Pistachio & Cranberry Biscotti
I made these pistachio and cranberry biscotti to have with a cup of coffee or tea. 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!
Afternoon Tea, Baking, Biscuits & Cookies, Italian
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.