More and more I look at these biscotti I am reminded that the festive season is quickly descending upon us. With all those flecks of red and green it must only mean one thing “Christmas”. Maybe I have found a wonderful solutions for the gift giving season. A gift from home to treat the taste buds for friends and colleagues to enjoy.
“That little something that means so very much, a gift from the oven is a gift from the heart”.
I have always maintained that my desire to bake has always been fuelled by the need to share, create something delicious and enjoy it with friends and family.
Pistachio and Cranberry Biscotti
For the biscotti base
250g Plain Flour or Biscuit Flour
½ teaspoon Baking powder
220g Caster Sugar
3 Eggs, lightly beaten
200g Pistachios, chopped
125g Dried Cranberries, chopped
Zest of 1 lemon
1 teaspoon vanilla extract
- Preheat the oven to 160C Degrees
- Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.
- Add the chopped pistachio and cranberry lemon zest and vanilla extract
- Knead the mixture gently and then separate and roll into two logs.
- Place on a lined baking tray and bake for 25 minutes in the preheated oven.
- Cool slightly and cut into 1-2cm thick slices.
- Reduce the heat of the oven to 150C return to the tray to the oven and bake for another 10-15 minutes, turn each biscotti over and continue to bake for another 10-15 minutes until golden-brown.
- Serve the hot chocolate sauce in a cup with the biscotti on the side to dunk in.
*Note: The biscotti batter may look a little wet. To shape the batter wet your hands a little to stop the dough from sticking and shape in a log.
Having had so much success with Merry Berry’s Creme Caramel recipe I thought it would only be fair to test one of Paul’s recipes and Im so glad I did its simply wonderful. The Biscotti has all the flavour of freshly roasted nuts and an abundance of sugar to satisfy any sweet tooth. Do I dare to say that I have made a few little changes to the original recipe but without any disruption to the value of satisfaction. Another recipe keeper!
This recipe was inspired by Paul Hollywood