Cranberry and Pistachio Biscotti

  Cranberry and pistachio are a perfect duo for this biscotti recipe by balancing the sweetness of the dough with a bit of sour from the cranberries and salt from the pistachio.  Traditionally biscotti was made with hazelnut and aniseed and recipes date back as far as the 13th century.  This recipe is quite forgiving allowing for more creative ways to change up a centuries-old cookie.  Consider using dried cherries, lemon or orange zest, almonds and dark chocolate chips, add spices to the flour such as cinnamon and star anise.  You can take this recipe up a notch by dipping the biscotti in dark chocolate – how decadent!

Makes 24 slices
1 2/3 cups plain flour
1 teaspoon baking powder
1 cup caster sugar
2 eggs
3/4 cup shelled pistachio nuts
3/4 cup dried cranberries

Preheat oven to 350f.

Line a tray with baking paper or silpat. In a large bowl add sugar and eggs and whisk to combine. Add flour, baking powder, pistachios and cranberries. Stir to combine. Place dough on the tray, shape into a log and flatten slightly. Bake for 30-35 minutes or until golden brown. Remove from oven and allow to cool on the tray.  Use a bread knife and slice while still warm into thick slices.  Cool completely before storing.

The Culinary Chase’s Note:  You may need to add more flour as I found my dough too wet to knead.  I prefer my biscotti to be a bit on the softer side (cake-like texture) but with a crunch from the outside.  If you want crunchy throughout and dry, place slices on a paper lined baking tray and bake 15 to 20 minutes (turn over halfway) until dry and crisp.  Make a big batch and freeze for later.   Enjoy!

Cranberry and Pistachio Biscotti

51

15 minutes

30 minutes

24 slices

Traditionally biscotti was made with hazelnut and aniseed and recipes date back as far as the 13th century. This recipe is quite forgiving allowing for more creative ways to change up a centuries-old cookie. Consider using dried cherries, lemon or orange zest, almonds and dark chocolate chips, add spices to the flour such as cinnamon and star anise. You can take this recipe up a notch by dipping the biscotti in dark chocolate – how decadent!

Ingredients

• 1 2/3 cups plain flour
• 1 teaspoon baking powder
• 1 cup caster sugar
• 2 eggs
• 3/4 cup shelled pistachio nuts
• 3/4 cup dried cranberries

Instructions

1. Preheat oven to 350f. Line a tray with baking paper or silpat. In a large bowl add sugar and eggs and whisk to combine. Add flour, baking powder, pistachios and cranberries. Stir to combine. Place dough on the tray, shape into a log and flatten slightly. Bake for 30-35 minutes or until golden brown. Remove from oven and allow to cool on the tray. Use a bread knife and slice while still warm into thick slices. Cool completely before storing.

The Culinary Chase’s Note: You may need to add more flour as I found my dough too wet to knead. I prefer my biscotti to be a bit on the softer side (cake-like texture) but with a crunch from the outside. If you want crunchy throughout and dry, place slices on a paper lined baking tray and bake 15 to 20 minutes (turn over halfway) until dry and crisp. Make a big batch and freeze for later. Enjoy!

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