Cranberry and Pistachio Biscotti Recipe, by MiNDFOOD. Keep a batch of these easy biscotti biscuits in the pantry over the holiday season. They’re ideal to serve with coffee after dinner or with tea in the afternoon. What’s more they’ll keep fresh and crispy for over a week in an airtight container.
Makes 15 biscotti
2 cups flour
1 teaspoon baking powder
1/2 teaspoon cardamom, ground
3/4 cup brown sugar, packed
1/4 cup butter, softened
1 teaspoon lemon peel, grated
1 cup cranberries, sweetened dried
1 cup pistachios, shelled
6 oz white chocolate chips
1 Preheat oven to 160°C. Mix flour, baking powder and cardamom; set aside.
2 Beat sugar and butter on high in medium bowl until light and fluffy. Add eggs and lemon peel and beat until blended. Stir in flour mixture until blended. Stir in cranberries and pistachios until blended.
3 Shape with floured hands into 12×2-inch log, rounding the top. Place on greased baking sheet.
4 Bake at 160°C for 40 to 45 minutes until golden and slightly cracked on top. Cool for 10 minutes. Slice width wise into 1/2-inch slices using serrated bread knife. Place cut side down on baking sheet. Bake 10 minutes. Cool on wire rack.
5 Microwave chocolate on high in small microwave safe bowl for 2 minutes, stirring every 30 seconds, until just melted. Dip biscotti base in chocolate and place on wax paper to set.