Friend Linda declined the honour, but she gets it anyway as she introduced me to these very lovely Cranberry Pistachio Biscotti. They are easy to make, lovely looking, perfect with the coffee after a meal, or just at any time.
It’s an American recipe and comes in cup measures, but I added a translation. This is my version of it:
2 cups white wheat flour (250 g)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soft unsalted butter (110 g)
3/4 cup sugar (100 g)
2 large free range eggs
1/2 vanilla pod
1 cup shelled pistachios (two handful)
1 cup dried cranberries, alternatively dried cherries or blueberries (two handful)
1/2 teaspoon ground cinnamon
Roast the pistachios lightly in a non-sticking frying pan. Wrap the hot pistachios in a tea towel and rub the chaff off, then set aside to cool down a little.
Beat the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, followed by the seeds from the vanilla pod. Mix in the flour, baking powder and salt.
Toss the berries with the cinnamon. Add the pistachios and fruit to the dough mix, stir in well.
Cover a flat tray with baking parchment. Form two logs from the dough, about 1 inch high and 1 .. 2 inch wide. Leave 3 inches between the logs.
Bake at 160 C (325 F) until golden, about 20 minutes. Let cool down at least for 30 minutes, then slice and bake the slices for approximately 7 minutes on each side until they begin to colour.