Your heartHealthy livingFor professionalsResearchHow you can helpAbout us

Heart healthy recipes


Cranberry and pistachio bread

Cranberry and pistachio bread

Delicious holiday meal surrounded by festive Christmas decorations

8 serves

15 m

50 m


  • 3 egg whites
  • ⅓ cup caster sugar
  • ¾ cup wholemeal plain flour
  • ½ cup pistachios
  • cup natural almonds
  • ¾ cup (120 g) sweetened dried cranberries
  • 1 teaspoon finely grated orange rind


Step 1

Grease a 12 cm x 22 cm (top measurement) medium loaf pan. Line base and sides with baking paper.

Step 2

Beat egg whites in medium bowl with an electric mixer until soft peaks form. Gradually beat in sugar. Continue beating on high speed for about 5 minutes until sugar is dissolved and mixture is smooth.

Step 3

Stir in flour, pistachios, almonds, cranberries and rind until combined.

Step 4

Spoon mixture into prepared pan. Smooth over top. Bake in 160 °C oven (fan-forced) for about 35 minutes, until top is lightly browned. Cool in pan. Remove. Wrap in foil. Stand overnight.

Step 5

Using a large serrated knife, cut loaf into very thin slices, about ½ cm thick.

Step 6

Place slices on 2 baking trays. Bake in 150 °C oven (fan-forced) for 12-15 minutes, until dry and very lightly browned (bread will become crisp on cooling). Cool on trays. Transfer to an airtight container.


  • This crunchy, twice-baked bread is similar to Italian biscotti and will keep for up to 2 weeks in an airtight container.
  • For a variation, replace pistachios with hazelnuts and cranberries with chopped dried apricots.

You might also be interested in

Delicious cookies with a decorative ribbon
Gingerbread stars

16 serves

60 m

10 m

A delectable cake on a plate, accompanied by a knife and fork
Baked Christmas pudding

12 serves

70 m

50 m

Three chocolate brownies topped with fresh raspberries on a white plate
Chocolate berry slice

18 serves

15 m

45 m