Cranberry Pistachio Biscotti Recipe

Preheat the oven to 150C (300F) and line a baking tray with parchment paper.

In a large bowl, whisk together the sugar and oil until well combined.

Add the vanilla extract, lemon zest and beat in the eggs. The mixture should be well combined and uniform.

In a separate bowl combine the flour, baking powder and salt. Gradually add the dry ingredients into the egg mixture until well combined. Work into a dough.

Fold in the cranberries and pistachios into the dough by hand and work the dough into a large ball.

Divide the dough into 2 and form each piece into a log around 25 x 5 cm (10 x 2 inches) and place on the baking tray. If the dough is too sticky, use water on your hands to handle the dough with more ease. Leave enough space between the two logs so they don’t stick together in the oven.

Bake for around 35 minutes until light brown. Remove it from the oven and set aside to cool for around 10 minutes.

Now reduce the oven temperature to 135C (275F). Using a serrated knife, cut the logs diagonally into 2 cm (¾ inch) thick slices. Lay the cookies flat onto the baking tray.

Bake for 15-20 minutes until the biscuits are dry. The center will be slightly soft when taking it out, but will get crisp upon cooling.