Red cranberries and green pistachios make these biscotti into a very pretty biscuit.
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Ingredients
Pistachio & cranberry biscotti
Method
Pistachio & cranberry biscotti
1.Beat butter, extract and sugar in medium bowl until combined. Beat in eggs, one at a time. Stir in sifted flour and soda, then nuts and cranberries. Cover; refrigerate 1 hour.
2.Preheat oven to 180°C/160°C fan-forced. Grease oven tray.
3.Knead dough on floured surface until smooth but still sticky. Halve dough; shape each half into 30cm log. Place logs on tray.
4.Whisk extra egg with the water in small bowl. Brush egg mixture over logs; sprinkle with extra sugar.
5.Bake biscotti about 20 minutes or until firm. Cool 3 hours or overnight.
6.Preheat oven to 160°C/140°C fan-forced.
7.Using serrated knife, cut logs diagonally into 1cm slices. Place slices on ungreased oven trays.
8.Bake biscotti about 15 minutes or until dry and crisp, turning halfway through baking time. Cool on wire racks.
