Cranberry and Pistachio Biscotti

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.

Cranberry-and-Pistachio-BiscottiCranberry-and-Pistachio-Biscotti4
Cranberry-and-Pistachio-Biscotti5

Cranberry and Pistachio Biscotti
Yields 8
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 2 tbs – oil or (I used melted butter)
  2. 1/2 heaped cup – sugar
  3. *1 teaspoon almond extract urhhhhh not a fan of it at all
  4. 1 tsp – vanilla extract
  5. 1 – egg
  6. 3/4 heaped cup – flour
  7. a pinch of salt
  8. 1/2 tsp – baking powder
  9. 1/4 cup – dried cranberries
  10. 1/2 cup – unsalted whole pistachios (I used 1/4 cup chopped nuts)
  11. I added 1 tbsp – ground almond
Instructions
  1. 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.
  2. 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.
Notes
  1. I didn't use almond extract! not nice.
  2. Biscotti are twice baked so you have to cook them again.
Adapted from Wishful Chef
Adapted from Wishful Chef
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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