Pistachio, Cranberry, Raspberry & White Chocolate Chip Biscotti

January 26, 2018

Yes, quite a mouthful to say. But a delicious, crunchy mouthful. 

 

 

Easy to make and even easier to eat, these crunchy beauties stay good to eat for weeks and make a great addition to any foodie gift or hamper you want to give. I made quite a few of these ones for my Christmas hampers (I will make a separate post about the hampers soon) and they seemed to go down pretty well!

 

 

I even made some gluten-free biscotti using this recipe and it didn't all (disclaimer: some did) end up being a mess of crumbs like I thought it would! I won't lie, it is somewhat more temperamental to slice and you do have to accept that it's not going to hold its shape or look quite as good as gluten-containing biscotti, but for a first attempt at gluten-free biscotti I was pleasantly surprised!

 

 

I bought my freeze-dried raspberry powder on Amazon but if you can't find the powder you could whizz whole or crumbed freeze-dried raspberries into a powder yourself.

 

Utensils: Electric hand or stand mixer with whisk attachment, one large or two smaller baking sheets lined with non-stick parchment paper. 

 

Top Tip: If you're making these biscotti gluten/wheat-free, you will probably need to add more flour than is recommended below to allow you to form some sort of a dough from the biscotti mix. I would also recommend forming your biscotti logs on the baking tray you intend to bake them on, rather than forming the logs on a work surface before transferring them to the baking tray. This is because the dough is not held together by gluten so it immediately breaks apart if you try to lift and move it after forming the logs. 

INGREDIENTS

 

Pistachio, Cranberry, Raspberry & White Chocolate Chip Biscotti

135g granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 large tablespoons freeze-dried raspberry powder (I bought mine on Amazon)

230g plain flour (you will need to use a little more than this if using gluten-free flour to ensure the dough comes together)

1 teaspoon baking powder

1/4 teaspoon salt

100g white chocolate chips

60g shelled, unsalted pistachios coarsely chopped

75g dried cranberries, roughly chopped

METHOD

 

1. Pre-heat the oven to 180°C (160°C fan). Line a large or two smaller baking sheets with non-stick parchment paper. 

 

2. Using an electric hand  or stand mixer with whisk attachment, beat the granulated sugar and eggs on high speed until thick, pale and fluffy (this will take at least 5 minutes). Then, beat in the vanilla extract and freeze-dried raspberry powder until fully incorporated. 

 

3. In separate bowl, mix together the flour, baking powder and salt. Then, add the flour mixture to the egg mixture and beat with a wooden spoon until well combined. 

 

4. Fold in the chocolate chips, chopped pistachios and cranberries. At this point, your dough should be relatively sticky but look as if it is coming together. If using gluten/wheat-free flour, your dough might be too sticky and you may need to add in a little more flour for the dough to start to come together. 

 

5. Transfer the dough to a well floured surface and knead gently before dividing in two. You will need to flour your hands as the dough will be very sticky to handle. Roll into logs, each approximately 25cm long. NB: if using gluten/wheat-free flour, I recommend forming the logs on the baking tray you plan to bake them on, as moving the dough after forming the logs doesn't work very well (see top tip above).

 

6. Place the logs on the lined baking tray(s) and bake for 25 minutes until firm to the touch. 

 

7. Remove the biscotti logs from the oven and leave to cool on a wire rack for 10 minutes. In the meantime, reduce the oven temperature to 160°C (140°C fan). 

 

8. After 10 minutes of cooling, transfer the logs onto a cutting board and slice into 1.5cm thick diagonal slices. Place the cut side of each biscotti piece face down on baking tray and bake for 8 minutes until the sides facing up are a light golden brown. 

 

9. Remove the slices from the oven, turn over and then bake again for another 8 minutes until the sides facing up are a light golden brown. Remove from oven and leave to cool on a wire rack. 

 

10. Have one or several crunchy mouthfuls of deliciousness! Enjoy with a cup of coffee, tea or hot chocolate. 

 

Storage:  Store in airtight container for several weeks.

 

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