Cranberry Pistachio Biscotti

Makes 30  


  • 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


  1. Soak the cranberries for 5 minutes in boiling water to soften them. Drain and set aside.
  2. Preheat the oven to 160°C.
  3. Mix the flour, sugar, bicarbonate, baking powder and salt together.
  4. 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.
  5. 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.
  6. Bake for about 30 minutes or until dried out, turning them over halfway.

© sharon glass 2012 | For more recipes: