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Cherry Pistachio Biscotti

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This video shows you how to make  biscotti in easy to follow steps.  This version uses pistachio nuts and glace cherries, however you can substitute your favourite nuts or dried fruit or leave them out altogether.

Excellent served with coffee or sweet wine and perfect for dunking. See below for the full written recipe.





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Cherry Pistachio Biscotti  Veg  Italian   CD  CBF    80mins

An easy to make traditional biscotti which is excellent served with coffee or sweet wine and perfect for dunking.


Makes 20-24     Cold  Vegetarian  Fruit Nuts Baked Fayre   Pastries  Teatime  Baked Fayre   Italy  Europe

50g/2oz Butter or Margarine (softened)
100g/4oz Sugar
2 Eggs
225g/8oz self raising flour
teasp Salt
50g/2oz Roughly Chopped Pistachio nuts
50g/2oz Glace Cherries, quartered



1. Preheat the oven to 190C, 375F, Gas Mark 5 and line a a large baking tray with parchment or baking paper.

2.  Place all the ingredients apart from the nuts and fruit in a large mixing bowl and beat together with a wooden spoon until the mixture starts to form a cohesive dough.

3. Add the nuts and fruit to the mixture and continue to mix until all the ingredients are well incorporated and form a stiff dough.

4. Turn the mixture onto a very well floured work surface, divide into two portions and form each portion into a cylinder about 24cm/8-inches long.

5. Place both cylinders on the prepared baking tray, spaced well apart, flatten slightly so they no more than 2.5cm/1-inch thick then bake in the oven for 25 minutes.

6. Remove from the oven and allow to cool on a wire rack for about 5 minutes. Reduce the oven temperature to 150C/300F, Gas Mark 2.

7. Transfer each cylinder to a cutting board and using a serrated knife, cut diagonally into slices no more than 2.5cm/1-inch thick. Place cut sides down on the baking tray and bake for 10 minutes.


8. Remove from the oven, turn the biscuits over and bake for a further 10 minutes. Transfer to a wire tray and allow to completely cool before serving.

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