Eggless Cranberry Pistachio Biscotti Recipe
A vegetarian French recipe with all purpose flour (maida) - plus more for dusting, teaspoons baking powder, tablespoons sunflower oil. Ready in 1h 35m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
15 steps- 1
To begin making the Cranberry Pistachio Biscotti RecipeAdd the flour, baking powder and salt in a bowl and mix well and keep aside
all purpose flour (maida) - plus more for dusting(1 cup)teaspoons baking powder(1)salt - to taste - 2
In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and pistachios
sugar(5 tablespoon)pistachios - unsalted(1/4 cup) - 3
Now add the dry ingredients to the wet ingredients and combine till it forms a sticky dough
- 4
Cover the dough using a cling film and refrigerate for 10 minutes
- 5
After 10 minutes take the dough out of the fridge
- 6
Dust your hands with enough flour,roll the dough into a long log shape
all purpose flour (maida) - plus more for dusting(1 cup) - 7
About 5 centimeters wide
- 8
Place the log directly on a butter paper placed on a baking tray
teaspoons baking powder(1) - 9
Bake the dough for 25 minutes till it forms a golden crust on the top
- 10
Remove the dough and let it cool for 10 minutes
- 11
After the dough is cooled a little use a serrated knife and cut the log into half-inch thick biscuits
- 12
Do not use the sawing motion as it will crumble the Cranberry Pistachio Biscotti
- 13
Turn the cut edges on the tray, keep the biscuits close enough as they won't spread
- 14
Bake it again, for 10 more minutes and take it out, turn the cookies over and bake it again for 10 more minutes
all purpose flour (maida) - plus more for dusting(1 cup) - 15
Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Eggless Cranberry Pistachio Biscotti Recipe
A vegetarian French recipe with all purpose flour (maida) - plus more for dusting, teaspoons baking powder, tablespoons sunflower oil. Ready in 1h 35m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
To begin making the Cranberry Pistachio Biscotti RecipeAdd the flour, baking powder and salt in a bowl and mix well and keep aside
all purpose flour (maida) - plus more for dusting(1 cup)teaspoons baking powder(1)salt - to taste - 2
In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and pistachios
sugar(5 tablespoon)pistachios - unsalted(1/4 cup) - 3
Now add the dry ingredients to the wet ingredients and combine till it forms a sticky dough
- 4
Cover the dough using a cling film and refrigerate for 10 minutes
- 5
After 10 minutes take the dough out of the fridge
- 6
Dust your hands with enough flour,roll the dough into a long log shape
all purpose flour (maida) - plus more for dusting(1 cup) - 7
About 5 centimeters wide
- 8
Place the log directly on a butter paper placed on a baking tray
teaspoons baking powder(1) - 9
Bake the dough for 25 minutes till it forms a golden crust on the top
- 10
Remove the dough and let it cool for 10 minutes
- 11
After the dough is cooled a little use a serrated knife and cut the log into half-inch thick biscuits
- 12
Do not use the sawing motion as it will crumble the Cranberry Pistachio Biscotti
- 13
Turn the cut edges on the tray, keep the biscuits close enough as they won't spread
- 14
Bake it again, for 10 more minutes and take it out, turn the cookies over and bake it again for 10 more minutes
all purpose flour (maida) - plus more for dusting(1 cup) - 15
Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai
Rate this recipe
