Pistachio & Cranberry Biscotti
Pistachio & Cranberry Biscotti

PREP + COOK TIME 1 HOUR (+ REFRIGERATION & COOLING)  MAKES 60

60g unsalted butter, softened

1 teaspoon vanilla extract

220g (1 cup) caster sugar

2 eggs

260g (1¾ cups) plain flour

½ teaspoon bicarbonate of soda 

130g (1 cup) dried cranberries

110g (¾ cup) coarsely chopped roasted pistachios

1 egg, extra

1 tablespoon water

2 tablespoons caster sugar, extra

1     Using an electric mixer, beat butter, extract and sugar in a medium bowl until combined. Beat in eggs, one at a time. Stir in sifted flour and soda, then cranberries and pistachios. Cover dough; refrigerate for 1 hour.

2     Preheat oven to 180°C/160°C fan. Grease an oven tray.

3     Knead dough on a floured surface until smooth but still sticky. Halve dough; shape each half into a 30cm log. Place logs on oven tray.

4     Combine extra egg with the water in a small bowl. Brush egg mixture over logs; sprinkle with extra sugar.

5     Bake for 20 minutes or until firm; cool for 3 hours or overnight.

6     Preheat oven to 160°C/140°C fan.

7     Using a serrated knife, cut logs diagonally into 1cm slices. Place slices on ungreased oven trays. Bake for 15 minutes or until dry and crisp, turning halfway through baking time; cool on wire racks.