Monday, 12 September 2011

Pistachio & Cranberry Biscotti



220g Caster Sugar
2 eggs
200g plain flour
50g self self raising flour
55g cranberry
45g roasted pistachios


1. Preheat oven to 180°C
2. Whisk eggs and sugar until combined. Stir in sifted flour then cranberry, nuts and rosewater
3. Knead dough on floured surface till smooth. Divide dough in half roll each portion into a 20cm log. Place log on tray
4. Bake log about 30 minutes. Cool on tray for 10 minutes.
5. Reduce heat to 150°C
6. Cut log into 5mm slices. Arrange slices in single layer on ungreased oven tray for 15 minutes until crisp. Turning halfway through.