Cranberry and Pistachio Biscotti

I love this festive time of year. My Mom always made the most amazing sweets for Christmas and I often wonder where she got all that energy to bake while looking after four children, a house, and a business. This recipe is quite easy and the results will have your family and friends asking for the recipe! The word biscotti in Italian is the plural form of biscotto, which applies to any type of biscuit, and originates from the medieval Latin word biscoctus (twice-baked).

Makes 60 pieces
recipe from Super Food Ideas

1 cup caster sugar
2 eggs
1 2/3 cups plain flour, sifted
1 teaspoon baking powder, sifted
1 cup pistachio kernels
1/2 cup dried cranberries

Preheat oven to 180c/160c fan-forced. Grease 2 baking trays and line with baking paper. Place sugar and eggs in a large bowl and whisk to combine. Add flour, baking powder, pistachios and cranberries. Stir to combine. Knead dough on a lightly floured surface until smooth. Divide dough in half and shape each half into a 30cm log. Place on prepared trays and flatten slightly.

Bake for 30-35 minutes or until golden brown. Remove from oven and cool on trays for 20 minutes. Reduce oven temperature to 140c/120c fan-forced. Using a serrated knife, slice logs diagonally into 5mm thick slices, discarding ends. Place slices, in a single layer, on baking paper lined tray and bake for 20 minutes, turning over halfway or until dry and crisp. Stand for 5 minutes and transfer to a wire rack to cool.

The Culinary Chase’s Note: These turned out beautifully! I used my bread knife and cut the biscotti when it was still warm. You may need to add more flour as I found my dough too wet to knead. Use a mix of dried berries if you are not fond of cranberries.