Description
These crisp, twice-baked biscotti combine pistachios, dried cranberries, orange zest, and nutmeg. Perfect for dunking in tea or coffee, they’re elegant, lightly sweet, and simple to make.
Ingredients
- 1 large egg
- 75 g caster sugar
- 2 tsp finely grated orange zest
- 125 g plain flour (plus extra for rolling)
- ½ tsp baking powder
- Freshly grated nutmeg
- 75 g pistachio nuts
- 50 g dried cranberries
Instructions
- Preheat oven to 180 °C (160 °C fan) or gas mark 4. Line a baking sheet with parchment paper.
- Whisk egg and sugar until pale and mousse-like, leaving a ribbon trail when lifted.
- Beat in orange zest, then fold in flour, baking powder, and a good grating of nutmeg.
- Fold in pistachios and cranberries. Flour your surface and lightly flour your hands if needed.
- Shape dough into a flattish oval loaf about 25 × 5 cm, tapering the ends. Place on baking sheet.
- Bake for 25–30 minutes, or until pale golden. Rotate tray halfway through if needed.
- Transfer loaf to a wire rack and let it cool for about 5 minutes.
- Using a serrated bread knife, slice diagonally into 1 cm thick pieces.
- Place slices back on the tray and bake for 10 minutes. Flip and bake another 5 minutes.
- Cool completely on a wire rack before storing in an airtight container.
Notes
- Swap pistachios and cranberries for almonds and dried cherries or other combinations.
- Add dark chocolate chunks or chopped apricots for a variation.
- Use lemon zest instead of orange for a different citrus profile.
- For gluten-free biscotti, use a GF flour blend.
- Re-crisp softened biscotti in a 140°C oven for 5–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 95
- Sugar: 6 g
- Sodium: 15 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
