Prep
20 minBake
1 hour 35 minsServes
10+Difficulty
Medium About
A snappy Italian biscotti with chewy texture from the cranberries, a nutty undertone that matches the sweetness of the white chocolate, and thanks to Tate & Lyle pure cane caster sugar, t are a perfect accompaniment to a cup of tea or coffee.
Chocolatey Cranberry and Pistachio Biscotti
Preheat your oven to 160°C.
Combine the flour, baking powder and Tate & Lyle pure cane caster sugar in a large bowl.
Grate in the orange zest and mix together.
Roughly chop the pistachios and 100g of the white chocolate before adding to the bowl, along with the dried cranberries. Stir this through.
Crack in the eggs and mix into a stiff dough.
Tip the dough onto a baking sheet, and shape into a log shape.
Bake for 25 minutes - it will spread out quite a bit but don’t worry!
Remove from the oven, and cool for 15 minutes before cutting into 1 cm thick slices.
Rearrange on the baking tray, cut side up and bake for 15 minutes.
Flip over the cookies, and bake for a further 15 minutes.
Melt the rest of the chocolate in the microwave in 30 second intervals, then drizzle over the baked cookies. Leave to cool and enjoy!
Ingredients – 8 items
1
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Plain flour
Baking powder
Orange zest
Dried cranberries
Shelled Pistachios
White chocolate
Eggs
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