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Chocolatey Cranberry and Pistachio Biscotti

  Rating 5.0

Prep

20 min

Bake

1 hour 35 mins

Serves

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.

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Instructions
Ingredients
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Chocolatey Cranberry and Pistachio Biscotti

Step 1

Preheat your oven to 160°C.

Step 2

Combine the flour, baking powder and Tate & Lyle pure cane caster sugar in a large bowl.

Step 3

Grate in the orange zest and mix together.

Step 4

Roughly chop the pistachios and 100g of the white chocolate before adding to the bowl, along with the dried cranberries. Stir this through.

Step 5

Crack in the eggs and mix into a stiff dough.

Step 6

Tip the dough onto a baking sheet, and shape into a log shape.

Step 7

Bake for 25 minutes - it will spread out quite a bit but don’t worry!

Step 8

Remove from the oven, and cool for 15 minutes before cutting into 1 cm thick slices.

Step 9

Rearrange on the baking tray, cut side up and bake for 15 minutes.

Step 10

Flip over the cookies, and bake for a further 15 minutes.

Step 11

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

Serving

1

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

175 g
Flour

Plain flour

175 g
Baking-powder

Baking powder

0.5 tsp
Orange-zest

Orange zest

1
Dried cranberries

Dried cranberries

80 g
Pistachios

Shelled Pistachios

50 g

White chocolate

150 g
Eggs

Eggs

2

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