Cranberry Pistachio Biscotti
Crisp, golden, and delightfully festive, these biscotti are studded with tart dried cranberries and crunchy green pistachios — the perfect holiday pairing of flavour and colour. Twice-baked for that classic satisfying crunch, they’re ideal for dipping in coffee, tea, or a mug of mulled wine. Whether gifted or kept for yourself, they bring a little festive magic to every bite.
How long will it take?
1 hour
What’s the serving size?
Makes approx. 20
What do I need?
- 2 cups plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dried cranberries
- ½ cup pistachio kernels
How do I make it?
- Preheat oven to 180C.
- Line a baking tray with baking paper.
- Mix flour, baking powder, salt, and caster sugar together in a bowl.
- In a separate bowl whisk together eggs and vanilla extract.
- Pour wet ingredients into dry and stir to combine. Add cranberries and pistachios and mix well.
- Shape mixture into a flat log and lay on prepared baking tray. Bake for 25 minutes, then remove from oven and set aside to cool for 5 minutes.
- Slice into 1-centimetre-thick slices then arrange slices on baking tray and cook for a further 10 minutes per side or until golden.
- Remove from oven and cool completely.
TOP TIPS
- You can dip one end of the biscotti in melted white chocolate for an extra-indulgent treat.
- For edible gifts pack 4-6 biscotti in a clear bag or a box tied with ribbon. Include a gift tag that says “Enjoy with coffee, tea, or a little festive cheer!”
