Cranberry Orange Biscotti with Pistachios

A white plate with 8 biscotti with cranberries, pistachios and orange.

5 from 1 vote

Cranberry Orange Biscotti with Pistachios

Cranberry Orange Biscotti with Pistachios, a delicious Christmas treat that is so full of festive flavours. They are wonderfully crunchy and dry, and they are best served dunk in a hot festive drink.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Italian

Servings: slices

Calories: 154kcal

Author: Daniela Apostol

Ingredients

75 g caster sugar
1 egg
140 g plain flour
½ teaspoon baking powder
½ cup dried cranberries
¼ cup chopped pistachios
zest from one orange
1 tablespoon orange juice
1 teaspoon orange essence

Instructions

In a mixing bowl, add the egg and sugar and use a hand mixer to beat them well until the mixture triple its volume and has a pale yellow colour.
Sift in the flour, baking powder, add the cranberries, orange zest, orange juice, pistachios chopped roughly and orange essence.
Mix to get a sticky dough.
Line a rectangle baking tray with non-stick paper, and add the dough, shaping it into a large sausage (see photo number 4 in the post).
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-22 minutes until golden.
Remove the biscotti from the oven, and leave it to cool for 5 minutes.
Use a bread knife to cut across diagonally to get biscuits of 1.5 cm in thickness.
Place them onto the baking tray and bake them for a further 10 minutes.
Turn them over, and bake again for extra 10 minutes.
The biscotti will harden more once they are out of the oven and left to cool completely.

Video

Notes

These biscotti are super easy to make, and the recipe is pretty much failproof and very straightforward. Do not add too much orange juice, as the dough would then be too wet to work with properly.
Baking them twice ensure a very dry and crunchy texture, just the way it should be. If it's baked only once, the biscotti, although still nice, won't have the desired texture.
Don't leave the biscuit loaf to cool for longer than 5 minutes after the first baking, as it will harden too much and it will be hard to cut it without crumbling.

Nutrition