Pistachio & cranberry biscotti
Servings Prep Time
60pieces 35mins
Cook Time
50mins
Servings Prep Time
60pieces 35mins
Cook Time
50mins
Ingredients
Instructions
  1. Preheat oven to 180°C/160°C fan-forced. Line two baking tray with baking paper.
  2. Place sugar and eggs in a large bowl and whisk until frothy and just combined. Add flour, baking powder, pistachios and cranberries and stir to combine. Knead dough on a lightly floured surface until smooth. Divide dough in half and shape each half into a 30cm long log. Place on prepared trays. Flatten slightly.
  3. Bake for 30 minutes or until golden brown. Cool on trays for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice logs into 5mm-thick slices, discard ends.
  4. Place slices, in a single layer, on baking paper lined baking trays. Bake for 20 minutes, turning halfway during cooking or until dry and crisp. Cool on trays for 5 minutes before transferring to a wire rack to cool.
Recipe Notes

Once cold, store in an airtight container.

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