Cranberry And Pistachio Biscotti

Cranberry And Pistachio Biscotti

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


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.
Step 5
  • 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.


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