I've been wanting to make some Pistachio and Cranberry Biscotti since X'mas 2003. Well, I've finally gotten round to it. And they're so damn good too. Lemony and studded with red and green jewel colours.



300g plain flour
220g caster sugar

2 eggs
1/2 tsp baking powder
100g pistachios
100g cranberries
zest of 1 lemon

1. Preheat oven to 170°C. Line a large baking tray with parchment paper. And dust paper with some flour.
2. Using an electric beater, beat eggs, sugar and lemon zest together until pale and thick.
3. Sift flour and baking powder together. Add pistachios and cranberries to the flour mixture.
4. Fold in flour, pistachios and cranberries into the egg mixture.

Divide the dough into two. Flour hands and shape the dough into two logs about 25cm long and 5cm wide.

6. Bake for about 30 minurtes until the dough is cracked.
7. Remove from oven and leave till cool enough to handle. Reduce oven temperature to 140°C.
8. Slice logs thinly with a serrated knife. Lay slices flat on a baking tray and return to the oven and bake till completely dry (about 45 minutes – an hour)
9. Remove from oven and allow to cool completely.
Questions? Comments? Email me.