Cranberry and Pistachio Biscotti
These festive White Chocolate and Pistachio Cantucci Biscuits are incredibly easy and make a perfect foodie gift for your loved ones this Christmas!
Servings: 20 biscotti
Calories: 147kcal
Ingredients
- 2 cup s all purpose flour ,plus extra for dusting (250g)
- ¾ cup sugar (150g)
- 1 pinch salt
- 3 large eggs
- 1 tablespoon runny honey
- 1 teaspoon vanilla extract
- ½ cup unsalted pistachios (70g) plus extra for sprinkling on top
- ½ cup dried cranberries (70g)
- ½ cup white chocolate (100g)
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking tray (about 11X17inches or use two smaller ones) with baking parchment.
- Mix the flour, sugar and salt together in a large mixing bowl and make a well in the centre for the wet ingredients.
- In a separate bowl whisk together only 2 large eggs plus 1 egg yolk with the vanilla and honey (set aside the extra white for brushing later).
- Pour the wet ingredients into the flour and mix it together with a fork until a rough dough forms.
- Roughly chop the pistachio and cranberries and add them to the dough. Use your hands to lightly knead the dough until they are evenly dispersed and the cookie dough has formed a ball.
- Cut the dough in half and shape it into two logs roughly 2cm (¾ inch) thick and 9cm (3.5inches) wide. Use a little flour if you find the dough is sticky or wet your hands a little which makes them easier to shape. Bake in the oven for around 20 minutes until golden.
- Turn the oven down to 265°F (130°C). Once the cookie logs are just cool enough to touch transfer them to a cutting board and cut them diagonally into individual biscotti. Place them flat on the same baking tray and bake in the oven for around another 30 minutes until crisp and very lightly golden (they will crisp up more as they cool).
- Transfer them to a wire rack to cool.
- Meanwhile, melt the white chocolate in a bowl above a gently simmering pot of water. Drizzle one end of each biscotti with chocolate then sprinkle over a small amount of finely chopped pistachios. Lay on a tray to set then serve.
Video
Notes
- How to shape the biscotti - when you shape the dough into logs you may need a little flour if it's a little sticky. If you find you need a lot of flour, wet your hands instead this makes the dough much easier to shape. The stickiness will vary depending on the size of your eggs.
- Use a sharp knife for cutting - make sure to use a sharp knife that's big enough to cut each cookie in a single motion. Don't use a serrated knife as it'll cause the biscotti to crumble.
- Cool the biscotti on a wire rack - a wire rack will help the biscotti crisp up as they cool.
- These make a great foodie gift - pop the pistachio biscotti in a cellophane bag and tie with a pretty ribbon. These make a brilliant foodie gift for Christmas, birthdays or parties!
- Storage - the biscotti will keep well in a sealed container in a cool, dry place for up to 3 weeks.
Nutrition
Calories: 147kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 18mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg