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Pistachio and Cranberry Biscotti

25/6/2012

35 Comments

 
Pistachio and Cranberry Biscotti
Pistachio and Cranberry biscotti, my favourite biscuits
What's your favourite biscuit, if you have one? I have always adored biscotti (a.k.a. cantuccini), with pistachio and cranberry being my number one pick of flavours. Some of the store-bought varieties are so amazingly firm that they can only be eaten if first dunked in tea or coffee, hence I prefer to bake my own. Although, having said that, whenever I can find Mother Meg's brand locally, I will pick up a pack or two, as they are delicious little morsels.
Good biscotti are as light as air and should be flavoursome and moreish, but not too sweet. So, onto the recipe for pistachio and cranberry biscotti, which I have adapted from The AWW Cooking School cookbook. I plan to experiment with other flavours in coming weeks and also hope to further perfect this recipe, perhaps with the addition of Herbie's orange peel pieces and substituting the pistachios for almonds. Watch this space.

As always, please use only the freshest ingredients and best quality butter and vanilla extract; and don't bake the biscotti for too long, unless you have adequate medical benefits cover and/or enjoy going to the dentist!

PISTACHIO AND CRANBERRY BISCOTTI
60g unsalted butter, softened
1 teaspoon vanilla extractfinely chopped zest of one lemon
1 cup vanilla infused caster sugar
2 free range eggs
1 3/4 cups plain flour
1/2 teaspoon bicarbonate of soda (bicarb)
1 cup dried cranberries, chopped
1 cup pistachio nuts, chopped
1 extra egg whisked with a tablespoon of water, for brushing
2 tablespoons extra caster sugar, to finish
Combine the butter, vanilla extract, sugar and lemon zest in the bowl of a mixer and beat until combined. Beat in the two eggs. Then fold in the flour, bicarb, cranberries and pistachio nuts. Cover and refrigerate for about an hour. Chilling the dough makes it easier to work with.

Preheat your oven to 180 degrees C. Turn the dough out onto a lightly floured board and knead it gently until it forms a smooth ball (I sprinkled just a little more flour onto the dough, as it was still a little sticky). Cut the ball in half and form it into two 12-inch (30 cm) logs, which you place onto a lined baking sheet. Brush the logs with the whisked egg and water mixture. Now sprinkle with the extra caster sugar and bake for 20 minutes or until golden and just firm. Remove from the oven and allow the dough to cool slightly.

Turn the oven temperature down to 160 degrees C. With a serrated knife, slice the logs into one cm (1 cm or thinner if you prefer) biscotti pieces and pop them back onto the lined baking sheet. Bake a second time for around 10 minutes. Allow to cool and store in an airtight container. Depending on the width of your 'logs', this quantity will make between 24 and 40 biscotti. Should they last so long, they will keep well for about a week.
Pistachios
Pistachio nuts are lovely in sweet and savoury dishes

The process in pictures...

Try stopping at just one of these delicious morsels...

Pistachio and Cranberry Biscotti 2
Biscotti, lovely with a cup of tea or coffee, but equally good with limoncello. Click the image for my limoncello recipe.

Do you have a favourite biscuit? Do tell me, what is it? Would you like to share your recipe with my readers?
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35 Comments
Jane @ Shady Baker
23/6/2012 06:50:55 pm

Good afternoon Lizzy and thanks for sharing yet another delicious recipe along with inspiring photos. These look perfect to have with a cuppa on these cold days. I love so many biscuits...but I have recently been making Greek shortbread, the recipe came from a fellow blogger. It is delicate, buttery, full of almonds and covered in icing sugar. Happy days :)

Reply
Lizzy
23/6/2012 06:57:09 pm

Good afternoon my friend! Thank you for your kind comments. Greek shortbread. I must dive into your blog again and hope to find the recipe.... ; )

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Jane
23/6/2012 11:50:17 pm

This is the link Lizzy...I hope it works pasted into your comments section like this? http://teawithhazel.blogspot.com.au/2012/04/kourabiethesgreek-shortbread.html

Lizzy
24/6/2012 12:03:59 am

Oh Jane, those almond shortbreads do look and sound delicious! Thank you for sharing that link xox

Reply
Cara @ Gourmet Chick link
23/6/2012 11:42:44 pm

I love pistachios and cranberries so love the idea of this biscotti.

Reply
Lizzy
24/6/2012 12:04:37 am

Hi Cara, so do I. I hope you will give these biscotti a try! Thanks for visiting.

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muppy link
23/6/2012 11:46:11 pm

this looks and sounds so delicious! i have never actually tried cooking biscotti and now i'm wondering why!

Reply
Lizzy
24/6/2012 12:05:31 am

Muppy, hello there! I hope I have inspired you to give biscotti a try. They are so delicious.

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celia link
24/6/2012 09:28:53 am

Oooh Lizzy, I love biscotti, but I love them really, really dry (and often coated in chocolate too). I find they freeze really well. Your recipe is lovely - beautiful colours too! :)

Reply
Lizzy
24/6/2012 09:30:47 am

Hi Celia, that's good to know (about freezing them!). I may make a double batch this weekend and freeze them. Love playing with the recipe. Have a lovely day xo

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A Canadian Foodie link
24/6/2012 10:50:41 am

Tis that time of year where you are - and this looks stellar. Love the step by step photos! YUMMMM.
It is a rainy summer day here... summer hit Thursday. Spring just sprung and summer has been a rainy bout of days, but the garden looks great.
I will definitely tuck this recipe away!
:)
Valerie
PS - would LOVE to have you joing our Cheesepalooza project. Is it something you might be interested in?
Valerie

Reply
Lizzy
24/6/2012 05:43:25 pm

Valerie, hello my friend. Thanks so much for your kind words. I wish it was spring or summer here. Though I love winter and we have some beautiful sunny days, today included, there is a marked chill in the air... and our heating died ; (

Please tell me, what is Cheesepalooza? Or should I dive into your web site to investigate?

Reply
A Canadian Foodie link
9/7/2012 05:05:04 pm

There is a badge on my website that will take you to the information - but I think you went there already. You will be MISSED! :) V

Kyrstie @ A Fresh Legacy link
24/6/2012 11:19:42 am

Ohh these look fabulous Lizzy. I am totally addicted to pistacchios at the moment. I just collected some from the farmers market on the weekend. I am not sure they are going to make it into any cooking!! My favorite biscuit would have to be my mum's almond and choc chic biscuits. Can't beat a recipe from mum :)

Reply
Lizzy
24/6/2012 05:44:42 pm

Hi Krystie, I adore pistachios too... actually, pistachio gelato or ice cream is one of my favourites! I can imagine that you would enjoy snacking on fresh ones from the markets.

Your mum's chocolate chip and almond cookies sound yummy. And I agree, you can't beat a recipe from Mum xox

Reply
Maureen link
24/6/2012 12:29:43 pm

These biscotti look so good and the photos make them really come alive. You've a clever cookie! I come here for inspiration more than I care to admit. :)

Reply
Lizzy
24/6/2012 05:45:30 pm

Hello Maureen, you are welcome to pop in any time. Would you like a cuppa and a biscotti, or perhaps some limoncello?

Reply
InTolerant Chef link
24/6/2012 02:37:51 pm

Always a winner Lizzy! I love the versatility of this recipe as well add you can mix and match so meant flavours.
I like a nice macaroon (not macaron) thats fluffy and light with coconut, and an happy to share :)

Reply
Lizzy
24/6/2012 05:46:20 pm

Hi Rebecca... thank you... I imagine these would work well with GF flour too. I enjoy a macaroon too.... I found a good recipe recently. Please do share yours.

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Laura (Tutti Dolci) link
24/6/2012 05:56:20 pm

I love biscotti, pistachios with cranberries looks perfect here! Good point about not baking the biscotti too long - those dentist bills can be expensive! ;).

Reply
Lizzy
24/6/2012 06:17:39 pm

Hi Laura... have you baked biscotti, you are always so clever with the sweet cooking. ; )

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Misky link
24/6/2012 09:56:28 pm

I have all the ingredients to make these, and I'm going to try it today! Thanks, Lizzy. :D

Reply
Lizzy
24/6/2012 11:08:28 pm

Hi Misky, please let me know how you go. I find them very easy to make and really delicious! Thanks for stopping by ; )

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Moya link
24/6/2012 10:40:52 pm

I would just love one of those biscotti right now to dunk in my coffee, I am sitting at my computer biscuit-less! They really do look delicious! :)

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Lizzy
24/6/2012 11:09:01 pm

Moya, come on over! Pronto. Biscuitless is not a good thing ; )

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Sara @ Bellly Rumbles link
26/6/2012 01:15:51 am

I love how colourful they look. Pretty tasty combo too :)

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Lizzy
26/6/2012 10:22:08 pm

Sara, thank you! I'm pleased to report that they're delicious! Come over.... ; )

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Amy (Savory Moments) link
26/6/2012 11:51:32 am

This looks delicious! I love pistachios and have yet to make my own biscotti - so I definitely need to try out your recipe!

Reply
Lizzy
26/6/2012 10:22:46 pm

Hi Amy! Well, there's no time like the present! I love pistachios too. Thanks for visiting ; )

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thyme (sarah) link
26/6/2012 12:18:27 pm

Yes, please...cranberry and pistachio would be right up my alley!. Love, love, love biscotti and a good hot strong cup of coffee.

Reply
Lizzy
26/6/2012 10:23:17 pm

Brewing some Toby's Estate coffee right now. Come over Sarah and enjoy some biscotti with me ; )

Reply
ChopinandMysaucepan link
26/6/2012 07:23:37 pm

Dear Lizzy,

This biscotti looks so crisp. For me, I know those pistachios would not last thru happy hour to make it into the oven. Trust you're having a great week!

Reply
Lizzy
26/6/2012 10:24:12 pm

Dear Chopinand, thanks for your lovely comment. These biscotti and yummy... and I love pistachios too! Week is good, despite no heating. Hope you are enjoying your week too ; )

Reply
Andrea
12/12/2014 07:06:41 am

how do these biscotti look! Just in time for the festive season, had lost my cooking mojo for awhile,,now am ready to dive in for a little baking session with your gorgeous recipe, along with my mums shortbread!

Reply
Lizzy
2/1/2015 08:37:55 am

Thanks so much, lovely lady... I hope you tried them xox

Reply

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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