Name: Kaaju-Kishmish Biscotti (Spiced Cashewnut and Raisin Biscotti) recipe by Shireen Sequeira at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 100 grams whole wheat flour /atta; 100 grams self raising flour *see notes; 75 grams soft light brown sugar; 75 grams raisins black and golden or dried cranberries; 75 grams unsalted cashew nuts; 1 tsp soda bi carb/baking soda; 1 tsp baking powder; 1 tsp cinnamon powder; 1 tsp mixed spice; Pinch of salt; 2 eggs; 1 teaspoon vanilla extract

Ingredients Serving: 10

100 grams whole wheat flour /atta
100 grams self raising flour *see notes
75 grams soft light brown sugar
75 grams raisins black and golden or dried cranberries
75 grams unsalted cashew nuts
1 tsp soda bi carb/baking soda
1 tsp baking powder
1 tsp cinnamon powder
1 tsp mixed spice
Pinch of salt
2 eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 170 degrees C. Line a large baking sheet with parchment.
Sift the flours, spices, baking powder, baking soda and salt together a couple of times into a large bowl. Toss in the raisins/cranberries, cashewnuts and mix well
Make a well in the center and add the eggs, sugar and vanilla extract and mix until the dough comes together like a ball.
Transfer the dough ball on a lightly floured surface and roll into the shape of a log/sausage about 30 cms long and 5 cms wide.
Carefully transfer this log onto the baking sheet and pat down the surface so that it becomes 8 cms wide and about 1-1/2 cms high
Bake in the preheated oven for about 22-23 mins until firm and a skewer inserted comes out clean. Remove from the oven and allow it to cool a bit.
Using a serrated knife cut into slightly slanted slices of about 1 cm thickness
Arrange the slices flat on the baking sheet and return them to the oven - reduce the oven temperature to 160 degrees C and bake for a further 20 mins turning them over halfway through (thats 10 mins each side).
Once cooked they should be super crisp and firm. Remove from the oven and allow to cool completely on a wire rack. They will turn crisp once they begin to cool.
Store in an airtight container as soon as they cool (about 20 mins on the wire rack). If you leave them out for longer they will turn soft

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