Cranberry Pistachio Biscotti

Name: Cranberry Pistachio Biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 24 cookies
Cuisine: Italian
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar; 1/2 cup unsalted butter (melted and cooled); 1 tsp vanilla extract; 1/2 tsp almond extract; 2 1/2 cups all-purpose flour (spooned and levelled); 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup dried cranberries; 3/4 cup pistachios (shelled and chopped)

65 min 24 cookies Medium

All Recipes

Cranberry Pistachio Biscotti

Crunchy biscotti filled with tangy cranberries and rich pistachios, perfect for dipping in your morning coffee.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Medium

Biscotti, the classic Italian twice-baked cookies, are a delightful treat that pairs perfectly with coffee or tea. The addition of tangy dried cranberries and rich pistachios creates a unique flavour profile that is both sweet and nutty. Whether you're serving them as a dessert or enjoying them as a mid-day snack, these biscotti are sure to impress with their crunchy texture and vibrant colours. The combination of cranberries and pistachios not only adds flavour but also gives these cookies a festive touch, making them ideal for holiday gatherings.

Ingredients

Servings

Biscotti

Instructions

Preheat oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix wet ingredients

In a large bowl, beat the eggs and sugar together until light and fluffy. Add the melted butter, vanilla extract, and almond extract, mixing well.

Combine dry ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in cranberries and pistachios

Gently fold in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.

Shape the dough

Divide the dough in half. On a floured surface, shape each half into a log about 30 cm (12 inches) long. Transfer the logs to the prepared baking sheet.

First bake

Bake the logs for 25 minutes, or until lightly golden. Remove from the oven and let cool for 10 minutes.

Slice the biscotti

Using a serrated knife, slice the logs diagonally into 1.25 cm (1/2 inch) thick slices.

Pro tip: Use a gentle sawing motion to avoid breaking the biscotti.

Second bake

Arrange the slices cut-side down on the baking sheet. Bake for an additional 10 minutes, flip, and bake for another 10 minutes until crisp.

Pro tip: Rotate the baking sheet halfway through for even baking.

Cool and store

Allow the biscotti to cool completely on a wire rack before storing in an airtight container.

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Tips & Tricks

<ul><li>Use a sharp serrated knife to slice the biscotti without breaking them.</li><li>Ensure the cranberries are dried and not fresh to maintain the crisp texture.</li><li>Rotate the baking sheet halfway through to ensure even baking.</li><li>Store biscotti in an airtight container to keep them crisp.</li></ul>

Serving Suggestions

Serve your cranberry pistachio biscotti alongside a hot cup of coffee or tea for the perfect pairing. They also make a great gift when packaged in a decorative tin or jar. These biscotti can be made ahead and stored in an airtight container for up to two weeks. If you prefer a softer texture, dip them briefly in your favourite hot beverage before enjoying.