Foodie Secret Santa Cranberry and Pistachio Biscotti


Following the horrific events of this week, it has been cemented that Australia is a great country full of strong, resilient and compassionate humans, who will not be broken! In the face of fear and pure evil, Australia has come together, to honour the innocent lives taken, and protect and support all our citizens, no matter their race or religion. Out of one of Australia darkest days has come some of the most beautiful symbols of what it means to be ‘Australian’, and I don’t think we have ever been more proud.

On Tuesday morning we woke to the tragic news that two innocent hostages had lost their lives. Our hearts were heavy. Then, the flowers started to flow into Martin Place. The #illridewithyou campaign had gone viral. And then, I received our mail. Two boxes, addressed to Eatin Mess. It was my Foodie Secret Santa gifts. Homemade, edible gifts from other Aussie food bloggers. Complete strangers who had embraced the Christmas spirit, spent time and money, thoughtfully making someone they had never met, a delicious treat for the Christmas break. My foodie gift for 3 beautiful Australian strangers, was a festive Cranberry and Pistachio Biscotti.

What a place. I love you Australia. Merry Christmas.





Makes about 12 biscotti fingers

6 tbsp unsalted butter, softened
3/4 cup caster sugar
2 large eggs
1 tsp vanilla extract
2 cup all-purpose flour
1 tsp baking powder
1/2 cup dried cranberries
1/2 cup shelled pistachios, chopped

Preheat oven to 180°C.

In a large mixing bowl, beat butter with sugar until combined. Add in eggs and vanilla, beat again. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and pistachios.

On a baking tray, lined with baking paper, shape dough into about a 30cm by 12cm  rectangle, that is about 2cm thick. You may need a little extra flour on the tray and your hands to stop the dough from sticking.

Bake for 25 minutes. Remove from oven. Allow to cool for about 10 minutes. Using a serrated knife, slice biscotti into 12, 2cm inch wide slices. Lay each slice, separating them, on the baking sheet. Bake an additional 25 minutes at about 150°C. Remove and cool completely.

2 comments on “Foodie Secret Santa Cranberry and Pistachio Biscotti

  1. It was a very difficult couple of days and then the #illridewithyou took off around the world and I was so proud to be an Australian. We were doing the right thing and focusing on positives rather than the horrific negatives.

    I love your cranberry and pistachio biscotti. I would make some but I ate the ENTIRE bag of pistachios. :eyeroll: I should be spanked.

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