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Last weekend, we were in Annan to celebrate an early Christmas with M’s family. While we were up there, we made biscotti! I had never attempted this before and thankfully, it turned out really well (with help from M’s mom!). I’m sure you could change up the additions that you make – I am going to try almond extract and sliced almonds over the Christmas break. If you are drizzling them with chocolate, you can reduce the sugar as I found them quite sweet! I will most likely reduce the sugar either way when I make them again.

Ingredients 

  • 4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 4 eggs
  • 3/4 cup sugar
  • 1/2 cup melted butter
  • 1/2 cup orange juice
  • 2 1/2 tbsp white or cider vinegar
  • 1 tbsp vanilla
  • 3/4 cup dried cranberries
  • 1/2 cup chopped pistachios
  • 1 tbsp orange or lemon zest

Process 

Preheat oven to 300F. Line a baking tray with parchment paper and set aside. In a medium bowl, sift flour and baking powder and set aside. In a large bowl, beat eggs and sugar until light and foamy. It should about triple in volume. Beat in melted butter, zest, orange juice, vinegar, and vanilla. Sift in flour mixture until well-combined. Fold in cranberries and pistachios (or, whichever add-in you are using!). Pour onto baking pan and shape into an rounded rectangle, no thicker than one inch. Bake for 35 minutes.

Once it has baked, removed from oven and set aside to cool. The slab should be firm but not hard. Let it cool for at least 15 mins. Once it has cooled, cut the slab into strips and place side down on the parchment-covered baking tray. Bake for another 10-12 mins on either side. After cooking both sides, turn oven off and leave the biscotti in the oven for 30-60 mins depending on how dry you like your biscotti!

Happy eating!

 

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