Posted by: Anja | December 7, 2010

Cranberry Pistachio Biscotti

A while back I made biscotti for the first time though I’ve never come around to blog about it. Biscotti are (quoting wikipedia here) ‘large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven’. Almond biscotti are not the only kind of biscotti, but there are also other variations like chocolate, banana or pistachio biscotti. I’ve made them twice now and even though making them can be a fight, I’ve never regretted my decision when actually eating the result.

The first time I made biscotti, I made banana biscotti. Generally, everything that is baked with banana is to my mind a bit problematic. There is a small line between good-tasting banana cakes, cookies etc. and too-sweet baked goods as banana will get sweet (due to browning) if left standing for too long even if it is baked. The banana biscotti were really good and not too sweet, but nevertheless I decided this time on cranberry and pistachio biscotti, just to keep it interesting through change. The cranberry and pistachio biscotti were gone within a couple of hours after baking. I think this statement says everything about how well they taste! :)

Cranberry Pistachio Biscotti
idea adapted from Joy the Baker

200g sugar
2 tablespoons of honey
1 teaspoon of vanilla extract
3 eggs
300g flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
100g dried cranberries
100g pistachios, salted and without skin

First step: Preheat the oven to 160°C. In a bowl, combine the sugar, honey, vanilla extract and eggs. Whisk everything together so that all the ingredients build a homogeneous mass. Add the flour and baking soda and incorporate everything. The dough will be rather sticky. Add the cranberries and pistachios and spread them evenly in the dough.

Second step: Prepare a baking sheet with butter or oil or use baking parchment. Separate the dough into two parts and form two logs that are circa 12 * 25cm long and wide. Place them on the baking sheet, keeping circa 5-10cm space between the logs. Put the baking sheet into the oven for 20 minutes.

Third step: Retrieve the sheet from the oven and let cool for 10 minutes, don’t turn off the oven. Use a knife to cut the two logs into slices, which are approximately 1cm wide. Turn the slides so that one of the fresh-cut sides is on the bottom. Put back into the oven for 12 minutes.

Fourth step: Again, take the tray from the oven. Now turn the biscotti to the other cut side and put the tray back into the oven for another 12 minutes. After that, the biscotti are done. Enjoy when slightly or completely cooled down.


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