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Cranberry & pistachio biscotti

Cranberry and Pistachio biscotti recipe #garden aboutthegarden.c
This easy to bake nibbly is perfect to bring along as a gift to friend and family gathering or to share over a coffee with friends.

Ingredients

1 1/4 cups plain flour

1/2 cup self raising flour

3/4 cup castor sugar

2 teaspoons of grated lemon rind

2/3 cup pistachios

2/3 cup dried cranberries

1 teaspoon of vanilla extract

2 eggs

2 teaspoons milk

Method

Line baking tray with baking paper. Preheat oven to 180˚C.

Combine well both flours, sugar, rind, pistachios and cranberries in a large mixing bowl.

Whisk eggs and vanilla together and pour into dry ingredients. Mix well. Add milk one teaspoon at a time until a sticky dough is formed.

Transfer dough onto a clean bench. Divide into two even portions. Roll each portion into a log about 5cm thick and place each log onto the baking tray 6cm apart.

Cranberry and Pistachio biscotti recipe steps #garden aboutthegaBake

Bake in the oven for 30 mins or until the log has a hard surface. Remove from oven and set aside to cool.

With a serrated knife cut log on the diagonal 5cm thick. Lay each slice flat onto a lined baking tray and return to the oven at 140˚C for 30 mins. Biscotti can be stored in a airtight container for up to 30 days.

Cranberry & Pistachio Biscotti
This easy to bake nibbly is perfect to bring along as a gift to friend and family gathering or to enjoy over coffee with a friend.
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2247 calories
409 g
373 g
50 g
53 g
8 g
650 g
953 g
211 g
0 g
37 g
Nutrition Facts
Serving Size
650g
Amount Per Serving
Calories 2247
Calories from Fat 422
% Daily Value *
Total Fat 50g
76%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 23g
Cholesterol 373mg
124%
Sodium 953mg
40%
Total Carbohydrates 409g
136%
Dietary Fiber 19g
76%
Sugars 211g
Protein 53g
Vitamin A
15%
Vitamin C
13%
Calcium
41%
Iron
57%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cups plain flour
  2. 1/2 cup self raising flour
  3. 3/4 cup castor sugar
  4. 2 teaspoons of grated lemon rind
  5. 2/3 cup pistachios
  6. 2/3 cup dried cranberries
  7. 1 teaspoon of vanilla extract
  8. 2 eggs
  9. 2 teaspoons milk
Instructions
  1. Method
  2. Line baking tray with baking paper. Preheat oven to 180˚C.
  3. Combine well both flours, sugar, rind, pistachios and cranberries in a large mixing bowl.
  4. Whisk eggs and vanilla together and pour into dry ingredients. Mix well. Add milk one teaspoon at a time until a sticky dough is formed.
  5. Transfer dough onto a clean bench. Divide into two even portions. Roll each portion into a log about 5cm thick and place each log onto the baking tray 6cm apart.
  6. Bake
  7. Bake in the oven for 30 mins or until the log has a hard surface. Remove from oven and set aside to cool.
  8. With a serrated knife cut log on the diagonal 5cm thick. Lay each slice flat onto a lined baking tray and return to the oven at 140˚C for 30 mins. Biscotti can be stored in a airtight container for up to 30 days.
beta
calories
2247
fat
50g
protein
53g
carbs
409g
more
About The Garden Magazine http://www.aboutthegarden.com.au/

 

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