Cranberry, Pistachio & Cornmeal Biscotti

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    180

It's the double-baking that gives biscotti its unique crunch. This recipe adds pistachios and cranberries to flavour the crunch!

recipe updated 17 Nov 2021

Ingredients

  • Plain flour icon
    Plain flour
    85 g
  • Yellow cornmeal icon
    Yellow cornmeal
    100 g
  • Baking powder icon
    Baking powder
    2 g
  • Sea salt icon
    Sea salt
    2 g
  • Unsalted butter icon
    Unsalted butter
    40 g
  • Granulated sugar icon
    Granulated sugar
    100 g
  • Egg icon
    Egg
    1
  • Dried cranberries icon
    Dried cranberries
    60 g
  • Pistacchios icon
    Pistacchios
    60 g
  • Lemon icon
    Lemon
    1

Tools

  • kCook icon Stand Mixer
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 175°C
  2. Line a clean baking sheet with parchment paper
  3. Add plain flour, yellow cornmeal, baking powder and sea salt to a clean medium bowl
  4. Add unsalted butter and granulated sugar to a clean large mixing bowl
  5. Cream until fluffy - approx 3 min
  6. Add egg to the butter-sugar mixture and mix until smooth
  7. Transfer dry ingredients to dough
  8. Mix until well combined
  9. Add dried cranberries, pistachios and lemon to the dough
  10. Mix until just combined
  11. Roll the dough to a log about 2'' in diameter
  12. Transfer dough to baking sheet
  13. Bake until light golden - 30 min, 175°C
  14. Cut into 1/2 inch slices
  15. Arrange closely on the baking sheet
  16. Bake until dry - 15 min, 175°C
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