Cranberry biscotti

Cranberry biscotti

Ingredients

500g/1lb 2oz plain flour
225g/8oz granulated sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
75g/3oz butter, cubed
2 eggs
1 teaspoon vanilla essence
225g/8oz shelled pistachio nuts, coarsely chopped
2 tablespoons dried cranberries

• Lightly grease a baking tray. In a large bowl, combine the flour, sugar,
baking powder and salt. Using a pastry blender or two knives, cut the
butter into the flour mixture until the mixture resembles coarse crumbs.
• Mix in the eggs, one at a time, until a stiff dough forms. Add the vanilla essence, and stir in the pistachios and cranberries.
• Divide the dough in half, and shape each half into a 30 x 5cm/
12 x 2in log on the baking tray. Cover with cling film, and refrigerate the logs for at least 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Remove the cling film from the logs, and bake for 20-25 minutes until the edges start to brown. Cool the logs on the baking tray for 10 minutes.
• Reduce the oven temperature to 170°C/325°F/Gas mark 3. Transfer the
logs to a cutting board, and cut crosswise diagonally into 1cm/1⁄2in thick
slices. Using the same baking tray, arrange the slices so that they lie flat
(cut side down) in a single layer.
• Bake the slices for 20-25 minutes, turning once, until they are light
golden brown on both sides. Cool completely on a wire rack. Store in an airtight container.


serves 10