Step 1

Preheat oven to 170°C or 340°F and line a baking tray with baking paper.

Step 2

Add pistachios and cranberries to mixer bowl. Chop for 3 sec/speed 6/MC on.

Step 3

Add remaining ingredients to mixer bowl. Combine for 15 sec/speed 3/MC on.

Step 4

Scrape out mixture onto the baking paper and using a silicone spatula form the mixture into two rectangle shapes of approx. 10 cm or 4” wide.

Step 5

Bake for 20 mins or until just starting to brown.

Step 6

Remove from oven and reduce oven temperature to 140°C or 285°F.

Step 7

Allow to cool for 30 mins, then using a sharp serrated knife slice into 1.5cm biscotti.

Step 8

Place the biscotti back onto the baking paper lined tray and bake for 10 mins each side. You want the biscotti to be crispy, but not to brown too much - depending on your oven, you may need to adjust the time so keep an eye out! Allow to cool completely before serving.