Cranberry pistachio biscotti with jam

Based on 16 ratings
Julie

Julie

Editor-in-Chief

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
6 g
Fat
5 g
Carb
75 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.
    • 400 g all-purpose flour
    • 200 g sugar
    • ½ tsp baking soda
    • ½ tsp baking powder
    • 150 ml soy milk
    • 100 g cranberries
    • 100 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.
    • 250 g apples
    • 250 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.
    • 250 g 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.