Cranberry and pistachio Biscotti

December 16, 2016






This is like a cousin of almond Biscotti.  Maybe a little more festive version.  :-)

Since cranberry makes it little heavy for the dough, we should whip egg to help out!



150g sugar

2 eggs

1 tsp vanilla extract

250g flour

1 tsp baking powder

1/2 tsp salt

1/2 cup dried cranberries

1/2 cup shelled unsalted pistachios - coarsely chopped



1) Preheat oven to 175 C degrees with fan.

2) Mix flour, baking powder, and salt.  Shift them for a few times.

3) Whip eggs and sugar with electric mixer until thick, pale, and fluffy.  Then add vanilla extract.

4) Add flour mixture, cranberries, and pistachio.

Tips: At this point, dough is rather sticky.  So use enough flour on the working surface.

8) On a floured surface, make a log with the dough.

9) Transfer the "log" onto a shallow baking pan with baking sheet.

10) Bake at 175 C degrees for about 25 minutes or until light golden color and firm to the touch.

11) Let it cool on a wire rack for 10 minutes.

12) Using a sharp knife (serrated knife makes it easier,) cut the log into slices (ca. 1 cm thick) on diagonal.

13) Arrange them back on the baking sheet, reduce oven temperature to 165 C degrees, and bake 10 more minutes.

14) Flip them, and bake another 10 minutes.

15) Let them cool, and keep them in airtight container.  

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