Cardamom, orange, cranberry and pistachio cantucci

Ingredients

• 180 g of butter, softened
• 275 g of caster sugar
• 4 eggs
• 10 g of baking powder
• 1/2 tsp salt
• 600 g of 00 flour
• 1/2 tsp cardamom seeds, ground
• 1 orange, zest only
• 100 g of pistachio nuts
• 60 g of dried cranberries

Instructions

1. 1

   Preheat the oven to 150˚C/gas mark 2 and line 2 baking trays with baking paper

2. 2

   Using an electric whisk or standing mixer, cream the butter and sugar together until pale and fluffy

3. 3

   Gradually add the eggs into the mixture, combining well each time. Scrape the mixture down with a spatula

4. 4

   Beat in the remaining ingredients until the mixture comes together

5. 5

   On the baking trays form the dough into 3 or 4 logs, approximately 5cm wide, and pat into an even shape using wet hands. Bake for 25-30 minutes, or until risen and lightly golden

6. 6

   Transfer the logs onto a wire rack to cool slightly for 5-10 minutes. When still warm, cut the cantucci diagonally into 1cm thick pieces. Lay on the baking sheets, turn the oven down to 120˚C and bake for 30-40 minutes, turning halfway through

7. 7

   Cool on a wire rack before serving. These cantucci will keep in an airtight container for up to a month