Cranberry Pistachio Biscotti
Makes 30
Ingredients
- 375ml dried cranberries
- 625ml flour
- 250ml sugar
- 2.5ml bicarbonate of soda
- 2.5ml baking powder
- 3 large eggs
- 5ml vanilla
- pinch of salt
- 250ml pistachios
Method
- Soak the cranberries for 5 minutes in boiling water to soften them. Drain and set aside.
- Preheat the oven to 160°C.
- Mix the flour, sugar, bicarbonate, baking powder and salt together.
- Add the eggs and the vanilla and beat until the mixture forms a dough. Add the cranberries and pistachios and mix at a low speed.
- Flour your hands. Divide the dough into 3 and form into 3 logs. Place them on a lined baking tray and bake for 25-30 minutes. Cool for a few minutes, then cut diagonally into slices. Place back onto the baking sheet and reduce oven temperature to 120°C.
- Bake for about 30 minutes or until dried out, turning them over halfway.
© sharon glass 2012 | For more recipes: www.sharonglass.co.za
