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Cranberry Pistachio Cheese Biscotti

Posted on November 25, 2020 by in baked goods, cheese

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Cranberry Pistachio Cheese Biscotti

These Cranberry Pistachio Cheese Biscotti are just perfect for any cheese board. The salty sweet combination works well with just about any cheese.

The Cranberry Pistachio Cheese Biscotti lasts a long time in an airtight containers, so you can start stocking up for the silly season ahead of us. I think that we are all so desperate to just get back to normal, having visits and meals with our loved ones.

Cranberry Pistachio Cheese Biscotti

I love impromptu visits from friends of family…. just a quick drop in. My philosophy is that now one should leave my house hungry. To have all the elements of a cheese platter or snack platter available takes all the stress out of these visits. I added cranberries and pistachios to my crackers, simply because it kind of makes them Christmas crackers. Feel free to replace the cranberries with olives and the pistachios with different nuts and herbs.With a log or two of cheese, this is also a wonderful gift for a foodie or to take with to a dinner that you are invited to.

Cranberry Pistachio Cheese Biscotti

Cranberry Pistachio Cheese Biscotti


450 g/3 c flour

10 ml 2 t baking powder

250 ml/ 1 cup cranberries – finely chopped

125 ml / ½ cup pistachios – finely chopped

2 ml / ½ t salt

250 ml/ 1 c finely grated parmesan

2 x-large eggs

200 ml/ ¾ c milk

Cranberry Pistachio Cheese Biscotti


Preheat the oven to 170 C. Line a 20cm x 20 cm cake tin with non-stick or silicon paper. Mix the flour, baking powder, cranberries, salt, nuts and cheese in a large bowl and mix together. Whisk the eggs and milk, make a well in the center of the dry ingredients. Mix properly. Press the dough into the tin. Bake for 35 minutes until golden brown. Remove from the tin and set aside to cool. 

Cranberry Pistachio Cheese Biscotti

Line 2 large baking sheets with silicon paper. Use a serrated bread knife and slice the bread into 2mm-thick slices and place on the trays. Reduce the oven heat to 140 C. Bake for 20 minutes or until crisp and golden. Transfer to wire racks to cool completely before serving. Makes 30

Cranberry Pistachio Cheese Biscotti

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  1. Cranberry Nutty Cheese Log - My Easy Cooking - November 26, 2020

    […] Cranberry Nutty Cheese Log is what I would suggest you eat with the Cranberry Pistachio Cheese Biscotti I posted yesterday. It also is the other half of the gift you can give to your next dinner […]

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