Cranberry pistachio biscotti with jam

Cranberry pistachio biscotti with jam

15 ratings

Geraldine, consultant


„I love to serve these crunchy biscotti as snacks along with coffee.“

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
  • 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

Utensils

  • baking sheet
  • preserving jar
  • oven
  • vegetable peeler
  • serrated bread knife (optional)
  • baking paper
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • ladle (optional)
  • stand mixer or hand mixer with dough hooks

Enjoy with

Dornfelder, sweet, 2012
Aromas of forest fruits and elderberries play gently on the taste buds. The slight sweetness of the cranberry is echoed by this full-bodied red wine.

Nutrition per serving

Cal
374
Protein
6g
Fat
5g
Carb
75g

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 all-purpose flour
  • 200 sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 150 ml soy milk
  • 100 cranberries
  • 100 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 apples
  • 250 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 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.