Cranberry and Pistachio Biscotti Recipe


Cranberry and Pistachio Biscotti Preheat Oven to 160°C

300g plain flour

1½ tsp baking powder

165g caster sugar

3 eggs, lightly beaten

2 tsp vanilla extract

finely grated rind of 1 orange

130g dried cranberries

140g unsalted pistachios, shelled

1. Sift together the flour and baking powder. Add the sugar and mix well. Add the eggs, vanilla, orange rind, cranberries and pistachios and mix to form smooth dough.

2. Turn the dough out onto a lightly floured work surface. Knead lightly until smooth. Divide the dough into 2 equal portions and shape into logs about 20cm long.

3. Place on baking sheets lined with baking parchment. Bake for 30-35 minutes or till firm. Set aside to cool on a wiring rack.

4. Use a serrated knife to cut the logs into 3mm slices. Place back on the baking trays and bake again for 8-10 minutes. Remove from the oven and allow to cool.

Provided by Siemens.

In Short: No Christmas is complete without cranberry sauce but you can get that flavour in a whole new way with this delightful biscotti

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Posts from the Harvey Norman blog team.

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