Cranberry and pistachio biscotti

Cranberry and pistachio biscotti christmas edible gifts

Makes around 30 biscuits

2 eggs
150g caster sugar
Zest of 1 orange
1 tsp vanilla extract
250g self-raising flour, plus extra for rolling
150g pistachio nuts
100g white chocolate chips
150g dried cranberries

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a baking tray with parchment
  2. In a bowl, beat the eggs and sugar together until pale and creamy. Fold in the orange zest
    and vanilla, then gently fold in the flour.
  3. Stir in the pistachios, chocolate chips and dried cranberries, turn the mixture out onto a
    floured worktop and knead gently. Divide the mixture into two ciabatta-like loaves.
  4. Transfer the biscotti loaves onto the prepared baking tray and bake for 30 minutes until
    golden in colour, rotating the trays after 15 minutes.
  5. Remove from the oven and allow to cool. Using a bread knife, cut the loaves into fingers.
    Return to the same baking tray, cut side up, and bake again for 5-7 minutes.
  6. Flip the biscotti over and bake for another 5-7 minutes until hard.
  7. Place the biscotti on a wire rack to cool completely, then store in a sealed container.