Chocolate, Cranberry and Pistachio Biscotti Recipe

Need a biscuit with your coffee? Try our Christmas biscotti!
**Cranberry, pistachio, and milk chocolate biscotti**


  • 150g sweetened dried cranberries
  • 1 teaspoon baking powder
  • 3 1/2 cups for plain flour
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 1/3 cup pistachios
  • 150g good quality milk chocolate


  1. Preheat your oven to 180 degrees.
  2. Roughly chop the cranberries and pistachios. Put them aside.
  3. In a separate large bowl, sift the flour and combine it with the salt.
  4. In a third bowl, add the sugar and butter. Using an electric mixer, beat until fluffy.
  5. Add the vanilla and eggs to the sugar mixture. Add one egg at a time. Beat until just combined.
  6. Slowly add the sugar mixture to the flour and fold using a wooden spoon.
  7. Add the cranberries and pistachios to the mixture and continue to fold until just combined.
  8. Split the mixture into two and create a log shape with each one.
  9. Place each log on a flat, baking tray and flatten them so that they are about 3cm high.
  10. Place the logs into the oven and bake for 30-35 minutes.
  11. Once cooked, turn the oven off and keep the logs in there for a further 5 minutes.
  12. Transfer the logs onto a cutting board.
  13. Slice 1cm slices diagonally from each log and place them on a cooling rack.
  14. Melt the chocolate in a bowl in the microwave. Start with a 30-second blast, stir it and if it doesn’t continue to melt, pop it back in the microwave for a further 5 seconds.
  15. Once melted, take a teaspoon, dunk it in the melted chocolate and drizzle it all over the biscuits.
  16. Let cool.
  17. You can eat the biscotti straight away or keep it in an airtight container for up to a week.

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