Preparation time
- Total: Approximately 95 minutes
- Preparation: 60 minutes
- Cooking: 35 minutes
Ingredients
- 1 cup All Purpose Flour (Maida) - plus more for dusting
- 1 teaspoons Baking powder
- 5 tablespoons Sunflower Oil
- 5 tablespoon Sugar
- 2 teaspoons Vanilla Extract
- 1/4 cup Pistachios - unsalted
- 1/4 cup Cranberries - dried
- Salt - to taste
Instructions
- To begin making the Cranberry Pistachio Biscotti RecipeAdd the flour, baking powder and salt in a bowl and mix well and keep aside
- In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and pistachios
- Now add the dry ingredients to the wet ingredients and combine till it forms a sticky dough
- Cover the dough using a cling film and refrigerate for 10 minutes
- After 10 minutes take the dough out of the fridge
- Dust your hands with enough flour,roll the dough into a long log shape
- About 5 centimeters wide
- Place the log directly on a butter paper placed on a baking tray
- Bake the dough for 25 minutes till it forms a golden crust on the top
- Remove the dough and let it cool for 10 minutes
- After the dough is cooled a little use a serrated knife and cut the log into half-inch thick biscuits
- Do not use the sawing motion as it will crumble the Cranberry Pistachio Biscotti
- Turn the cut edges on the tray, keep the biscuits close enough as they won't spread
- Bake it again, for 10 more minutes and take it out, turn the cookies over and bake it again for 10 more minutes
- Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- French
- Dessert
- Vegetarian