Cranberry & Pistachio Biscotti

Robbie McCubbin

Robbie McCubbin

29th November 2010

Cranberry & Pistachio Biscotti

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


  • 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


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

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