Monday, August 22, 2011

Cranberry and Pistachio Biscotti

I'm a harden biscotti addict so when I spotted this recipe on I knew I had to try it, but I've made a few tweaks along the way which I thought I would share with you. First beat together two eggs, 1 cup of caster sugar and the finely grated rind from 1 lemon.

Then combine 1 2/3 cup of plain flour and 1 teaspoon of baking powder until you have just formed a dough. Then mix through 1 cup of raw shelled pistachio and 1/2 a cup of chopped dried cranberries.

Divide the dough into two smooth even logs and rest on a greased lined baking tray. Place the tray into a preheated 160°C oven for 30 minutes or until golden. Remove from the oven and cool for 20 minutes before slicing them in 5mm pieces with a serrated knife. Reduce the oven to 120°C and place the slices in a single layer on 3 lined baking trays. Bake for 20 minutes or until crisp.

Cool on the tray and then store in an air tight container and hide from your family!

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