loading
Picture of Cranberry & Pistachio Biscotti
IMG_6824.JPG
IMG_6818.JPG
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.

 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients and Equipment

Picture of Ingredients and Equipment
IMG_6734.JPG
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.

Step 2: Flavourings

Picture of Flavourings
IMG_6741.JPG
Preheat your oven to 175 C (350 F/Gas Mark 4).

First, prepare the biscotti flavourings. Open up the cardamom pods and extract the seeds into a bowl and bash/grind them up with a rolling pin. If you're lucky enough to have a pestle and mortar or spice grinder handy it will make this a whole lot easier.

Take the orange and finely grate the zest into the bowl with the cardamom.

Weigh the cranberries and pistachios out and put them aside.

Step 3: Beat it

Picture of Beat it
IMG_6745.JPG
IMG_6754.JPG
IMG_6757.JPG
To make the biscuit dough, put the sugar and eggs into a large bowl.

With electric beaters or a whisk & a lot of elbow grease beat them together until pale & thick. This can take up to 5 minutes.

Step 4: Add the rest

Picture of Add the rest
IMG_6761.JPG
IMG_6763.JPG
IMG_6768.JPG
IMG_6771.JPG
IMG_6772.JPG
Sift the flour and baking powder onto the egg & sugar mix, and then add the cranberries, pistachio, orange, vanilla and cardamom.

Use a flat bladed knife or spatula and a cutting motion to bring the mixture together into a soft dough.

Step 5: First bake

Picture of First bake
IMG_6778.JPG
IMG_6779.JPG
Turn the dough out onto a floured chopping board or work surface and knead it a little until it comes together and the berries and nuts seem evenly dispersed.

Divide the dough into two halves, and shape each into a long thin log, around 20 cm long

Place each log on a lined baking tray, and bake in the oven for about 40 minutes.

Remove from the oven and leave on a rack to cool.

Step 6: Second bake

Picture of Second bake
IMG_6790.JPG
IMG_6794.JPG
IMG_6799.JPG
IMG_6804.JPG
Once the logs have cooled completely, take a bread knife and slice each one into pieces about a centimetre thick. To get the distinctive oval shape of biscotti slice the logs on the diagonal.

Place the slices back on the baking trays and bake for ten minutes, then flip the biscotti over and bake for a further ten minutes to brown lightly on both sides.

Remove the trays from the oven and move the biscotti to a rack to cool.

Step 7: The finished product

Picture of The finished product
IMG_6824.JPG
IMG_6818.JPG
All you need to do now is make a good cup of coffee and settle in to eat.

Being twice baked, biscotti are a long lasting biscuit. Kept in an air tight container they will last for a good few months, which makes them a great gift to bake in advance or send overseas.

Wrap a few up in cellophane or baking paper, tie the parcel with some pretty ribbon and give them a hand written tag as a gorgeous christmas/new year/holiday/thank you/just thinking of you present sure to pep up someone's day.
cborchers11 year ago
I added some milk to smoother it out.
cborchers11 year ago
Came out with a crumbly dough. Don't know what went wrong.
Blaze00012 years ago
I made some awesome biscotti with this recipe,
I highly recommend that you try it. One thing to note is that the tray should be placed higher in the oven when baking.
...... The biscotti bandit approves.......
photo-2013-07-18 6:12 PM.jpg
This looks amazing! I love anything with orange and cardamom.