Tis the season to be baking! This year I’ve come aboard the Christmas baking train a little late, the week of the big day itself, when I’ve got about a bajillion other things to be doing…but better late than never. Yesterday morning with my niece Chloe we whacked out some simple shortbread and then this biscotti. Nom nom nom. Pistachio and cranberries and biscuits galore – must be Christmas…
Pistachio and Cranberry Christmas Biscotti
125g caster sugar
250g plain flour
125g unsalted pistachios
125g dried cranberries
2 teaspoons vanilla extract
1 teaspoon baking powder
Zest of 1 orange
Beat eggwhites for a few minutes until frothy, slowly and gradually add in the sugar until slightly stiff, glossy and white. Add in orange zest, vanilla and baking powder until combined. Fold through flour gently with a spatula, then add in pistachios and cranberries.
Pour and shape mixture into a log shape onto a lined baking tray, I made mine about 10cm x 20cm. The mixture can be quite sticky but with a silicone spatula is easy to push around and shape. Bake in 180 degree oven for 30-35 minutes. Remove and allow biscotti log to completely cool, then slice using a serrated bread knife. Place biscotti pieces back on baking tray and bake at 180 degrees again for 10-15 minutes until firmed and crisp.
I’ve actually had to take this batch of biscotti around to my mum’s house – it was disappearing far too quickly sitting on my kitchen bench! So moorish, so dangerous. With so many mouths around at Christmas I always like to have a few batches of biscotti or shortbread around to nibble on. And this biscotti makes the perfect midnight snack for Santa (or Santa’s helpers anyway). I’m on a Christmas baking mission now I’ve got the ball rolling with this biscotti – pavlova, cherry cheesecake, reindeer gingernut cups, white Christmas slice… I braved the supermarket today with the rest of Australia, madness out there! Now I won’t have to be out in civilisation again though. Oh and I’ve got shearers to feed tomorrow! Biscotti and shortbread for morning smoko it is.
Hoping your Christmas week is suitably full of shortbread and gingerbread and biscotti and buying prawns in bulk. Ho ho ho!