Cranberry and Pistachio Biscotti (from Little and Friday)

Biscotti is something that I used to only allow on special occasions. Not for any dietary reasons, but because they are so darn expensive! It was only a few weeks ago that it occurred to me that I could actually make a batch of my own for a fraction of the price. Jason had bought me a book full of delicious items that are made from one of my favourite cafés in Devonport, Little and Friday.

The recipes in this book are taken from café favourites and modified to suit home bakers so everything is much simpler. 

The recipe called for surprisingly few ingredients and I was pleasantly surprised with the little effort to required. I really loved the citrus flavour imparted by the addition of orange zest which really set it apart from the boring old coffee/chocolate flavoured type you usually see in the shops.

The best part? Now I can have all the biscotti I could ever eat!

Cranberry and Pistachio Biscotti (from Little and Friday)

Ingredients:
4 cups flour
3 tsp baking powder
1 1/2 cups brown sugar
2 tsp vanilla essence or paste
2 cups cranberries
2 cups pistachios
zest of 1 orange
4 eggs

Method:
1. Preheat oven 180°C. Line two baking trays with baking paper.
2. Sift flour and baking powder into a large bowl.
3. Stir in remaining ingredients, except eggs.
4. Beat eggs separately and add to dry ingredients. Using a wooden spoon, mix until combined.
5. shape mixture into two logs measuring approximately 20cm and place on a lined tray. Bake for 30 minutes.
6. Remove from oven and slice each log with a serrated knife into approximately 20 1cm-wide slices. The slices should be slightly moist in the centre.
7. Reduce oven to 140°C. Lay cut slices on lined baking trays and return to oven for 20 minutes, until they are dry and hard. Store in an airtight container for up to 4 weeks.

Tip: These are also nice with one half dipped in melted chocolate.