The blogging world has given me a few lovely friends and Reem @ Simply Reem is one such special friend. She is an Indian who stays in South California with her family. She started her career as a fashion designer and worked with some leading fashion houses enjoying a glamorous life.
After she got married, she moved to US with her husband and became a busy mom of two wonderful, hyper-active sons.
Today, she is sharing something that I love to eat for my evening snack – Biscotti filled with dried fruits. I have never baked biscotti at home and after seeing this recipe, I can’t wait to give this a try.
Reem @ Simply Reem
Before I start I want to thank Kankana for giving me this opportunity to share a bit of myself and my passion for food on her lovely blog. Thank you so much, this means a lot to me.
1. Tell us a little about you and your family?
My name is Reem, a complete foodie most of my day revolves around everything food, from eating to thinking. I am a mom to two little boys who make sure that I don’t get any free time and after all this whatever little time is left I try to spend it with my wonderful husband.
My story is simple and short, it is about fashion to food. And that’s where fun kick in, I love eating good food and enjoying chic lifestyle without spending a fortune. Food, Family and Friends, life is worth living.
2. Why the name ‘ Simply Reem ‘?
Simply Reem is my platform for sharing my food adventures and lifestyle ideas. In every post I put a part of myself so I thought Simply Reem would be the perfect name for my little space. Also it was the first name which came to my mind…. LOL
3. How is the experience of blogging been so far?
Far more beautiful than I could have imagined, blogging sphere is truly the perfect world from the dreams. The way everyone helps and encourages each other is amazing. There is no cunningness or harshness here.
Not only I have met some awesomely talented bloggers here but have made some precious friendships for life. I met my dear and awesome friend Kankana through blogging….
Kankana has been a true inspiration for me since day one of my blogging journey. She has always been very encouraging and helpful. I remember the first time I spoke to her, it felt like speaking to a really close friend after a long time. Not only is she extremely talented but she is also a very sweet and kind soul. A true friend I must say.
I feel so honored to be doing this guest post here. Thanks Kankana for letting me share my kitchen adventure at your amazingly beautiful blog. Kankana always tells me that she is more of a savory food lover than a sweet addict but I know she likes to enjoy her tea with cookies. So when she asked me to do a guest post for her, I knew exactly what I wanted to share.
These Cranberry Pistachio biscotti with Cardamom and Rose Essence are a wonderful addition to your cookie recipes. They are not only crispy and flavorful but also chewy and dense. Full of cranberries and pistachio these biscotti’s screams holidays…
Biscotti’s are loved by all, dip them in tea, coffee or milk and they are a pure indulgence. Perfect for holidays, these babies make excellent gift as well. Double baking gives them there incredible crispy texture which we all enjoy. I like to add cardamom and rose essence to these; it pairs very well with cranberries and pistachios and gives them wonderful sweet aroma. But by all means you can use vanilla essence if you are not a big fan of rose essence.
I hope you all will try and enjoy them. Once again thanks Kankana for having me here.
- All-purpose flour – 2 ½ cup.
- Cardamom powder – ¼ tsp.
- Baking soda – 1tsp.
- Salt – ½ tsp.
- Butter – ½ cup.
- Eggs – 2
- Sugar – ½ cup (light brown sugar preferably).
- Rose essence – 1tsp (can use vanilla essence instead).
- Cranberries dried – ½ cup chopped.
- Pistachios – ½ cup chopped.
Preheat the oven to 350F.
Measure and mix all the dry ingredients (flour, baking soda, and salt and cardamom powder) in a clean bowl. Add the chopped nuts and berries to the dried flour mixture and mix well till they all are well coated. Keep aside.
In a clean bowl cream (beat) butter and sugar till it turns fluffy and light. Now add one egg at a time beating well after each addition. Beat in rose essence, mix well.
Now start adding the flour mixture, 1 cup at a time, until you have well-mixed dough.
Divide the dough into 2 portions, transfer each portion to the baking sheet lined with parchment. Shape each portion into a log about 8-10 inches long. Don’t add any flour, the dough will be sticky, slightly damp your hand with water and it will work fine.
Bake the log for 20-25 minutes, until they are beginning to brown around the edges. Remove them from the oven and let it rest for at-least 20 minutes.
Lower the oven temperature to 325F.
Carefully transfer the cooled logs to a cutting surface, cut them on diagonal using a serrated knife into ½-inch-wide slices. The cookies can crumble at this stage, don’t worry just cut them gently.
Transfer the slices, cut sides up to a parchment lined sheet. Bake the biscotti once again for 20-25 minutes, until they are very dry. Because we used brown sugar in this recipe the biscotti’s will be relatively brown in color.
Remove them from the oven, cool completely and enjoy. These can be stored in an air tight container for almost 15 days.