Cranberry pistachio biscotti with jam

Cranberry-pistachio-biscotti-with-jam-8
I love to serve these crunchy biscotti as snacks along with coffee.

 

Difficulty: Medium

Time: 30 min. preparation time, 28 min. baking time

Nutrition: Calories ca 374 / Protein 6g / Carbohydr. 75g / Fat 5g

Ingredients (12 servings)

400 gall-purpose flour
200 gsugar
0.5 tspbaking soda
0.5 tspbaking powder
150 mlsoy milk
100 gcranberries (dried)
100 gpistachios
250 gapples
250 gpears
250 ggelling sugar
40 mllemon juice
1 sprigtarragon
salt

Utensils

baking sheet, preserving jar, oven, vegetable peeler, serrated bread knife (optional), baking paper, small saucepan, cooking spoon, cutting board, knife, ladle (optional), stand mixer or hand mixer with dough hooks

Wine Tip

Dornfelder, sweet, 2012
Aromas of forest fruits and elderberries play gently on the taste buds. The slight sweetness of the cranberry is echoed by this full-bodied red wine.

Step 1

Cranberry pistachio biscotti with jam

Preheat oven to 200°C/ 390°F. Combine flour, sugar, baking soda, baking powder, soy milk, cranberries, pistachios and a pinch of salt in a stand mixer with paddle attachment and process until a dough comes together.

oven, mixer with dough hooks

400 g all-purpose flour / 200 g sugar / 0.5 tsp baking soda / 0.5 tsp baking powder / 150 ml soy milk / 100 g cranberries / 100 g pistachios / salt

Step 2

Cranberry pistachio biscotti with jam

Next, roll the dough into a log. Press the dough tightly together, as it can be quite crumbly due to the cranberries and pistachios.

Step 3

Cranberry pistachio biscotti with jam

Transfer the log onto a lined baking tray and bake in a preheated oven at 200°C/ 390°F for approx. 20 – 30 min. until golden. Allow to cool for 30 min.

baking tray, oven, parchment paper

Step 4

Cranberry pistachio biscotti with jam

Meanwhile, peel apples and pears and cut into hazelnut sized pieces.

vegetable peeler, cutting board, knife

250 g apples / 250 g pears

Step 5

Cranberry pistachio biscotti with jam

Bring fruit pieces, gelling sugar, tarragon, and a pinch of salt to a boil. Deglaze with lemon juice and allow to reduce, according to the gelling sugar’s package instructions.

small saucepan, cooking spoon

250 g gelling sugar / 40 ml lemon juice / 1 sprig tarragon / salt

Step 6

Cranberry pistachio biscotti with jam

Remove the sprig of tarragon and fill the jam into preserving jars, if desired.

preserving jars, ladle

Step 7

Cranberry pistachio biscotti with jam

Now cut the cooled log into approx. 1 cm thick slices. A serrated bread knife works best here.

bread knife, cutting board

Step 8

Cranberry pistachio biscotti with jam

Bake the biscotti on a lined baking tray in a preheated oven at 200°C/ 390°F for an additional 8 min. until crispy. Allow to cool for approx. 15 min. before serving with homemade compote.

baking tray, oven, baking paper