28 November, 2016
Pistachio and cranberry biscotti
Pecan has always been my favorite nut to bake with but when it comes to snacking, pistachios are hard to beat. I love the fragrant, oily, creamy and deeply satisfying taste of the pistachios. It is not just the taste, these tiny jewels are so pretty to look at too. The lively vibrant green nut with a pink and purple husk looks remarkable in the thin ivory shell which opens up to look almost like a rose bud.
I bought a load of these nuts from a local farmers market and this biscotti was just one of the things I did with them. I also added them in chocolate mousses, fried rice, my morning cereal, and granola… last but not least in bliss balls too.
I know, pistachio and cranberry is a popular combination when it comes to biscotti. Yes there is nothing special about this recipe. But, I’m adding it anyway just because it is something I enjoyed making and my blog is also my food journal.
However, there are a few tip from what I encountered whilst making these that I think are worth mentioning. If the eggs aren’t large enough, the mixture could be a little dry. So what you can do is, either add some milk or a dash of water. But you have to add extra moisture before everything comes together. Kneed by hand and you’ll notice the dryness or the wetness of the dough.
And the other important thing is about slicing the log. Once it’s baked, the log feels supper hard and if you try to cut it with a chef’s knife, it is going to cracks and end up in a mess. So always use a serrated knife and saw through the log instead of chopping.
Also when baking the slices, be careful not to over bake. This second baking is done to dry out the centre of the biscotti so it will be crispy like a biscuit and perfect to be dunked in your tea. Drying out increase the shelf life and hence they last weeks in a cookie jar (unless if you didn’t finish them before)
I love to dunk mine in scented teas like earl grey, lady grey or lemongrass. And these make perfect personalized gifts too, when wrapped in tissues and ribbons. Not only that, seal in an airtight container and they can be posted to your loved ones.
- 120g of white sugar
- 2 large eggs
- 200g of flour
- 1/2 cup pistachios chopped
- 1/2 cup dried cranberries roughly chopped
- 2 tsp. lemon zest
- 1 tsp. baking powder
- Pinch of salt
- Preheat oven to 180 °C.
- Beat eggs and sugar until pale and fluffy
- Sieve the flour, baking powder and salt in to a separate bowl
- Add the flour mix to egg along with the zest and mix slowly until combined
- Fold in the nuts and berries
- Shape in to a log and place on a baking sheet
- Bake for about 20 minutes until lightly browned
- Let the log cool on a wire rack
- Once cooled, cut thick slices and lay on a baking sheet
- Reduce oven to 160 °C and bake each side for 8 minutes
- Let cool before storing or serving
- Let them cool completely before storing away.