Cranberry and Pistachio Biscotti

Wow. I didn’t realise it had been so long since I’d posted a recipe… but, I was playing around with some recipes the other day, so I have a new one for you!

Biscotti is delicious Italian style biscuits. The thing about biscotti that sets it apart from normal biscuits is that it’s baked twice. But don’t let that put you off, because it’s really simple!

This recipe was a bit different for me, as usually I throw some citrus zest into my biscotti recipes (especially if it’s got berries in it), but I wanted to keep this one traditional, and super easy!

Ingredients

  • 2 1/4 cups plain flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon grated orange zest (optional! I couldn’t help myself…)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios (can be chopped, but I don’t)

Method

  1. Preheat oven to 200°C (fan forced) and lightly grease 1 large baking tray.
  2. Mix together flour, sugar, baking powder and salt in a large bowl.
  3. In a separate bowl, whisk eggs and vanilla.
  4. Add eggs and vanilla to dry mix and mix until just doughy. (Low speed if this is in a mixer.)
  5. Add cranberries and pistachios and mix until combined.
  6. Dust a surface with flour and place your dough on top.
  7. Knead lightly and roll into a large log shape.
  8. Place your log onto the baking tray and flatten slightly into a half cylinder shape.
  9. Bake for 30 minutes.
  10. Once you have removed from the oven, you need to wait until the log is totally cooled. I usually leave mine overnight, but it should take 2-3 hours.
  11. Preheat oven to 160°C (fan forced).
  12. Once cooled, place the log onto a chopping board and slice into the size biscotti you want. You can slice them either thin or thick, depending on how much biscotti you want. I recommend between 0.5 to 1 cm each.
  13. Place your sliced biscottis flat onto a tray and put in the oven for 10-15 minutes (depending on thickness).
  14. Eat or share all your delicious biscottis. They will last for about 7-10 days depending on how you keep them.

You can brush the top of the log with another egg and sprinkle with sugar before it goes into the oven, but this biscotti is just the right amount of sweet (to me anyway) without it. And it’s super easy to double if you want to make a lot!

In fact, the hardest part of this recipe for me was finding dried cranberries (not in a mix with something else). Persevere people, they do exist!

Happy baking! 🍪

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