Christmas Biscotti Recipe

5 from 1 vote

A light, crispy and delicately sweet treat for the festive season.

Prep Time10

Cook Time50

Resting time2

Total Time2 1

Course: Dessert, Snack

Cuisine: American, Australian, Italian

Servings: pieces

Calories: 60kcal

Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Grease loaf tin and line with baking paper.
Beat egg whites until soft peaks form.
Add sugar gradually, beating after each addition. Beat for 2 minutes once all sugar has been added (or until sugar has dissolved).
Fold in sifted flour.
Fold in pistachios and cranberries.
Pour mixture into tin and bake for 30 minutes or until a light golden colour.
Allow to cool completely in the tin.
Wrap loaf in foil and place in fridge for 2-3 days.

Pre-heat oven to slow (150 degrees celsius/300 degrees fahrenheit).
Unwrap loaf and cut into thin slices with a serrated bread knife. Aim for slices about ½cm thick.
Lay out slices on baking trays and bake for 20 minutes.
Allow to cool on trays and, once cool, store in an airtight container.

If decorating, dip ends of some pieces in melted chocolate and sprinkle cachous over melted chocolate.

Storage: It should last for at least four weeks if stored in an airtight container.

Freezing: You can freeze after the first bake or once made. Wrap well before freezing for up to 2 months.

Tip:

Make sure you keep an eye on your bread during the second bake from about 10 minutes onwards to avoid burning it.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.