Cranberry And Pistachio Biscotti

Name: Cranberry And Pistachio Biscotti
Ingredients: 4 Spoons Spreadable; 150 g caster sugar; 2 Drops vanilla essence; 2 free range eggs; 220 g plain flour; ¼ tbsp salt; 60 g Dried cranberries; 200 g pistachios; 1 tsp baking soda (Powder)

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

Ingredients

4 Spoons Spreadable
150 g Caster sugar
2 Drops Vanilla essence
2 Free range eggs
220 g Plain flour
¼ tbsp Salt
60 g Dried cranberries
200 g Pistachios
1 tsp Baking soda (Powder)

Instructions

Step 1

Preheat the oven to 150 C / Gas mark 2.

Step 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.

Step 3

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.

Step 4

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.