Cleaning out the pantry.
I’ve always wanted to make biscotti but just never got round to it. After sorting my pantry and discovering a bag of cranberries and a bag of pistachios, that was enough motivation. I had a recipe saved in my offline recipe book from an old Coles flyer. It was time I give the recipe a whirl. I made these pistachio and cranberry biscotti to have with a cup of coffee or tea. I don’t know about you but I love to dunk biscotti into a hot drink so that it softens up a little. The saltiness of the pistachios, the sweetness of the cranberries – combined they are perfect together. Paired with a cup of coffee… heaven!
When my husband arrived home from work and found that I had baked biscotti, he told me he wasn’t a fan of these biscuits. Regardless, he had to sample once since I had gone to the effort of baked them. Thinking he’ll give me the rest of the biscotti to eat, my husband proceeded to eat the rest, then proclaim it was actually very nice. OK. That made me very happy! But it also made me sad… meant I now had to share these biscotti with him.
Looking at the recipe you wonder how the ingredients will bind together. But they do. It’s like magic. You just got to keep persisting to mix them together. Also definitely use a serrated bread knife as a flat-edged knife just doesn’t cut the slices well.
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Pistachio & Cranberry Biscotti
Ingredients
- 1 cup caster sugar
- 2 Eggs
- 1 2/3 cups plain flour, sifted
- 1 teaspoon baking powder, sifted
- 1 cup pistachio kernels
- 1/2 cup dried berry mix, chopped
Instructions
- Preheat oven to 180°C.
- Grease 2 baking trays. Line with baking paper.
- Place sugar and eggs in a large bowl. Whisk to combine.
- Add flour, baking powder, pistachios and berry mixture. Stir to combine.
- Knead dough on a lightly floured surface until smooth. Divide dough in half. Shape each half into a 30cm log. Place on prepared trays. Flatten slightly.
- Bake for 30-35 minutes or until golden brown. Cool on trays for 20 minutes.
- Reduce oven temperature to 140°C.
- Using a serrated knife, slice logs diagonally into 5mm-thick slices, discarding ends.
- Place slices, in a single layer, on 3 baking paper-lined baking trays.
- Bake for 20 minutes, turning over halfway or until dry and crisp. Stand for 5 minutes. Transfer to a wire rack to cool.