Chef Tjaart’s Pistachio & Cranberry Biscotti Recipe

Treat yourself to these little Italian-styled biscuits that are oh-so-easy to make


  • 250g plain flour
  • ½ tsp baking powder
  • 260 g caster sugar
  • 3 large eggs, beaten
  • 240 g pistachio nuts, shelled, chopped
  • 140 g dried cranberries, chopped
  • 1 orange, finely zested


  1. Pre-heat your oven to 140°C.
  2. Line a baking tray with baking paper .
  3. Place the flour, baking powder and sugar together in a mixing bowl.
  4. Stir in the beaten eggs, a little at a time, making sure each addition is incorporated before adding the next.
  5. Continue until you have a firm dough; it may not be necessary to add all of the egg. NB: The dough shouldn’t be at all sticky.
  6. Add the pistachio nuts and dried cranberries to the biscotti dough with the orange zest and combine using your hands.
  7. Turn the biscotti dough out onto a floured surface and knead gently, then divide in half.
  8. Roll each piece of dough into a long log, about 4cm in diameter.
  9. Place both logs on your lined baking tray, spacing them at least 5cm apart as the mixture will spread a bit.
  10. Bake in the oven for 30-35 minutes.
  11. Leave the logs to cool on the tray for 10 minutes to allow the dough to firm up slightly, then transfer to a board.
  12. Cut the logs, on the diagonal, into 2-3cm thick slices.
  13. Place the slices, cut side up, on the baking tray.
  14. Return to the oven for 20-30 minutes, or until the biscotti are dry through to the centre, turning them over halfway through.
  15. Transfer to a wire rack and leave to cool completely.

For more baking recipes from Tjaart Walraven, click here


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