The crunchy Italian biscuit, I’ve always thought it’s as quite posh and something you have at a nice cafe shop and enjoy with a nice latte (or whichever coffee you prefer).
The reason I wanted to make these biscotti was for a surprise for my dad as he loves them…so as a good daughter (as I usually am…hahaha not really but I do try) I thought I would make it. This was also the first time I’ve never made biscotti and was a new challenge. I knew exactly what two ingredients I wanted to use cranberry and pistachio, they work so well together, after looking through a number of recipes I found the one I wanted to use.
My dad really appreciated the surprise and gave me a hug and kissed my cheek, awww it made me happy my dad was happy. It’s right when they say giving is better then receiving.
- 2 tbs – oil or (I used melted butter)
- 1/2 heaped cup – sugar
- *1 teaspoon almond extract urhhhhh not a fan of it at all
- 1 tsp – vanilla extract
- 1 – egg
- 3/4 heaped cup – flour
- a pinch of salt
- 1/2 tsp – baking powder
- 1/4 cup – dried cranberries
- 1/2 cup – unsalted whole pistachios (I used 1/4 cup chopped nuts)
- I added 1 tbsp – ground almond
- 1. Preheat oven to 150° C. In a medium-sized bowl, stir together oil, sugar, almond and vanilla extracts, then mix in egg. Stir in flour, salt, and baking powder and mix until smooth. Mix in cranberries and pistachios.
- With your hands, form dough into a log, about 2 x 12-inches long, on a baking sheet lined with silpat or parchment paper. If dough is sticky, wet your hands with cold water. Bake for 30-35 minutes, until light brown. Remove pan and set aside to cool for 10 minutes. Cut the log into about 1/2-inch thick slices, or desired sizes. Lay slices back on the baking sheet and bake for about another 10 minutes, until dry. Cool before serving.
- I didn't use almond extract! not nice.
- Biscotti are twice baked so you have to cook them again.