Pistachio/Cranberry Tangerine Biscotti


Tangerine Pistachio Cranberries Biscotti


2&2/3 cups all purpose flour

1&1/2 cup sugar

2 tspb Baking Powder

Pinch of salt

Juice of 1 tangerine

1/2 sunflower oil

3 eggs

Lemon zest

1&1/2 cup sweetened dried cranberries and raw pistachio nut


Start oven to preheat @ 180C (350F) and line 2 baking trays with parchment paper.

Combined dry ingredients

In a big bawls combined 2 cups flour, sugar, salt and BP.

In a separate bowl combine the cranberries, pistachio and lemon zest together with some of the 2/3 flour we left behind to coat.

This helps all the ingredients that are moist to separate and distributed evenly throughout the batter!

Then we combine all wet ingredients in a separate bowl: eggs, oil, tangerine juice and vanilla extract!

Following we combine together the sugar/flour mixture with the flour cranberries/pistachio mixture to evenly distribute everything together.

Then using the paddle attachment of our mixer we whisk together all the wet ingredients to incorporate well.

Once combined we add the dry mixture in 1 cup portions to the wet ingredients!

Depending on your egg size you will have to add the residual flour from the 2/3 portion used half of it to coat the cranberry/pistachio mixture.

When there is no more floured residue the batter is ready! It should be gooey and sticky!!! Not to worry…..

In a well floured no stick surface you poor the batter, coat well with flour and knit.

Continue to add flour until no longer sticky to the touch!

Separate the dough into 4 equal parts and form into logs! The flatten to approximately 1,5cm  width!

Bake the logs in a preheated oven at the 180C/350F for 25min!

Remove from the oven on a cooling mat an wait 5-7 min until cool to touch!

Once the temperature drops and you are able to handle the logs carefully slice the logs using a bread knife to 1,5cm wide and rotate each slice on its back!

Continue baking for an additional 7/8 min at 180C/350F and remove from the oven to cool again!

Reduce your oven to 160C/320F!

Once the slices 5-6 min are cool to the touch rotate them on their other side and return to the oven!

Bake at the 150C/320F for an additional 10 min until golden rose!!!!

Remove from the oven and let rest!

Enjoy anytime of the day with your coffee/tea or wine 😉

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