So today it is the Cranberry Pistachio Biscotti from my box of cookies. You all know that I have made 6 varieties of cookies this Christmas. This one particularly among all the others feel little more healthier as it has nuts and berries. The combination of cranberry and pistachio work so beautifully together.
Cranberry Pistachio Biscotti are very simple to make. The most interesting part for me is the slicing of these cookies. Unlike other cookies which are shaped and baked, Cranberry Pistachio Biscotti is baked in the form of a log and sliced once baked. I love that bit…
Recipe Courtesy: Donna Hay
2 cups – All purpose flour
1 1/2 tsp – Baking powder
3/4 cup – Castor sugar
3 nos – Eggs, lightly beaten
2 tsp – Vanilla extract
1 tsp – Grated orange rind
1 cup – Dried cranberries
1 cup – Shelled pistachios
To start making Cranberry Pistachio Biscotti , in a mixing bowl take all the dry ingredients. The flour, baking powder and sugar. Mix it well using a wooden spoon.
To this add the lightly beaten eggs, cranberries, pistachio and Orange rind.
Give it a good mix. Once combined, transfer this mixture onto the lightly floured platform. Knead it well till it gets nice and smooth.
Once done, divide the dough into two parts. Roll them into logs. Keep the diameter of the logs around 2″. Roll them in clingfilms and place it in the refrigerator till the oven gets hot. Or you can leave there till you are ready to bake.
Preheat the oven to 180°C. Line the baking tray with parchment paper.
Place the logs on the tray and bake it for 40 minutes. Or till it nice golden brown.
Once they are baked, using a serrated knife slice them into 3mm thick slices. Place them back on the baking tray and bake them further for 5 to 8 minutes. Let it be little toasted. Cool it then on a cooling rack. Store in an airtight container.