Cranberry and Pistachio Biscotti


  • 4 tablespoons olive oil
  • 150g caster sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 225g plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 60g dried cranberries
  • 200g pistachio nuts


  1. Preheat the over to 150C / Gas Mark 2
  2. In a large bowl, mix together oil and sugar until well blended.  Mix in the vanilla and almond extracts, then beat in the eggs.  Combine flour, salt and baking powder, and then gradually stir into the egg mixture.  Mix in the cranberries and nuts by hand.
  3. Divide the dough in half.  Form two logs (30x5cm) on a baking tray that has been lined with parchment.  Dough may be sticky;  wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until the logs are light brown.  Remove from the oven, and set aside to cool for 10 minutes.  Reduce the over heat to 140 C / Gas Mark 1
  5. Cut the logs on the diagonal into 1cm thick slices.  Lay on their sides on parchment covered baking tray.  Bake for approximately 8-10 minutes, or until dry.  Cool.

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