Bosun’s Cranberry Walnut Biscotti

DSCN8749 300x225 Bosuns Cranberry Walnut Biscotti

Umineko was made for sailing in tropical climates.  I am perfectly okay with that, that’s where I want to sail too.  I’m okay with that as long as we’re actually sailing in the tropics.  When summer turns to autumn, leaves are panted brilliant rainbow and the temperatures start to dip and you are on a boat with no heating system.  Then it’s a problem.

What’s a girl to do on a boat without heating?  That’s easy… bake!

So many sailors value their pressure cookers because they don’t waste heat (or propane).  I have flipped this around and use my oven to help keep me warm as well.  When we get to warmer climates the pressure cooker will come out to play but until then I am relying on the oven to keep warm.

We ran out of butter.  I know, I know, I should have provisioned better (especially doing coastal sailing) but such is life on the water.  I really wanted something sweet for tea time and clearly cookies were out of the question.  What sweet treat could I make that didn’t require butter?

I didn’t want to make a tea cake and Sato San had bought biscotti several times.  So I decided to dust off one of my old recipes and tailor it to what we had on the boat.

I am overjoyed I did.  Biscotti are simple to make and fabulous cruising food.  You may not be able to get butter everywhere, or want to use your precious stores, but eggs are universal.  (I haven’t tried with egg replacer just yet).  Better still they are filling, and packed with protein and vitamins.  Depending what nuts and dried fruits you put in them, of course.

Biscotti are a new favorite of mine to bake, and of everyone on Umineko.  The one problem with making rather than buying biscotti is that they never seem to last more than a few hours.

Bosun’s Cranberry Walnut Biscotti

Ingredients:

  • ¾ c walnuts chopped
  • ½ t salt
  • ½ c dried cranberries
  • ½ t baking soda
  • 1 ½ c flour
  • 2 eggs
  • ½ c sugar
  • 1 t cinnamon
  • 2 t vanilla

 Directions:

  • Butter pan & line with wax paper (you can use 2 loaf pans or form into loaf-like shape on baking sheet which is what I did.  The batter is thick enough it will stay)
  • Preheat oven to 350◦ F (170◦ C or medium)
  • Press dough into pan or form into rectangular, loaf-like shape
  • Bake 35 minutes
  • Cool 5 minutes
  • Cut 1/8 in slices
  • Lay flat on cookie sheet
  • Bake additional 15 minutes until outside slightly crispy

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