Monday, December 14, 2009

Make and bake biscotti

Was reading facebook messages the other day and saw someone was after a biscotti recipe so thought would be good to post one.

These are hard biscotti, like criplingly expensive cafe ones, only very cheap. Also easy to make - dentist is expensive though! so might want to dunk em in coffee!

If you want softer biscotti - the crumble or shortness comes from fat - use a recipe with butter in it. These'll continue to get harder over a couple of days and they keep well so make good prezzies.

You can mix and match with other flavours, also good chocolate dipped or swizzled with lemon icing.

Cranberry spice biscotti

These pretty biscuits are hard biscotti ideal for dunking in coffee or a hot chocolate. They make a great homemade gift or long lasting nibble to share with guests over the festive season. The recipe makes at least 25 so you’ve enough to give away and still enjoy some yourself.

1 egg
1 egg white
½ cup sugar
1/3 cup pistachios
½ cup dried cranberries/Craisins
1 tsp of vanilla essence
1 tsp mixed spice
1 ¾ cups self raising flour
Non stick baking paper

Pre heat the oven to 180°
Beat the egg, egg white and sugar together until the sugar is dissolved, and the mixture has become pale and frothy. Stir in the vanilla, spice, flour, nuts and dried fruit. Place the baking paper onto a baking tray.
Knead the dough lightly and form into a flattish log. Bake for 25 minutes then remove from the oven and allow to cool. The log will have cracked a little on top, this is normal.
Using a serrated knife slice the biscotti in to 5mm slices – you should get roughly 25 -28 from a log. Place the slices in batches onto a cooling rack, put the cooling rack onto a baking tray and carefully place in the oven. Cooking the slices on the rack allows the hot air to circulate around the biscuits eliminating the need to turn them. Bake them for 15 minutes or until lightly golden. Cool and store in an airtight container.


  1. Thanks for that, I was looking for a biscotti recipe a while back!!!

  2. Ooh, they sound delicous! Do you use raw pistachios like the ones that come in the wee Tasti bags, or do you buy the roasted ones in the bulk bins and shell 'em?

  3. I use un roasted cos they'll roast as the biscotti bake. Last time I costed them nuts in the little bags, the housebrand ones anyway were cheaper than buying in bulk. You can substitute with other nuts too, macadamias would be nice...