About The Garden Magazine Your local gardening advice for Australian gardens | How to Grow | Garden Advice | Pest & Diseases | Recipes 
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.
Bake
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.
- 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.
- Bake
- 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.
