This cranberry and pistachio festive biscotti is my go-to as a Christmas gift for someone with a sweet tooth…
Chris Baber
Luxe columnist
Cranberry and Pistachio Biscotti Ingredients:
- 175g plain flour
- 150g caster sugar
- 1 tsp baking powder
- 75g chopped pistachios
- 100g dried cranberries
- 2 eggs lightly beaten
- Pinch salt
Method:
- Preheat the oven 180 degrees. Line two baking trays with baking paper. Sift the flour into a mixing bowl, stir in the sugar and baking powder.
- Add the nuts and cranberries, then stir. Add the eggs, mix with a wooden spoon until it begins to come together – if it’s very wet add a touch more flour.
- Use your hands to form a dough then divide into 2 balls.
- Lightly four a work surface then roll each dough ball into a 20cm sausage and place on to each tray.
- Bake for 20 minutes. Allow to cool for 10 mins. Reduce the heat to 140 degrees.
- Use a bread knife to cut into 1cm slices and place the slices back on to the tray and bake for a further 15 minutes.
- Allow to cool before serving or packaging for a festive foodie gift.
