Cranberry pistachio biscotti with jam

Step 1/8

• 66⅔ g all-purpose flour
• 33⅓ g sugar
• ⅛ tsp baking soda
• ⅛ 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.

Step 3/8

• 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

• 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

• 41⅔ g gelling sugar
• 6⅔ ml lemon juice
• ⅛ 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

• preserving jars
• ladle

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

Step 7/8

• 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

• 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!