Cranberry pistachio biscotti with jam

Based on 16 ratings

Difficulty

Medium 👍
30
min.
Preparation
28
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
400 g all-purpose flour
200 g sugar
½ tsp baking soda
½ tsp baking powder
150 ml soy milk
100 g cranberries (dried)
100 g pistachios
250 g apples
250 g pears
250 g gelling sugar
40 ml lemon juice
1 sprig tarragon
salt
Metric
Imperial

Utensils

  • oven
  • mixer with dough hooks
  • baking tray
  • parchment paper
  • vegetable peeler
  • cutting board
  • knife
  • small saucepan
  • cooking spoon
  • preserving jars
  • ladle
  • bread knife
  • baking paper

Nutrition per serving

Cal
374
Protein
6g
Fat
5g
Carb
75g

Step 1/8

Preheat oven to 200°C/ 390°F. Combine flour, sugar, baking soda, baking powder, soy milk, cranberries, pistachios and a pinch of salt in a stand mixer with paddle attachment and process until a dough comes together.
  • 400 all-purpose flour
  • 200 sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 150 ml soy milk
  • 100 cranberries
  • 100 pistachios
  • salt
  • oven
  • mixer with dough hooks

Preheat oven to 200°C/ 390°F. Combine flour, sugar, baking soda, baking powder, soy milk, cranberries, pistachios and a pinch of salt in a stand mixer with paddle attachment and process until a dough comes together.

Step 2/8

Next, roll the dough into a log. Press the dough tightly together, as it can be quite crumbly due to the cranberries and pistachios.

Next, roll the dough into a log. Press the dough tightly together, as it can be quite crumbly due to the cranberries and pistachios.

Step 3/8

Transfer the log onto a lined baking tray and bake in a preheated oven at 200°C/ 390°F for approx. 20 - 30 min. until golden. Allow to cool for 30 min.
  • baking tray
  • oven
  • parchment paper

Transfer the log onto a lined baking tray and bake in a preheated oven at 200°C/ 390°F for approx. 20 - 30 min. until golden. Allow to cool for 30 min.

Step 4/8

Meanwhile, peel apples and pears and cut into hazelnut sized pieces.
  • 250 apples
  • 250 pears
  • vegetable peeler
  • cutting board
  • knife

Meanwhile, peel apples and pears and cut into hazelnut sized pieces.

Step 5/8

Bring fruit pieces, gelling sugar, tarragon, and a pinch of salt to a boil. Deglaze with lemon juice and allow to reduce, according to the gelling sugar's package instructions.
  • 250 gelling sugar
  • 40 ml lemon juice
  • 1 sprig tarragon
  • salt
  • small saucepan
  • cooking spoon

Bring fruit pieces, gelling sugar, tarragon, and a pinch of salt to a boil. Deglaze with lemon juice and allow to reduce, according to the gelling sugar's package instructions.

Step 6/8

Remove the sprig of tarragon and fill the jam into preserving jars, if desired.
  • preserving jars
  • ladle

Remove the sprig of tarragon and fill the jam into preserving jars, if desired.

Step 7/8

Now cut the cooled log into approx. 1 cm thick slices. A serrated bread knife works best here.
  • bread knife
  • cutting board

Now cut the cooled log into approx. 1 cm thick slices. A serrated bread knife works best here.

Step 8/8

Bake the biscotti on a lined baking tray in a preheated oven at 200°C/ 390°F for an additional 8 min. until crispy. Allow to cool for approx. 15 min. before serving with homemade compote.
  • baking tray
  • oven
  • baking paper

Bake the biscotti on a lined baking tray in a preheated oven at 200°C/ 390°F for an additional 8 min. until crispy. Allow to cool for approx. 15 min. before serving with homemade compote.