Recipe

Pistachio & cranberry biscotti

  • 1 hr 10 mins cooking
  • Makes 60 Item
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Ingredients

Pistachio & cranberry biscotti
  • 60 gram unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 3/4 cup (260g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup (110g) coarsely chopped roasted pistachios
  • 1 cup (130g) dried cranberries
  • 1 egg, extra
  • 1 tablespoon water
  • 2 tablespoon caster sugar, extra

Method

Pistachio & cranberry biscotti
  • 1
    Beat butter, extract and sugar in medium bowl until combined. Beat in eggs, one at a time. Stir in sifted flour and soda, then nuts and cranberries. Cover; refrigerate 1 hour.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Grease oven tray.
  • 3
    Knead dough on floured surface until smooth but still sticky. Halve dough; shape each half into 30cm log. Place logs on tray.
  • 4
    Whisk extra egg with the water in small bowl. Brush egg mixture over logs; sprinkle with extra sugar.
  • 5
    Bake biscotti about 20 minutes or until firm. Cool 3 hours or overnight.
  • 6
    Preheat oven to 160°C/140°C fan-forced.
  • 7
    Using serrated knife, cut logs diagonally into 1cm slices. Place slices on ungreased oven trays.
  • 8
    Bake biscotti about 15 minutes or until dry and crisp, turning halfway through baking time. Cool on wire racks.