Sunday, January 8, 2012

Pistachio & Cranberry Biscotti Dipped in Dark Chocolate

I've joined a new team in my company, and the best way to a new team's heart is through their tummies! I've already brought in some of my mini mudcakes topped with mocha icing, and this is my second goodie to bring in. 


  • 2 1/4 cups plain flour
  • 1 1/2 tsp baking powder
  • 1 large pinch salt
  • 3/4 cup sugar
  • 100gm unsalted butter
  • 1 cup cranberries
  • 300gm dark chocolate
  • 2/3 cup pistachios
  • 1 pinch ground star anise
  • Grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 2 eggs


Preheat oven to 160 degrees
Coarsely chop 100gm of chocolate and mix with the cranberries and pistachios.
Sift the flour, salt and baking powder in a large bowl.
In a mixer or food processor, mix the butter and sugar until well combined.
Add the eggs, blending well after each one.
Blend through the star anise and vanilla.
Pour the blended mixture over the flour and mix until just combined.
Add the cranberries, chocolate and pistachios and stir through
Turn onto a floured surface and knead until just together.
Split into 3 balls.
Roll each ball into a log about 5cm wide and place on a baking tray lined with baking paper, 2 inches apart
Transfer to oven and bake for 20 minutes
Leaving the oven on, remove and rest for 10 minutes
Cut the logs into 1 inch thick pieces with a serrated knife and place on lined baking trays
Return to the oven and bake for 8 minutes on each side
Transfer to racks and leave to cool.
Chop the remaining chocolate and melt over a double boiler
Dip each biscotti into the chocolate, covering half.
Leave for the chocolate to set.
Enjoy with a nice espresso

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