I like my biscotti pretty thin, that way I don’t need to worry about chipping a tooth when I bite into one. This recipe is great for gifts and can be done in several stages if you don’t have the time to do it all at once.
Because the recipe doesn’t use any butter, these keep really well and stay nice and crispy.
Cranberry and Pistachio Biscotti
3/4 cup (150g) caster sugar
1 tsp vanilla extract
2 1/4 cups (340g) plain flour, sifted
1 tsp baking powder
2/3 cup dried cranberries (craisins)
Preheat oven to 170°C (340°F). Line a large baking tray with baking paper.
Place sugar, eggs and vanilla in a large bowl. Beat with electric beaters until pale and thick.
Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
Dough can be left at this stage in the fridge for a few days.
Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. The dough can be pretty sticky, so don’t over handle it. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).
Logs can be wrapped in foil and stored in the fridge for a few days, or frozen for a month or so. Defrost before starting the next step.
Lay slices flat on a baking tray and return to oven for 20-25 minutes, turning once, until completely dried out. You will need to do this in batches. Remove from oven and allow to cool completely.
These will keep in an airtight container for quite a while. I’ve never been able to keep them around long enough to find out.