Cranberry & Pistachio Biscotti

Dunked into a big mug of coffee, or crumbled on top of ice cream, these biscotti are one of my favourite things to make and share with friends.

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Ingredients

225g Plain Flour

225g Caster Sugar (1:1 ratio of flour to sugar)

1/2 tsp baking powder

2 Medium Eggs (I use 126g of egg), beaten together

100g Dried Cranberries

100g Pistachio Kernels

1/2 Orange Zest

Method

1. Preheat the oven to 140 degrees fan.

2. Sift the flour and caster sugar into a bowl together and stir until evenly distributed.

3. Add in a pinch of salt and the baking powder and stir.

4. Beat the eggs together and add in a tsp at a time to the dry mixture stirring as you add and in between additions. You may not need all the egg, and only add enough egg until you have a firm dough that is not at all sticky.

5. Roughly chop the pistachios and cranberries then incorporate them into the dough by hand.

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6. Knead the dough on a lightly floured surface very gently. Split the dough in half and roll out into 2 logs of 4cm diameter.

7. Place the logs on a baking tray lined with greaseproof paper at least 5cm apart and place in the oven to bake for 33-35 minutes.

8. Take out of the oven and leave to cool in the tray for 12 minutes until firmer, then move to a chopping board.

9. Cut the logs diagonally 2.5cm thick, then put them back onto the baking tray and back into the oven for a further 17 minutes. Turn the biscotti over and return to the oven for a further 17 minutes until crisp.

10. Cool completely on a wire rack, then store in an airtight container.

I hope you enjoy this recipe! Why not substitute the pistachio and cranberries for these other delicious flavours:

  • The zest of 2 lemons, 35g poppy seeds, 2 tsp of lemon juice.
  • 100g dried chopped apricots, 100g whole chopped almonds, 1/2 tsp almond extract.
  • 50g good white chocolate melted, 10og macadamia nuts chopped, 85g dried raspberries.

There are so many different ways to flavour your biscotti so use this as a chance to get creative!

Claudia

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