Pistachio, cranberry and orange biscotti
Makes: about 35
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Pistachio, cranberry and orange biscotti
Studded with sweet, buttery pistachios and tart cranberries, this recipe makes enough biscotti to gift and perhaps sneak a few for yourself, too
Makes: about 35
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
85Kcal
Fat
3gr
Saturates
1gr
Carbs
13gr
Sugars
6gr
Fibre
0gr
Protein
2gr
Salt
0gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 300g plain flour
- 1 tsp baking powder
- 130g golden caster sugar
- 50g salted butter, softened
- zest of ½ an orange
- 2 medium eggs, lightly beaten
- 100g pistachio kernels, roughly chopped
- 100g dried cranberries
Step by step
Get ahead
Make the dough a few days in advance. Biscotti are designed to be dry and crispy so making the complete biscuits in advance will be fine, too. They will keep for 2 weeks.
- Preheat the oven to 150°C, fan 130°C, gas 2. Line a large baking tray with baking paper.
- Whisk together the flour, baking powder and a pinch of salt in a bowl, to break up any lumps. In a stand mixer, beat the sugar, butter and orange zest using a paddle attachment, until creamed together. Slowly beat in the eggs until fully incorporated. Turn the mixer down to low speed and add the dry ingredients. Once the flour is incorporated, briefly mix in the pistachios and cranberries.
- Shape the dough into two 4cm-wide logs and transfer to the lined baking tray. Bake for 30 minutes until risen and pale golden. Transfer to a wire rack and when cool enough to handle, slice into 1cm-thick slices using a sharp serrated knife. Turn the oven down to 120°C, fan 100°C, gas ½. Line a second baking tray with baking paper and arrange the biscuits between the trays. Bake again for 30 minutes, turning over halfway through. Remove from the oven and leave to cool completely. Keep stored in an airtight container.
