• 1¼ cups (140g) Organic 3 Farri Flour Blend
• 1/2 teaspoon (1,5g) baking powder
• 6 tablespoons (85g) sugar
• 1 large egg, at room temperature
• Zest from one organic orange
• ¼ cup (35g) cranberries
• 1/2 cup (60g) natural pistachios, shelled, divided
• 2 oz (60g) dark chocolate (72/%)
Cranberry, Pistachio and Dark Chocolate Cantucci
Makes 10-15 cantucci
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a bowl, stir together the Organic 3 Farri Flour Blend and baking powder.
In a large bowl, stir together the egg, sugar and orange zest. Add the mix of Organic 3 Farri Flour Blend and baking powder, stir to combine. Now add the cranberries and ¼ cup (30 g) pistachios; stir.
Pour the mixture in the middle of the baking sheet. With moist hands, shape the piece into a log about 8x4x1 inches (20x10x3 cm).
Bake for 30 minutes or until golden brown. Remove from the oven and reduce the temperature to 300°F (150°C). Allow the log to cool on the baking sheet for at least 10 minutes.
Transfer the log to a cutting board. Using a serrated knife, cut the log into 1/2 inch thick diagonal slices. Place the biscotti cut side down in a single layer on the same baking sheet.
Bake until the biscotti are pale golden and firm, about 10-15 minutes. Let the biscotti cool completely.
Melt the dark chocolate and finely chop the other 1/4 cup (30 g) pistachios. Dip an end of the cantucci in the melted chocolate then in the chopped pistachios. Lay the cantucci on a rack in a single layer and let cool completely before storing in an airtight container.
Recipe and video by Italian-based food blogger
Cindy Swain from italicanakitchen.com