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  1. Home
  2. Food

Cranberry & pistachio biscotti

Make family and friends feel extra special this Christmas! - by that's life!
  • 04 Dec 2017
Cranberry & pistachio biscotti
Prep: 30 Minutes - Cook: 60 Minutes - Serves 40
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These make for perfect home cooked gifts.

Ingredients

• ¾ cup caster sugar
• 2 eggs
• 2 tsps vanilla bean paste
• 2 cups plain flour
• 1 tsp baking powder
• ¾ cup sweetened dried cranberries
• ½ cup unsalted pistachio kernels
• 1 cup white choc melts (150g), melted

Method

  1. Beat sugar, eggs and vanilla paste in a small bowl of an electric mixer for 3 minutes, or until light and creamy.

  2. Sift flour and baking powder into a large bowl. Add sugar mixture, cranberries and pistachios. Stir until mixture forms a soft dough.

  3. Turn dough out onto a lightly floured surface. Divide in half. Roll each into 30cm lengths. Place on a greased oven tray.

  4. Cook in a slow oven (150°C) for 35 minutes, or until light golden brown and firm to touch. Transfer to a wire rack to cool.

  5. Cut into 1½cm-thick slices. Place on two oven trays.

  6. Cook in a very slow oven (120°C) for 20 to 25 minutes, or until firm. Cool on trays.

  7. Dip half of each biscotti into white chocolate. Place on a tray lined with baking paper. Stand at room temperature until set.

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