260g all-purpose flour

150g white granulated sugar

1 tsp baking powder

3 large eggs

100g chopped pistachios

100g dried cranberries

1/8 tsp salt

1 tsp vanilla extract


1. Preheat your oven to 150 C before lining a baking tray with greaseproof paper.

2. Crack three large eggs into a small bowl and beat lightly before adding the vanilla extract and placing to one side.

3. Take another bowl and add the flour, sugar, baking powder and the salt.

4. Mix the ingredients with a spoon until they are well combined.

5. Gradually begin adding the egg mixture to the bowl with the dry ingredients.

6. Beat the contents of the bowl until a dough is formed.

7. About halfway through this process, add your pistachios and your dried cranberries to the bowl, making sure that your pistachios are chopped beforehand.

8. Sprinkle flour lightly over a clean surface.

9. Place your dough on the surface and roll into a log shape, approximately 35cm long.

10. Place this log on a baking tray and bake for the first time, for 30 to 40 minutes.

11. Once this time has passed, remove from the oven and place on a wire cooling rack for 10 minutes.

12. After the brief cooling period, cut the log into slices – approximately 1.25cm thick – and arrange evenly on the baking tray.

13. Finally, bake your biscotti for 10 minutes on each side, until they are nice and firm.

14. Remove from the oven and allow to cool thoroughly before consuming.