Cranberry Pistachio Biscotti with Orange Zest Recipe
Ingredients
- 250g plain flour
- 150g caster sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- Zest of 1 orange
- 2 large eggs
- 1 tsp vanilla extract
- 100g shelled pistachios (unsalted, roughly chopped)
- 80g dried cranberries
Instructions
- 1
Preheat oven to 170°C (fan). Line a baking tray with pre-cut parchment paper for easy cleanup and even browning.
- 2
In a large bowl, mix the flour, sugar, baking powder, salt, and orange zest.
- 3
In another bowl, beat the eggs and vanilla extract.
- 4
Combine the wet and dry ingredients to form a soft dough. Fold in the chopped pistachios and cranberries — I use vibrant dried cranberries and shelled pistachios for best colour and flavour.
- 5
Divide the dough in half. Shape each half into a 25 cm long log and flatten slightly. Place both logs on the prepared tray, spaced apart.
- 6
Bake for 25 minutes until golden. Let cool for 10 minutes. Lower oven to 150°C.
- 7
Using a good serrated bread knife, slice each log diagonally into 1.5 cm thick pieces — slicing while still slightly warm helps prevent crumbling.
- 8
Lay the slices cut-side up and return to the oven for 10 minutes on each side, or until crisp and lightly golden.
- 9
Cool completely on a wire rack.
