Biscotti with cranberries and pistachios


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  • 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
Brush a large baking tray with oil. Preheat the oven to 200°C/180°C fan/gas mark 6
  • rapeseed oil, for brushing
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
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
Transfer the logs to the baking sheet and bake for 15-20 minutes until they are lightly browned and firmer to the touch
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
Place the cooled logs on a board and cut them on an angle into about 50cm 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
Keep the biscotti in an airtight tin until ready to eat
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