Cranberry and pistachio biscotti | How to make Cranberry and pistachio biscotti

By Priyanjali Joardar  |  2nd May 2018  |  
5 from 1 review Rate It!
  • Cranberry and pistachio biscotti, How to make Cranberry and pistachio biscotti
Cranberry and pistachio biscottiby Priyanjali Joardar
  • Prep Time

    15

    mins
  • Cook Time

    70

    mins
  • Serves

    10

    People

1

1

About Cranberry and pistachio biscotti Recipe

Healthy whole wheat Italian biscotti. Biscotti are similar to our desi cake rusks. In biscotti usually dried fruits, nuts and flavorings like cinnamon, nutmeg or fennel are used. Whtatever it is, both are absolutely crispy and delicious and are perfect to dunk in your tea. Traditionally biscotti used no forms of fat or any liquid like milk but I have used just two tablespoon of butter here.

Cranberry and pistachio biscotti

Ingredients to make Cranberry and pistachio biscotti

  •  Whole wheat flour 1 and 1/4 cup
  • Brown sugar 1/3 cup
  • eggs 2
  • butter Or Oil 2 Tablespoon
  • Baking powder 1 teaspoon
  • nutmeg powder 1/4 teaspoon
  • Pure vanilla extract 3/4 teaspoon
  • Dried cranberries 1/3 cup
  • pistachios 1/4 cup

How to make Cranberry and pistachio biscotti

  1. Beat the butter with sugar till the mixture is creamy. 
  2. Add one egg at time and mix well. No need to beat the eggs for a long time, just blend it for a minute.
  3. Add vanilla extract and nutmeg powder .
  4. Sieve the wheat flour with baking powder. To this add the chopped cranberries and pistachios. Then add the flour to the liquid mixture to form a soft dough.
  5. Divide the dough into two portions and shape them into a log with your hand.
  6. Place both the logs on a baking dish and bake in a preheatedmicrowave convection oven at 180 degrees for 30-35 minutes.
  7. Take the logs out of the oven. When it cools down a bit, after 15 minutes slice the biscuits. Don’t slice them too thick if you want them to be crispy. Slice them in medium thickness.
  8. Place the cut slices of the biscuits on a parchment lined baking tray or a perforated pizza pan.
  9. Bake the biscuits at 160 degrees for 25-30 minutes or until nice and crisp.
  10. Cool the biscuits on wire rack and store in an airtight container. This will stay good for 20 days.

My Tip:

Slice the biscuits carefully with the help of a sharp serrated knife.

Reviews for Cranberry and pistachio biscotti (1)

Shelly Sharma6 months ago

Wowww....
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