1. Preheat oven to 180°C/160°C fan-forced and line two large oven trays with baking paper.
2. Place the butter, sugar and vanilla in a large bowl, using an electric beater, beat until well combined and fluffy. Beat in the orange zest and two of the eggs.
3. Stir in the flour and bicarbonate soda, cranberries and pistachios.
4. Lightly knead dough on a floured surface. Halve the dough and shape into two logs, roughly 25cm long. Place on the lined trays. Bake the logs for 30 minutes or until lightly golden. Remove and allow to cool for 2 hours.
5. Reduce oven to 160°C/140°C. Using a serrated knife, cut logs into 1cm slices. Place on lined trays and bake for 15 minutes or until crisp. Allow to cool completely before serving.
Biscotti can be kept in an airtight container for up to two months.
Kilojoules | 265kJ | Protein | 1.3 g |
Carbohydrates, total - sugars, total |
9.3g 6.0g | ||
Fat, total - saturated fat |
2.3 g 0.8g |
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Sodium | 25 mg |
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