John Myers
Cantuccini with Cranberries and Pistachios
The perfect cantuccini with cranberries and pistachios recipe with a picture and simple step-by-step instructions.
- 60 g Butter, soft
- 250 g Raw cane sugar
- 3 piece Organic eggs
- 430 g Flour, I’ll use half whole wheat flour
- 1 piece Bio orange, the abrasion
- 2 teaspoon Baking powder
- 100 g Pistachios, peeled
- 100 g Separate Cranberries
- 50 g Chopped macadamia nuts
- 3 tbsp Madeira
- Mix the butter, eggs and sugar until frothy. Add orange zest. Work in the flour with baking powder, a pinch of salt and the Madeira. At the end (more with your hands) add pistachios, nuts and cranberries.
- Shape the dough into 4 long sausages, bake at 200 degrees top / bottom heat (preheat) for about 20 minutes until they have turned slightly color. Take out, let cool for about 5 minutes and cut diagonally, width approx. 1 cm. I’ll use a bread knife for this, please be careful not to break them.
- Bake in the oven for another 5-10 minutes, at 180 degrees top / bottom heat – until they are golden yellow and crispy. They also look great as a souvenir wrapped in some foil.
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