Biscotti – Pistachio and Cranberry

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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.

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Pistachio and Cranberry Biscotti

Ingredients

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

  1. Preheat the oven to 160C Degrees
  2. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.
  3. Add the chopped pistachio and cranberry lemon zest and vanilla extract
  4. Knead the mixture gently and then separate and roll into two logs.
  5. Place on a lined baking tray and bake for 25 minutes in the preheated oven.
  6. Cool slightly and cut into 1-2cm thick slices.
  7. 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.
  8. 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.

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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

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