Cranberry and Pine Kernel Biscotti (Biscotti ai mirtilli e pinoli)
- 100 g/ 3 ½ oz. soft dark brown sugar
- 1 extra large egg
- 175 g/6 oz. plain flour
- ½ tsp baking powder
- 1 tsp ground allspice
- 85 g/ 3 oz. dried cranberries
- 55 g/ 2 oz. pine kernels, toasted
- Butter or oil, for greasing
Preheat the oven to 180°C/ 350°F/ Gas Mark 4/ Grease a baking sheet. Whish the sugar with the egg until pale and thick enough to leave a trail when the whish is lifted.
Stir the flour, baking powder and allspice into the bowl and fold into the mixture. Stir in the cranberries and pine kernels and mix lightly to a smooth dough.
With lightly floured hands, shape the mixture into a long roll, about 28 cm/11 inches long. Press to flatten slightly.
Lift the dough onto the prepared baking sheet and bake in the preheated oven for 15-20 minutes, until golden. Leave to cool for 3-4 minutes, then cut into 15mm/ 5/8-inch-thick slices and arrange flat on the baking sheet.
Bake the slices for about 10 minutes, until golden. Leave to cool on a wire rack. When cook, store the biscotti in an airtight container for 2-3 weeks.
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