Biscotti, a very popular Italian biscuit, literally translates to “twice-cooked” – which is how the famous dry texture of this dessert is achieved.
I have created a festive pistachio & cranberry version for you all, but you can feel free to experiment with what ever flavours you would like – dark chocolate chips, almond slivers or even added cacao for a chocolate version would be delicious! These are also the perfect biscuit to include in a gift hamper! Love Nik xx

skinnymixer's Biscotti   Print Author: skinnymixer's Ingredients 50 g | 1.8 oz pistachios 50 g | 1.8 oz cranberries 200 g | 7 oz blanched almond meal 50 g | 1.8 oz coconut oil 50 g | 1.8 oz honey or sweetener of choice to taste 20 g | 0.7 oz arrowroot flour 2 whole eggs 1 tsp baking powder 1 tsp vanilla extract Pinch of salt Baking paper Instructions Preheat oven to 170°C or 340°F and line a baking tray with baking paper. Add pistachios and cranberries to mixer bowl. Chop for 3 sec/speed 6/MC on. Add remaining ingredients to mixer bowl. Combine for 15 sec/speed 3/MC on. 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. Bake for 20 mins or until just starting to brown. Remove from oven and reduce oven temperature to 140°C or 285°F. Allow to cool for 30 mins, then using a sharp serrated knife slice into 1.5cm biscotti. Place the biscotti back onto the baking paper lined tr...