{Christmas} ❄ Cranberry Pistachio and Citrus Biscotti Recipe

7:00 am

Although Christmas is celebrated during Summer here in New Zealand, the flavours of citrus, cranberry and nuts still ring true to be Christmas Flavours. Today, I share my cranberry, orange and pistachio biscotti. A hard, double baked biscuit perfect for dunking.


To start, pre-heat your oven to 180c (350f)
  • Into a large mixing bowl combine your butter and sugar
  • Next add your eggs and vanilla and mix through
  • To this, add your dry ingredients. Your flour, baking powder, and salt and mix to combine
  • Lastly, add in your cranberries, nuts and orange zest and mix until just combined
  • On a floured surface, work your dough into a ball before dividing into two portions
  • With each portion, roll a thick log shape
  • Place these on a baking tray and bake until hardened on top and just starting to brown
  • Remove from the oven and slice into finger width portions. A cerated knife works best to cut through the nuts without spitting the biscuit
  • Place these smaller portions back onto your baking tray and return to the oven, turning once until golden and crisp on both sides
  • While cooling, prepare your white chocolate by following the instructions on the packet
  • With your chocolate melted to a smooth consistency, dip one end of each biscotti into the mix and sit the chocolate portion on a oiled tray to set
  • If these do last longer than Christmas day, store these in an airtight container

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