Cranberry Pistachio Biscotti
This cranberry and pistachio biscotti is beautifully crisp and with its pops of red and green it is the perfect Christmas biscotti recipe.
Servings: 24 pieces
Calories: 152kcal
Ingredients
- 1 cup sugar
- 2 eggs
- ½ cup olive oil
- 1 orange zested
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shelled unsalted pistachio roughly chopped 120 grams
- ½ cup dried cranberries 70 grams
Instructions
- Preheat your oven to 160 degrees Celsius (325 F)
- In a bowl whisk together the flour, salt, and baking powder, then fold through the cranberries and chopped pistachios
- In a second large bowl, beat together the sugar, eggs, olive oil, vanilla extract and orange zest until the mixture becomes pale.
- Add the wet ingredients,to the dry ingredients and combine with a wooden spoon. The biscotti dough will be quite sticky
- Line a baking sheet with baking or parchment paper, then lightly flour the baking paper.
- Transfer the dough onto the floured baking tray, flour your hands then shape the dough into a wide (about 12 cm wide) flat log.
- Bake for 40 minutes, remove from the oven then allow to cool to the touch. Reduce the temperature of your oven to 130 degrees Celsius.
- Slice the warm biscotti into 1.5 cm thick slices. Lay the biscotti slices on a baking paper line sheet
- Bake the biscotti slices in the 130-degree Celsius oven for 20 minutes, flip the biscotti and bake for a further 10 minutes. The baked biscotti should be lighlty golden brown.
- Allow to cool completely then store in an airtight container
- Enjoy
Notes
- Use a serrated knife to slice the warm biscotti, using light pressure and sawing back and forth so that you don't flatten/crush the biscotti before it is double-baked.
- If your biscotti is too fragile to slice, try leaving it for a few more minutes to cool, as it hardens when it cools, you just don't want it to get too hard
- Folding the cranberries through the dry ingredients before they are added to the dough stops them from all clumping together
- This recipe can easily be adapted with other fruit and nut combinations, almonds, walnuts, hazelnuts, raisins, currants, dates and apricots are all lovely in biscotti
- To make this biscotti even more special you can drizzle it with melted white chocolate.
- When stored in an airtight container biscotti will last up to two weeks at room temperature, it can be frozen for up to four months.
- Sugar: Granulated white sugar or Caster Sugar will work.
- Eggs: I use quite large eggs
- Olive oil: Choose a light olive oil with a mild flavor. You can substitute the oil for melted butter.
- Vanilla extract: Pure vanilla extract gives a lovely flavor to the biscotti.
- Orange zest: this can be substituted for lemon zest. Orange and cranberries is a match made in heaven though.
- Flour: All-purpose flour is what I used (plain flour) but I have made this recipe successfully with gluten-free flour as well
- Pistachios: Unsalted and shelled.
Nutrition
Serving: 1piece | Calories: 152kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg