Cranberry & Pistachio Spelt Krustini

krustini 2

Twice baked Maltese style Rusks made with cranberries and pistachios

‘We love dunking dry biscuits in our coffee here and I use spelt flour to make krustini with cranberries and pistachio.’

You will need:

400g spelt flour
2 teaspoon Baking powder
a pinch of salt
1 tablespoon cornflour
100g butter, at room temperature
100 g sugar or the equivalent in Stevia
grated zest of an orange and lemon
3 eggs
few drops good vanilla essence or seeds of 1/2 vanilla pod
1 cup chopped pistachios
1 cup chopped cranberries
Cold water, added a spoonful at a time to form the dough

krustini

As seen on tv, pistachio and cranberry krustini. Cool down after baking, then cut into diagonal slices and bake again.

Sift flour, add baking powder and cornflour. Add the salt, vanilla, chopped pistachios, cranberries, citrus zest.
Use an electric mixer to cream the sugar and butter. Add the eggs, one at a time and mix in on low speed. Add the dry ingredients and use a metal spoon to fold in then use your hands to bring the mixture together and form a dough.
Add a spoonful of water at a time to form a stiff dough.
Wrap in cling film and place in the fridge for an hour.
Divide dough into three or four portions. I made small, medium and large krustini and formed each portion into a long flat roll. If you desire small ones make a longer, thinner roll and so forth.
Place on a baking tray covered with baking paper and bake in a preheated oven at 160 C until a light gold in colour.
Allow to cool completely.
Cut the rolls into 1 cm thick slices and bake again until golden and crisp, again at 160C for about 7 minutes on each side.

‘TV Kids dipped the krustini into melted white chocolate and then decorated them with more cranberries and pistachios.’