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PISTACHIO & CRANBERRY BISCOTTI


INGREDIENTS | 50 PCS

150g All-Purpose Flour
½ tsp Baking Powder
1 Large Egg (room temperature)
70g Castor Sugar
Pinch Salt
60g Pistachios
50g Dried Cranberries
⅛ tsp Vanilla Extract
½ tsp Grated Orange Zest

1) Roast pistachios in a preheated oven for 2-3 mins at 160°C. Set aside. In a mixing bowl, combine flour and baking powder. Sieve and add in orange zest. Use finger tips to break any lumps.
2) In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Add in sugar and salt. Beat until the mixture is fluffy and pale. Add in vanilla extract and mix. Followed by flour and baking powder. Use a plastic scraper to mix all the ingredients until well combined. Add in the pistachios and cranberries. Mix until well combined and form a dough.
3) Dust your hands and counter top with flours. Transfer the dough to the floured surface. Divide the dough into two equal portions. Roll into log shapes and then flatten slightly. Place the logs on a baking tray lined with grease-proof paper.
4) Place the tray at the lower rack and bake at 160°C for 30 mins or until well risen and firm. If your logs show uneven colour, flip them over for the last 5mins.

COOKING TIP
After the first bake, allow the biscotti to cool for about 10mins. If you leave them out for too long, the dough will become too hard and it will be difficult to cut them.

Credits to Chef Haziqah (SSA Culinary Institute)
Recipe prepared with Ariston Ovens FI7 891 SP IX A AUS (and) FI5 854 P IX A AUS.