Cranberry pistachio biscotti

Recipe:

2 1/4 cup flour, sifted

3/4 cup sugar

2 tsp orange zest

1 1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted pistachio nuts

1/2 cup cranberries

2 eggs

2 tsp vanilla extract

 

1. Preheat oven to 165C, line baking trays with baking paper.

2. In a bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, zest, baking powder, salt. Whisk until blended. Add in the nuts and cranberries

3. In a small bowl, combine eggs, and vanilla and whisk gently to break the yolks

4. With the mixer on low speed, slowly pour in the egg mixture and continue beating until dough is well blended, the dough should clump together

5. Dump dough onto a clean surface. Gently knead dough (flour your hands lightly) until dough is smooth and nuts are well-distributed.

6. Divide dough into 2 onto the baking tray, shape each portion in to a log 25 cm long and 5 cm wide.

7. Bake until tops are cracked, about 40 min

8. Transfer the pans to a cooling rack and let cool 15 min. Turn up the oven to 175 deg C

9. When the logs are no longer hot, cut the logs on the diagnoal into slices about 1/2 inch think with a serrated knife. (Be gentle and use a sawing motion)

10. Arrange slices on a baking tray with new baking paper. Bake until biscotti is dried and crisp, about 20 min. Let cool completely

Done