Biscotti with cranberries and pistachios
Item 1 of 1
Adam Byatt's biscotti recipe, with the unusual addition of pistachios and cranberries, is perfect for dipping into tea, coffee or even dessert wine. This recipe makes 20 biscotti, so there will be more than enough of these Italian biscuits to go round.
First published in 2015
Ingredients
Metric
Imperial
- 150g of pistachio nuts, shelled
- 150g of dried cranberries
- 250g of plain flour, plus extra for dusting
- 200g of caster sugar
- 2 tsp baking powder
- 2 eggs
- rapeseed oil, for brushing
- icing sugar, for dusting
SAVE RECIPE
Method
1
Brush a large baking tray with oil. Preheat the oven to 200°C/180°C fan/gas mark 6
- rapeseed oil, for brushing
2
Mix the flour, sugar and baking powder in a bowl. Add the eggs and whisk with an electric mixer until the mix resembles a crumble topping. Add the fruit and nuts and stir to form a soft dough, taking care not to overmix
- 250g of plain flour, plus extra for dusting
- 200g of caster sugar
- 2 tsp baking powder
- 2 eggs
- 150g of pistachio nuts, shelled
- 150g of dried cranberries
3
Turn the dough out on to a lightly floured surface and divide it into thirds. Roll each piece into a long log about 3cm wide
4
Transfer the logs to the baking sheet and bake for 15-20 minutes until they are lightly browned and firmer to the touch
5
Remove the baking sheet from the oven and turn the oven down to its lowest setting. Allow the logs to cool on the baking sheet, dusting them liberally with icing sugar while they are still warm
- icing sugar, for dusting
6
Place the cooled logs on a board and cut them on an angle into about 50 2cm thick slices. Lay the slices flat on baking sheets, allowing space between each one for the air to circulate, and bake for 1 hour until they have dried out and are slightly brittle
7
Keep the biscotti in an airtight tin until ready to eat
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