Home made lingonberry biscottis are perfect with a cup of espresso
These are lovely biscottis with a kind of Swedish touch thanks to the lingonberries. I thought that they were perfect for Euro Blogging by Post so I baked them for Scott , the rest of them went to my husband’s office where they were very popular. The recipe is from the Swedish “Två systras söta” by the Eisenman sisters, which I can’t stop recommending. Buy it! :-) I don’t like my biscottis too dry so I was quite careful with the total time in the oven.
Biscotti with lingonberries and white chocolate
makes about 45
100 gram butter
200 ml caster sugar
700 ml flour
3 tsp baking powder
0.5 tsp vanilla sugar
0.5 tsp salt
100 gram chopped white chocolate
200 ml lingonberries
Heat the oven to 175 degrees.
Beat sugar and butter until white. Add the eggs, one at a time. In a separate bowl combine the dry ingredients and the add the lingonberries and chopped chocolate. Add the the second mixture to the one with butter/eggs/sugar.
Separate the dough into 3 parts and roll each part into a rope. Place on baking sheet, either greased or parchment-lined.
Bake the biscotti for 15 minutes (I let them bake for 20 minutes). Take out the baking sheet, turn off the oven and slice the biscotti diagonally in 2 cm wide pieces. Return the baking sheet to the oven and keep the biscottis in the warm oven until dried and crunchy.