Pistachio & Cranberry Biscotti Biscuit Recipe
The basic biscotti biscuit mix includes sugar, eggs, vanilla extract, salt, baking powder and flour. You can then add the flavours such as dried fruit and nuts of your choice. Experiment and let me know how you get on, sharing your best flavours.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 20 minutes |
| Servings |
biscuits
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Ingredients
- 135 g granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Baking Powder
- 1/4 tsp salt
- 230 g Plain Flour
- 60 g Pistachio Nuts unsalted, shelled and roughly chopped
- 75 g dried cranberries Can use other dried fruits
Ingredients
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Instructions
- Preheat the oven to 180 degrees centigrade
- Line a baking tray with parchment paper
- Beat the sugar and eggs on high speed in a bowl until light and creamy, usually about 5 minutes, then beat in the vanilla extract
- In a separate bowl mix together the salt, flour and baking powder.
- Add the dry ingredients to the bowl containing the mixed egg and sugar, beat until combined then fold in the pistachio nuts and dried fruit.
- Transfer the dough to a floured surface and roll into a log shape approximately 30cm long by 9 cm wide. the dough will be sticky so sprinkle your hands with flour to help with this process.
- Transfer to the baking tray and bake in the centre of the oven for about 25 minutes or until firm to touch.
- Remove from the oven and leave to cool for 10 minutes.
- Turn the oven down to 160 degrees
- Transfer the baked dough to a cutting board and slice into sections approximately 1.5cm wide. Place back onto the baking tray - cut side down - and bake again for 8 minutes. Turn the slices over and bake again for 8 minutes, or until golden brown.
- Remove from the oven and leave to cool.
Recipe Notes
These biscotti biscuits can be stored in an air-tight container for several weeks, although I doubt you will be able to resist them for that long!
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