Sunday, 13 December 2009

Pistachio and Cranberry Biscotti

Here's another lovely Christmas present idea.

I have made pistachio and cranberry also a batch of almond and fig.
  • 300gms plain flour
  • 200gms granulated sugar
  • 2 eggs
  • 1/2 tsp baking powder
  • 90gms cranberry or thinly sliced fig
  • 100gms pistachios or whole unblanched almonds
  1. Whisk the eggs with the sugar until pale and doubled in volume.
  2. Sift the flour, baking powder and add the cranberry and pistachio.
  3. Fold into the eggs and sugar mixture.
  4. Form the dough into an oblong about 30cm x 10 cm
  5. Bake in the oven for 30/35 minutes.
  6. Allow to cool for 10 minutes
  7. Cut the 'biscotti' into strips and bake in oven until golden and dried out.
Store in an air tight tin for at least 2 months.


  1. I just love dried cranberries. I keep buying them to bake with and end up scoffing the bag. Your biscotti look wonderful. I was unaware they kept so long. I wish now I had made them to accompany my 'home mades' as Christmas gifts :) As always your photos are gorgeous.

  2. Utterly fabulous. I'm definitely going to make these once I get the rest of my Christmas 'tasks' out of the way.

  3. Thank you Brenda and George! They do make very lovely presents, as I say IF you can be parted from them. Already 3 people are now not going to get them!

  4. I know it might not be biscotti season but I had a craving for these delicious munchies so I tested the recipe in a hot July afternoon and by improvising a bit with the ingredients: pistachios and sour cherries I ended up with some Middle-Eastern flavoured goodies,and very seasonal I thought! Thank you very much for the lovely blog and endless inspiration. I shall have my biscotti with a strong Turkish coffee or Moroccan mint tea?

  5. Barbara, it is always biscotti season! Even though I write this in mid winter, with the hot summer when you wrote this comment but a hazy memory. I'm going to remake this tomorrow and will introduce a hint of middle east. May even stop by to test the confit de canard.....


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