Cranberry and Pistachio Biscotti Recipe
Prep time
Cook time
Total time
The word biscotti (or biscotto) translates to “twice baked”, which is basically all you are doing. After baking the dough once in a log shape, then slicing the logs, you bake the biscotti again on a higher heat to dry them out giving them a nice crisp texture.
Recipe type: Baked Goods
Cuisine: Italian
Serves: 80
  • 2 cups plain flour, sifted
  • 1½ tsp baking powder sifted
  • ¾ cup caster sugar
  • 3 eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1 tbsp finely grated orange rind
  • 1 cup sweetened, dried cranberries
  • 1 cup shelled unsalted pistachios
  1. Preheat oven to 160°C.
  2. Place flour, baking powder and sugar into a bowl and mix to combine.
  3. Add eggs, vanilla, orange rind, cranberries and pistachios and mix until you form a dough.
  4. Turn the dough out onto a table and with some flour, knead until smooth.
  5. Form into two logs and flatten slightly. Bake in oven on lined baking trays for 30-35 minutes or until firm. Allow to cool completely.
  6. Once cooled use a serrated knife to cut thin slices and place them back on baking trays.
  7. Reheat oven and increase temperature to 180°C.
  8. Bake biscotti for a further 8-10 minutes or until crisp. Cool on the tray for a few minutes before sampling.
Recipe by Grab Your Spork | at