Pistachio and goji berry biscotti

Homemade biscotti makes a wonderful Christmas gift, as it keeps well and it’s much better than the store-bought variety. Your friends and family will definitely be impressed!

By Nici Wickes
  • 15 mins preparation
  • 55 mins cooking
  • Makes 30
  • Print


  • 3 medium-sized eggs, at room temperature
  • 1/2 cup olive oil
  • 1/2 teaspoon orange zest
  • 2 1/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1/2 cup roasted almonds, roughly chopped
  • 1/2 cup shelled pistachios
  • 1/4 cup dried goji berries or cranberries


  • 1
    Preheat oven to 180oC and line a tray with baking paper.
  • 2
    In a large bowl, lightly whisk the eggs, olive oil and orange zest. Add in the plain flour, baking powder, salt, caster and brown sugars, and stir.
  • 3
    Fold in the almonds, pistachios and goji berries,then mix until combined.
  • 4
    Divide the dough in half. Place each half on the lined tray and, with damp fingers, shape into a log about 4x30cm.
  • 5
    Bake for 30-35 minutes or until golden-brown and hard on the outside but not all the way through. Let cool and, using a serrated knife, slice at an angle about 1.5cm thick.
  • 6
    Place the slices back on the baking sheet (standing up with a small gap between each) and bake for 15-20 minutes until firm. They'll also firm up more as they cool.
  • 7
    Place the biscotti on a wire rack to cool before filling jars with them as presents.


• Store at room temperature in an airtight container for 3 days or, if freezing, store for up to 3 months. • Festive red goji berries are from a shrub of Chinese origin and have a sweet yet slightly sour taste. They often come in dried form, like raisins.

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