Cranberry and pistachio biscotti may be a little different to the more traditional fruit and nut or chocolate recipes but it still works very well. Indeed, cranberry and pistachio always seems to be a perfect flavour combination.
Biscotti tends to be a very hard biscuit and this is no exception. I’m sure that, dunked in some tea or coffee, it would soon soften up slightly and become more edible.
Despite this, the taste is good and it feels healthy with the flavourings and the effort used to eat it!
1 medium egg
1/2tsp. baking powder
125g plain flour
80g dried cranberries
80g shelled and chopped pistachios
- Preheat the oven to 180°C and line a baking sheet with baking paper.
- Whisk the egg and sugar together until pale and the mixture leaves a ribbon-like trail when you lift the beater.
- Fold in the flour and baking powder.
- Then add the chopped pistachios and dried cranberries.
- Flour your work surface and form the dough into a flattish, oval ciabatta-like loaf, about 25 x 5cm.
- Lay the biscotti dough on to the lined baking sheet and cook for 25-30 minutes, or until it’s a pale brown colour.
- Transfer to a wire rack and leave for 3 minutes to harden slightly so it is easier to cut but not too hard.
- Using a bread knife, cut the baked loaf diagonally into fingers about 1cm thick.
- Put these back on to the lined baking sheet and cook again for another 10 minutes, then turn over the biscotti and cook for 5 minutes more.
- Take out and leave to cool.
These biscotti will keep for a long time and the hardness remains which is, in some ways at least, a good thing.