Festive Friday - Cranberry and Pistachio Biscotti

Aren't these a picture?  Wouldn't YOU like to receive these?  Now that I've made them, I will answer for you.. YES you would!!

This recipe makes about 35-40 biscotti - great  if you want to give away a lot or if you're like me, would like a stash for home, and a stash for gifts. If you don't, well half this recipe!

Recipe adapted from www.joyofbaking.com

1 1/3 cup white sugar

4 large eggs

2 teaspoons pure vanilla extract

2 teaspoons baking powder

1/2 teaspoon salt

3 1/2 cups plain flour

3/4 cup  shelled, unsalted pistachios, coarsely chopped (I used one packed sunbeam)

3/4 cups dried cranberries (I used craisins)

Method:

Preheat oven to 180 degrees c

Put eggs and sugar into electric mixer and mix on high for about 5 minutes, until light and fluffy, then add in vanilla extract and beat for further minute.

In a separate bowl, combine flour, baking powder and salt.

Then fold in your dried cranberries pistachios (I like mine whole but you can have chopped if you wish!)

Next, fold in the egg mixture bit by bit until all in combined.  This takes a strong arm!

Pour out onto a lightly floured surface and make into two logs.  Place onto greased tray.

Reduce oven temperature to 165 degrees and bake in oven on middle shelf  for about 30 minutes, until top is golden and crusty, but not burnt.  Leave to cool for 20 minutes.

When cooled, turn onto chopping board and slice loaves into 1.5cm thicknesses. regrease tray and lay out flat (You will probably need 2 trays) Return, one tray at a time to the middle rack of the oven for a further 10-15 minutes, take out, then turn over biscuits and repeat.

Leave to cool completely and store in airtight container, these also freeze very well.

Watch out, quite moorish!!

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