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pistachio, cranberry and orange biscotti

Pistachio, Cranberry and Orange Biscotti

Amanda
A delicious Christmas biscotti that makes the perfect gift and takes almost no time to whip up.
Prep Time 10 minutes
Cook Time 45 minutes
Course Baking
Cuisine Italian

Ingredients
  

  • 500 gms plain flour
  • 250 gms caster sugar
  • 1 & 1/2 tsp baking powder
  • 150 gms pistachios, shelled
  • 150 gms dried cranberries (craisins)
  • 4 eggs, beaten
  • 1 orange, zest and juice
  • 2 tbsp Cointreau

Instructions
 

  • Heat oven to 180C, and line two baking trays with baking paper.
  • Combine all the dry ingredients, plus the orange zest, in a large bowl. Mix well with a balloon whisk to distribute evenly.
  • Make a well in the centre and pour in the eggs, orange juice and Cointreau, then mix until it comes together, using wet hands to form a stiff dough. If it's too dry, add a little more juice.
  • Divide the mixture into 4, forming each piece into a 20 cm log, place on the baking sheets, well spaced, and pat down to flatten a little.
  • Bake for 30-35 minutes, until golden brown, then remove from oven and allow to cool just a little, until you can handle them. Using a serrated bread knife, slice each log into 1.5cm slices and spread out evenly on the trays.
  • Return to the oven and bake a further 10 minutes, turning each slice over halfway through. Do not allow them to brown any further, so turn the oven down a little if necessary.
  • Once done, cool on a wire rack and store in an airtight container.
Keyword Biscotti
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