Cranberry & Pistachio Biscotti

Studded with red cranberries and green pistachios, full of the holiday scent of cardamom with a sharp kick of orange, these seasonal biscotti are perfect with a morning coffee, midday tea or after dinner pick me up.

A biscotto is an Italian twice baked biscuit, crunchy, full of nuts and ideal for dipping in your espresso. Being twice baked they have a long shelf life lasting a good few months (centuries if you trust Roman philosophers), making them great bake in advance treats and gifts, Mine have survived over the seas to Canada and Japan and arrived delicious on the other side.

This is a fairly simple recipe, making it easy to adapt it for different tastes. Variations such as almond and ginger or cinnamon and pecan go down well, or for added luxury dip the biscuits in dark or white chocolate to melt into your cup of joe.

Step 1 Ingredients and Equipment

This recipe makes 2 logs of biscotti, which can be sliced into about 32 individual biscuits overall.


Ingredients:

• 250 g sugar
• 2 eggs
• 280 g plain flour
• 1/2 tsp baking powder
• 100 g dried cranberries
• 100 g pistachios
• 10 cardamom pods
• 1/2 tsp vanilla essence
• 1 orange

Equipment:

• bowls, spoons & knives etc. general kitchen equipment
• bread knife
• fine grater
• sieve
• mortar & pestle/large rolling pin
• electric whisk(can be done without but it'll save you a lot of effort)
• baking trays & parchment
• oven

For anyone without scales, a good weight to volume conversion guide can be found here.

Comments

[jessyratfink]

This looks amazing! I love anything with orange and cardamom.