Cranberry And Pistachio Biscotti

Cranberry And Pistachio Biscotti

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A crunchy texture, mixed with deliciously sour cranberries and rich pistachios combine in our flavoursome biscotti recipe. Learn how to make a tray today.

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  • 4 Spoons of Lactofree Spreadable
  • 150 g Caster Sugar
  • 2 Drops Vanilla Extract
  • Large Free Range Egg
  • 220 g Plain Flour
  • Salt
  • 60 g Dried Cranberries
  • 200 g Pistachio Nuts
  • 1 tsp Tsp Baking Soda (Powder)



Preheat the oven to 150 C / Gas mark 2.

In a large bowl, mix together Lactofree spreadable and sugar until well blended. Mix in the vanilla extract, then beat in the eggs. Combine flour, salt and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts.

Divide dough in half. Form two logs (30x5cm) on a baking tray that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 140 C / Gas mark 1.

Cut logs on diagonal into 1cm thick slices. Lay on sides on parchment covered baking tray. Bake approximately 8 to 10 minutes, or until dry; cool.


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