Tuesday, 17 January 2012

Cranberry & Pistachio Biscotti Recipe

I was just about to start another cupcake post when I realised that it was actually high time for a recipe post instead. 

In the last few weeks I have been baking biscotti almost daily at the bakery, selecting and perfecting recipes and flavours for one of my trade customers.

This Cranberry and Pistachio Biscotti is one of my favourites.  You can play around with the flavour, reducing the cranberries and adding some chopped white chocolate in their place.  You could always omit the cranberries and pistachios all together adding chocolate and hazelnuts instead. 

In fact the options for biscotti are limitless, you can add all sorts of dried fruit, nuts and spices to this recipe, just be sure to keep the quantities the same, this biscotti is packed with nuts and fruits, any more would just be overkill. 


Cranberry & Pistachio Biscotti

Makes around 30 biscuits

240g plain flour
175g caster sugar, plus extra for rolling the dough
1/2 tsp baking powder
1/4 tsp salt
zest of 1 orange
zest half a lemon
1 vanilla pod
2 medium eggs
100g pistachios, roughly chopped
75g dried cranberries, roughly chopped

1. Preheat the oven to 175C.  Sift the flour, sugar, baking powder and salt together into a large mixing bowl.

  2.  Split the vanilla pod lengthwise and scrape out the seeds, add the vanilla seeds to the flour mixture along with the orange and lemon zest.  Use your fingers to rub the vanilla and zest into the flour mixture, ensuring everything is evenly distributed.

3.  Make a well in the centre of the mixing bowl and add both eggs.  Using your hands, work everything into a dough.  Add the chopped pistachios and cranberries and mix to combine.


4. Sprinkle a clean work surface with caster sugar, turn out the dough and shape the dough into two small long logs, rolling them in the sugar.  The biscotti will expand quite significantly whilst cooking.

5. Bake the logs on a baking sheet lined with greaseproof paper in the centre of the oven for around 25 minutes.

6. Remove the biscotti logs from the oven and turn the temperature down to 120C.  Cut the logs at an angle into 1cm slices.  Return the slices to the oven and bake for 10 minutes, turn all the slices over and bake for another 10 minutes on the other side.  Remove the biscotti from the oven and place on a wire rack to cool.

Store your biscotti in an airtight jar or container and it will keep for up to one month.


Right, I'm off to update my poor neglected recipe index!

Have a lovely evening everyone. x




4 comments:

ButterYum said...

one of my favorite flavor combinations - love your biscotti!!

:)
ButterYum

Lucy, Vanilla Frost said...

Perfect! My son had his first biscotti today and loved it. I rashly promised to make him some, and you have posted this with perfect timing. Looks fab.

Sarah-Jane - SiliconeMoulds.com said...

I couldn't make these - I'd eat the lot on my own !

Would make a lovely treat. Next time I need an impromptu present, I'll have a go and make sure there are a few left over....

Butter Hearts Sugar said...

Yum!! love the colours from the cranberries and pistachios. I absolutely have to try this, maybe I'll do as you suggested and add some white choc chips to the mix.