Cranberry pistachio biscotti with jam
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 g | all-purpose flour |
| 200 g | sugar |
| 0.5 tsp | baking soda |
| 0.5 tsp | baking powder |
| 150 ml | soy milk |
| 100 g | cranberries (dried) |
| 100 g | pistachios |
| 250 g | apples |
| 250 g | pears |
| 250 g | gelling sugar |
| 40 ml | lemon juice |
| 1 sprig | tarragon |
| 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
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
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
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
Meanwhile, peel apples and pears and cut into hazelnut sized pieces.
vegetable peeler, cutting board, knife
250 g apples / 250 g pears
Step 5
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
Remove the sprig of tarragon and fill the jam into preserving jars, if desired.
preserving jars, ladle
Step 7
Now cut the cooled log into approx. 1 cm thick slices. A serrated bread knife works best here.
bread knife, cutting board
Step 8
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
