I’ve got so much to do in school that I just don’t have time to blog that often, so I hope you understand why the blog has been updated a little more sparsely lately. It makes me so happy to see that there are still some visitors here and I’m grateful that you stay with me even though I’ve been so bad at updating! 🙂 The recipe I’m sharing today are for delicious biscotti with cranberry and pistachio. Lovely and crunchy and not that sweet, with the berries and nuts complementing each other beautifully. If you can’t find dried cranberries or don’t like them, you can substitute them with other fruits or maybe some chocolate..? I hope you’ll give them a go, here’s the recipe!
For approximately 15 biscotti, you’ll need:
- 60 g pistachio nuts (peeled and roasted)
- 80 g dried cranberries
- 1/2 tsp vanilla seeds
- 1/4 tsp baking powder
- A pinch of salt
- 140 g sugar
- 240 g plain flour
- 2 eggs
1.. Set the oven on 175ºC/350 F fan.
2.. Chop the cranberries and pistachios coarsely.
3.. Combine all of the ingredients except for the eggs in a bowl.
4.. Pour it onto a clean countertop and work in the eggs by hand. The dough will be very crumbly.
5.. Press the dough to the shape of two little loafs, put on a baking tray with parchment paper and bake for 15-20 minutes, or until the “loafs” are baked all the way through. Take them out of the oven and lower the temperature in the oven to 125ºC/260 F.
6.. Immediately cut the “loafs” into 1 cm thick diagonal slices and dry in the oven for 20-25 minutes.
7.. Let cool and enjoy with a cup of tea or coffee, or just as they are!
Thanks for stopping by, and good luck baking! 🙂