Italian Biscotti with Pistachios and Cranberries

Biscotti are very popular cookies in Italy. Because they are baked twice, they are very dry, crunchy, and durable. They are excellent with a cup of warm beverage, into which you can dip them. Of course, you can also spread them with any jam and enjoy them for breakfast.

Details

Preparation Time: 25 minutes
Cooking Time: 32 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 10

Ingredients

140 g Wheat flour, white, multi-purpose
1 teaspoon Baking powder
1 pinch Salt, table
2 piece Egg, fresh
140 g Sugar, white
2 spoons Juice, orange
170 g Pistachio
80 g Cranberries, dried
30 g Candied fruit

Steps

Preheat the oven to 180 degrees Celsius. Set the rack to the middle height. Line a low baking sheet with parchment paper. Coarsely chop the candied orange peel, cranberries, and pistachios.
In a bowl, mix the flour, baking powder, and salt. Beat the eggs and sugar with an electric mixer until frothy. First, mix in the orange juice into the egg mixture, then add the dry ingredients. Finally, fold in the cranberries, candied orange peel, and pistachios with a spatula.
Turn the dough onto a lightly floured work surface, quickly knead it, and divide it into two parts. Place both parts on the baking sheet and shape them into logs, about 20 centimeters long. Bake the logs in the preheated oven for 20 to 25 minutes.
Remove the baking sheet from the oven and let the logs cool on the sheet for 10 minutes. Then, using a serrated knife, slice them diagonally into approximately 1 cm thick slices. Arrange the slices on the baking sheet and bake in the preheated oven for another 5 to 7 minutes.

Nutrition Information (Per 100g)

Calories: 359.74 kcal
Fat: 12.88 g
- Saturated Fat: 1.76 g
Carbohydrates: 52.12 g
- Sugars: 29.43 g
Protein: 9.37 g
Fiber: 3.37 g

Advice

The cookies can be stored in an airtight tin for up to 14 days. Candied orange peel can be purchased or made at home.