In this episode I used Nadiya Hussain’s recipe with a few tweaks to make a pistachio and cranberry variation.
Nadiya’s brilliant recipe: https://www.bbc.co.uk/food/recipes/spiced_biscotti_with_an_57953
I replaced all the fruit with 150g dried cranberries, used 150g pre-roasted pistachios instead of the nuts specified (roughly chopped), I used the zest of a lemon instead of an orange, and added 1/4 tsp salt with the flour.
So my base recipe is as follows:
350g plain flour, 1/4 tsp fine salt, 2 tsp baking powder, 250g caster (superfine) sugar, 150g pre-roasted roughly chopped nuts (e.g. pistachios), 150g dried fruit or chocolate (e.g. cranberries), the zest of a lemon or orange (if wanted). Mix all then add 3 lightly beaten UK large (US extra large) eggs. Mix in with your hands or a spoon, keep going until it becomes a workable, but fairly dry, dough.
Roll into fat sausages of around 5cm diameter. You could do this with floured hands or wet hands. Bake in a slightly above moderate oven (gas 4 1/2 / 360F/ 185C / 165 fan) on the middle shelf for 25-30 mins until baked but still pale. Take the “sausages” out and leave to cool just for a few minutes until they’re easier to handle without burning yourself. Turn down the oven to very low.
Slice on the diagonal using a sharp serrated knife to about 1-1.5cm thickness. I would recommend trying the end pieces for quality control 😉
Bake for 10-15 minutes on each side until golden and dry. Cool on a wire rack. (Important!) They keep well in an air tight container.
Suggested variations: Almond and mixed fruit, hazelnut and orange (a la Paul Hollywood), pine nut, coffee and hazelnut, pistachio and dark/milk chocolate, cranberry and white chocolate, hazelnut and chocolate, etc……
Vegan or don’t eat eggs? This recipe on The Spruce Eats brings the dough together with agave nectar and a bit of water instead of eggs and it looks really good. https://www.thespruceeats.com/egg-free-almond-biscotti-recipe-3376554