Cranberry Pistachio Biscotti

I like biscotti... for being guilt-free with no added fat and its delicious flavours.

This biscotti recipe originates from one of the older issues of Donna Hay magazine and I have decided to re-visit this old one after seeing similar biscotti posts by Viv from Green Cilantro and Jessie from Jessie Cooking Moments.

These biscotti are quite similar to the one I made previously but unlike my previous biscotti, these were baked for just 10 min for their second bake. I like these ones better as they are not as firm as the ones that was baked for 30 min.

 

 

 

These biscotti are very yummy and I'm baking lots of them this time!

Here's recipe from Donna Hay Magazine, Issue Dec 2011 / Jan 2012
(with my modification in blue)

Make 80
2 cups (300g) plain flour, sifted
1 1 /2 tsp baking powder, sifted
3/4 cup (165g) caster sugar
3 eggs, lightly beaten
2 tsp vanilla extract
1 tbsp finely grated orange rind
1 cup (130g) sweetened dried cranberries
1 cup (140g) shelled unsalted pistachios

Preheat oven to 160°C (or 150°C fan forced). Place the flour, baking powder and sugar in a bowl and mix with a wooden spoon to combine.

Add the eggs, vanilla, orange rind, cranberries and pistachios and mix until a smooth dough dough forms. Turn the dough out onto a well-floured surface and knead until smooth. Divide the dough into 2 (or 3) equal portions and roll each portion into a 20 cm (or 15 cm if the dough is divided into 3 portions) long log. Flatten slightly and place on a lightly greased baking trays lined with non stick baking paper.

Bake for 30-35 min or until firm. Set aside to cool completely. Use a serrated knife to cut the logs into 3mm thick slices and place the slices on baking trays lined with non baking paper. Bake for a further 8-10 min or until golden and crisp. Allow to cool on trays.

Happy Baking

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