Thursday, May 2, 2013

Cranberry and Pistachio Biscotti

I have always thought there was something very fancy and un-achievable about Biscotti. Along came Nigella Lawson and showed me otherwise. How I love her!!!

This recipe for Cranberry and Pistachio Biscotti is an absolute breeze to make and it tastes just as fancy and exotic as I imagined it would. Further, Nigella says you can substitute the cranberry and  nuts for anything you have at home; cashew nuts, almonds,hazelnuts, raisins, as long as you match the weight. That makes this the perfect store cupboard treat to whip up to satisfy a craving.

I had so much fun making it and everybody who ate it absolutely loved it!

This recipe is exactly as printed in Nigellissima, I am however tempted to try it with almonds and raisins now.

What you need:

  • 1 large egg
  • 75g caster sugar
  • 2 tsp finely grated orange zest
  • 125g plain flour, plus extra for rolling
  • ½ tsp baking powder
  • nutmeg, for grating
  • 75g pistachio nuts
  • 50g dried cranberries
Makes about 25

  1. Preheat the oven to 180°C. Line a baking sheet with baking paper.
  2. Whisk the egg and sugar together until pale and moussy: the mixture should leave a ribbon-like trail when you lift the beater.
  3. Beat in the orange zest, then slowly fold in the flour, baking powder and a good grating of nutmeg.
  4. Fold in the whole pistachios and dried cranberries, then flour your work surface well. You may find it helpful to dust your hands lightly with flour, too, as the dough is quite sticky.
  5. Form the dough into a flattish, oval ciabatta-like loaf, about 25 x 5cm, tapering the ends slightly.
  6. Lay the biscotti dough on to the lined baking sheet and cook for 25-30 minutes, or until it’s a pale brown colour. It may help to rotate the baking sheet halfway through. This reduces the risk of the base scorching at one end.
  7. Transfer to a wire rack and leave for 5 minutes to harden slightly.
  8. Using a bread knife, cut the baked loaf diagonally into fingers about 1cm thick.
  9. Put these back on to the lined baking sheet and cook again for another 10 minutes, then turn over the biscotti and cook for 5 minutes more.
  10. Leave the golden-brown biscotti to cool on a rack. They store well in an airtight container.


  1. Sounds complex! :/ Tasted yummy though! ;)

    1. Not complex at alll!! Next time you make!!

  2. Looks lovely....i am sure taste will be even better.....just hope the taste would be all the same without eggs

    1. Thnaks Amit!!

      Try this recipe for an eggless version