Christmas biscotti
Make a sleigh-load of these crispy Italian-inspired goodies, packed with cranberries and pistachios. Keep them on hand to dunk into your coffee or tea.
Note: You'll need to freeze this overnight!
Ingredients
• 3 eggs
• 2 tsp vanilla extract
• 1 cup caster sugar
• 2 2⁄3 cups plain flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
Finely grated zest of 1 orange
• 170g dried cranberries
• 3⁄4 cup pistachios
• Extra flour, for kneading
Method
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Preheat oven to 180°C. Line 2 oven trays with baking paper. Put eggs, vanilla and sugar in the bowl of an electric mixer and beat until thick and creamy. Sift flour, baking powder and cinnamon over egg mixture. Stir to combine. Add zest, cranberries and nuts. Stir to combine.
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Turn out mixture onto a lightly floured surface and gently knead until smooth. Divide in half and form each half into a 28 x 5cm log. Put logs on prepared trays. Bake for 20 minutes, then swap trays and bake for a further 15 minutes or until light- golden and firm to touch. Cool completely. Wrap in plastic wrap and freeze overnight.
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Preheat oven to 150°C and line 2 oven trays with baking paper. Use a sharp, serrated knife to cut logs into 5mm-thick slices. Return to prepared trays. Bake for 10 minutes. Turn biscuits and bake for a further 10 minutes or until firm to touch. Cool on trays. Serve.
