Pistachio Cranberry Biscotti


This Christmas day was filled by a lovely meal at a dear friend’s home. Our contribution: these biscotti. They are perfect to finish a meal with coffee or sweet wine and just the right dose of crunch.

Hope you all had a joyful, convivial, stress-free day, filled with good food, good drinks and people you love.

Pistachio Cranberry Biscotti

2 medium free-range eggs + 1 for brushing
200 gr  caster sugar
250 gr all-purpose flour
150 gr whole wheat flour
2 tsp baking powder
pinch of salt
150 gr raw shelled pistachios
50 gr dried unsweetened cranberries
milk as needed, for the dough

Preheat the oven to 180C/375F. Line a cookie sheet with parchment and set aside.

In a large bowl, whisk the eggs with the sugar until smooth, fluffy and pale yellow. In another bowl, combine the two flours with baking powder and salt. Add the flours to the egg mixture and fold through until combined. Add pistachios and cranberries and start needing the dough with your hands, trying to incorporate all the nuts and fruit into the dough. Add a drop of milk if the dough is too dry.

Using your hands, shape four logs of dough, about 3cm wide and 1cm thick. Ease them onto the prepared sheet, making sure to space them a bit, and brush the surface with the remaining egg, lightly beaten. Bake for 15 minutes. Remove from the oven and allow to cool for a couple minutes, until cool enough to handle.

Transfer the logs onto a cutting board and slice them in 1-cm thick strips using a sharp knife. Scatter the cookies on the same baking sheet. Finish baking them by toasting them for five minutes on each side. Remove from the oven and allow to cool on a rack. Enjoy dipped into sweet wine, coffee or tea.

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