Cranberry pistachio biscotti with jam

Cranberry pistachio biscotti with jam

Based on 19 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

30 min

Baking

28 min

Resting

30 min

Ingredients

2Servings
66⅔ g
all-purpose flour
33⅓ g
sugar
tsp
baking soda
tsp
baking powder
25 ml
soy milk
16⅔ g
cranberries (dried)
16⅔ g
pistachios
41⅔ g
apples
41⅔ g
pears
41⅔ g
gelling sugar
6⅔ ml
lemon juice
sprig
tarragon
salt
MetricImperial

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

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How-To Videos

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Apple pear compote

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How to cut a pear

Nutrition per serving

Cal374
Fat5 g
Protein6 g
Carb75 g
  • 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.
    • 66⅔ g all-purpose flour
    • 33⅓ g sugar
    • tsp baking soda
    • tsp baking powder
    • 25 ml soy milk
    • 16⅔ g cranberries
    • 16⅔ g 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.
    • 41⅔ g apples
    • 41⅔ g 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.
    • 41⅔ g gelling sugar
    • 6⅔ ml lemon juice
    • 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.

  • Enjoy your meal!

    Cranberry pistachio biscotti with jam

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