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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Packed with pistachios, dried cranberries and fragrant orange zest, they're twice-baked until beautifully crisp — perfect for dunking in your favourite cuppa or wrapping up as a thoughtful edible gift.
1 Preheat oven to 180°C. Line a baking tray with baking paper. In a large bowl, place eggs and sugar. Beat with an electric mixer until sugar is dissolved and mixture is pale and frothy.
2 Stir in vanilla essence, orange zest, flour, baking powder, nutmeg, pistachios and dried cranberries.
3 Knead dough lightly, then shape into 2 logs and flatten slightly. Bake for 25 minutes, then remove from oven and allow to cool. The cracked top of cooked logs is normal.
4 Use a serrated knife to cut logs into 5mm slices – you should get about 25 from each log. Place slices in batches on a cooling rack. Put rack on a baking tray and place in oven.
5 Bake for 15 minutes until lightly golden. Baking slices on a rack allows hot air to circulate around the biscotti, eliminating the need to turn them during cooking. When cool, store in an airtight container.
Make them gluten free: Use gluten-free baking mix instead of plain flour and check your baking powder and nutmeg are gluten free.
Calories 70 cal
Kilojoules 280 kJ
Total fat 1 g
Saturated fat 0.8 g
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