Cranberry & Pistachio Biscotti

Robbie McCubbin

Robbie McCubbin

29th November 2010
Robbie McCubbin

Cranberry & Pistachio Biscotti

Whisk egg whites with salt until stiff peaks
Gradually add the sugar until meringu...

Ingredients

  • 8 egg whites
  • 240g cast. sugar
  • pinch salt
  • FINE zest 3 lemons
  • FINE zest 3 oranges
  • 240g plain flour
  • 120g whole blanched pistachio nuts
  • 75g dried cranberries

Method

Method
Whisk egg whites with salt until stiff peaks.
Gradually add the sugar until meringu is glossy.
Transfer meringue to a large mixing bowl.
Fold in the zests, followed by the flour,pistachios & dried cranberries.
Spread the mix evenly on a baking tray line with a silpat mat & bake for 10-15mins @ 160oC.
NB.: When cooked remove from the oven& allow to cool for 10mins before removing from the tray & finish cooling on wire rack.
Slice as thinly as possible & dry out in a barely warm oven until crisp but not coloured. It is easier to slice when not too fresh

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.