1/4 tsp cinnamon
  • 8 cloves
  • 1 star anise
  • 1/4 tsp ground cardamom
  • 250 milliliter rapeseed oil

Instructions

  1. Zest the orange and put it along with the cloves, cinnamon, cardamom and star anise into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 10 min

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

von | Dez. 17, 2024 | 30 TO 60 MINUTES, AUTUMN, BACON, BREAD, CHEESE, COMFORT FOOD, EASY, EVERYDAY, GORGONZOLA, INTERNATIONAL, LUNCH, MEAT, OMNIVORE, SALADS, WINTER

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

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December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

40 MINUTES

EASY

OMNIVORE

INT.

688 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

How to serve
Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

How to store
Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
„Let’s make a piece of happiness“
Print
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Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 as main / 4 as starter 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small pan
  • small bowl

Ingredients

Units Scale

SALAD

  • 200 grams brussels sprout
  • 150 grams red radicchio
  • 1 shallot
  • 1 tsp butter
  • 2 mandarins
  • 2 fresh figs
  • 8 bacon strips
  • 50 grams gorgonzola
  • 50 grams walnuts

CROUTONS

  • 6 slices baguette
  • 1/2 tsp chili flakes
  • 1/2 tsp cinnamon
  • 1 tbsp butter

DRESSING

  • 4 tbsp mulled wine oil
  • 1–2 tbsp red wine vinegar
  • 1 tsp date syrup
  • 1 tsp dijon mustard
  • salt & pepper to taste

TOPPINGS

  • fresh thyme
  • fresh chives

Instructions

PREPARATIONS

  • Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

  1. Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
  2. Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
  3. Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
  4. Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
  5. Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
  6. Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
  7. Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
  8. For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
  9. Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

Gingerbread Oil

Gingerbread Oil

von | Dez. 16, 2024 | EASY, INTERNATIONAL, MICHELIN, OILS, SPICY, UP TO 30 MINUTES, VEGAN, WINTER

Gingerbread Oil

Gingerbread Oil

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December 16, 2024 by Kimberly

Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.

5 MINUTES

EASY

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!

How to serve
For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!

How to store
Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Gingerbread Oil
Gingerbread Oil
Gingerbread Oil
„Let’s make a piece of happiness“
Print
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Gingerbread Oil

Gingerbread Oil

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp cardamom
  • 1/8 tsp nutmeg
  • 3 anise stars
  • 1 piece of fresh ginger
  • 250 milliliter oil

Instructions

  1. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Passive Time:
  • Cook Time: 5 min

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

von | Dez. 14, 2024 | 60 TO 120 MINUTES, APPLES, COMFORT FOOD, DESSERT & SWEETS, DINNER PARTY, INTERMEDIATE, INTERNATIONAL, VEGETARIAN, WARM DESSERTS, WINTER

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

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December 14, 2024 by Kimberly

Golden rolls packed with spiced apples, drizzled with caramel, and topped with crunchy milk crumble – this dessert is a little masterpiece that’ll make your kitchen smell like pure magic.

75 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

340 PER PORTION

COMFORT FOOD

DINNER PARTY

DESSERT

WINTER

INTRODUCTION

ABOUT THE RECIPE

These crispy golden rolls, filled with spiced apples and topped with caramel & vanilla sauce and milk crumble, are everything you love about desserts. They’re the perfect blend of sweet, buttery, and crunchy, delivering big seasonal vibes in every bite. Whether you’re making them for a dinner party or just for yourself, this dessert promises to steal the show and leave everyone asking for seconds.

How to serve
Lay the rolls on a warm puddle of vanilla sauce, drizzle generously with caramel, and finish with a sprinkle of milk crumble for that perfect texture. Serve them while they’re still warm to keep the filo dough crisp and the apple filling gooey.

How to store
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to bring back their crisp texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
„Let’s make a piece of happiness“
Print
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Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4-6 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small pots
  • two small bowls
  • oven

Ingredients

Units Scale

APPLE PIE ROLLS

  • 8 filo pastry sheets
  • 1 apple
  • 150 milliliter apple juice
  • 2 tsp cornstarch
  • 15 grams white sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of salt

CARAMEL CINNAMON SAUCE

  • 75g white sugar
  • 2 tbsp water
  • 20 grams butter
  • 75 grams heavy cream
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • pinch of salt

VANILLA SAUCE

  • 150 grams heavy cream
  • 150 milliliter full-fat milk
  • 3 egg yolks
  • 1 vanilla bean
  • 50 grams brown sugar
  • pinch of salt

MILK CRUMBLE

  • 30 grams full-fat milk powder
  • 50 grams all-purpose flour
  • 30 grams powdered sugar
  • 1/8 tsp salt
  • 25 grams butter
  • 45 grams white chocolate

Instructions

  1. For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
  2. For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
  3. For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
  4. Next, prepare the vanilla sauce. You can find the recipe here.
  5. For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
  6. To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!
  • Passive Time: 15 min
  • Cook Time: 60 min

French Onion Soup

French Onion Soup

von | Dez. 11, 2024 | 60 TO 120 MINUTES, BEEF, BREAD, CHEESE, DINNER, EASY, EVERYDAY, FRENCH, GRUYERE, OMNIVORE, ONION, UMAMI, WINTER

French Onion Soup

French Onion Soup

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December 11, 2024 by Kimberly

Cozy up with this rich, caramelized onion soup topped with broiled gruyere and crispy baguette. It’s warm, indulgent, and feels like a hug in a bowl.

75 MINUTES

EASY

OMNIVORE

FRENCH

455 PER PORTION

UMAMI

EVERYDAY

DINNER

WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about a bowl of caramelized onion soup. The rich, slow-cooked onions melt into a deeply savory broth that feels like pure comfort. And when you top it with a slice of crispy baguette smothered in broiled gruyere? Game over. It’s everything you need on a chilly evening. This dish takes time to build flavor, but trust me, it’s worth every minute. Cozy, rustic, and oh-so-satisfying, it’s the perfect way to warm up your soul.

How to serve
Serve this soup straight from the oven for the best experience. Ladle the rich broth into bowls, top with baguette slices, and load on the gruyere. Broil until the cheese bubbles and turns golden. Place the piping-hot bowls on a trivet or a wooden board, and serve with extra baguette for dipping. Pair it with a simple green salad or a crisp glass of white wine for a true French-inspired meal that hits all the cozy vibes.

How to store
Store leftover soup (without the bread) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Broil baguette slices and cheese when ready to enjoy. The flavors deepen, making it even better the next day!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

French Onion Soup
French Onion Soup
French Onion Soup
„Let’s make a piece of happiness“
Print
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French Onion Soup

French Onion Soup

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • large, heavy pot with lid
  • garlic press
  • sharp knife
  • cutting board
  • grater
  • ovenproof soup bowls

Ingredients

Units Scale

SOUP

  • 800 grams onions, sliced
  • 1 tbsp butter
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 3 garlic cloves
  • 1.5 tbsp all-purpose flour
  • 150 milliliter dry white wine
  • 1 liter beef stock
  • some sprigs fresh thyme
  • 2 bay leaves
  • salt & pepper to taste

BAGUETTE

  • 12 slices of baguette
  • 300 grams Gruyere cheese
  • butter
  • garlic powder

TOPPING

  • fresh thyme
  • freshly cracked pepper

Instructions

PREPARATIONS

  • Peel the onions, halve them, and slice into thin half-rings.
  • Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

  1. Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
  2. Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
  3. Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
  4. While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
  5. Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
  6. Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!
  • Prep Time: 15 min
  • Passive Time: 15 min
  • Cook Time: 45 min

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

von | Dez. 9, 2024 | 30 TO 60 MINUTES, CRANBERRY, EASY, EVERYDAY, ITALIAN, SNACKS, SWEET, VEGETARIAN, WINTER

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

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December 9, 2024 by Kimberly

These crispy, nutty biscotti are bursting with tart cranberries and crunchy pistachios, dipped in a silky layer of white chocolate. They’re festive, cozy, and perfect for coffee-dunking or gifting.

60 MINUTES

EASY

VEGETARIAN

ITALIAN

107 PER BISCOTTI

SWEET

EVERYDAY

SNACK

WINTER

INTRODUCTION

ABOUT THE RECIPE

These biscotti are everything you want in a cozy snack. Crunchy, nutty, and perfectly sweet, they combine tart cranberries, rich pistachios, and a touch of indulgence with a white chocolate coating. They’re ideal for holiday gifting, pairing with your coffee, or treating yourself to something a little special. The mix of textures and flavors makes them irresistible, and they look as beautiful as they taste.

How to serve
Serve these biscotti alongside a hot cup of coffee, tea, or even hot cocoa for the ultimate cozy vibe. They’re also fantastic as part of a dessert spread, paired with fresh fruit or a creamy mousse. And don’t forget – they make the perfect holiday gift, wrapped up in cute little bags or boxes.

How to store
Store the biscotti in an airtight container at room temperature for up to three weeks. If they’re coated in chocolate, keep them in a cool place to avoid melting. Perfect for make-ahead treats!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
„Let’s make a piece of happiness“
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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 14-18 pieces 1x
Print Recipe

Description

Recommended Equipment

  • 2 bowls
  • electric mixer
  • whisk
  • baking tray
  • parchment paper
  • sharp knife
  • spoon or spatula
  • food processor (optional, for chopping cranberries)

Ingredients

Units Scale
  • 125 grams all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 30 grams butter, room-temperature
  • 75 grams white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 50 grams pistachios
  • 50 grams fresh cranberries
  • 100 grams white chocolate

Instructions

  1. Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
  2. In one bowl, thoroughly mix the flour, baking powder, and salt.
  3. In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix well.
  5. Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
  6. Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
  7. Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
  8. Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
  9. Place the biscotti slices cut side down back onto the baking tray.
    • For a softer version: Bake each side for 5 minutes.
    • For a crunchier version: Bake each side for 10 minutes.
  10. Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.
  • Passive Time: 40 min
  • Cook Time: 20 min