Welcome to a delightful twist on a classic treat! This Cranberry Pistachio Biscotti recipe is perfect for those who crave a sweet, nutty crunch with a hint of tartness. Whether it’s the holiday season or just a cozy Sunday afternoon, these biscotti are a joy to make and even better to eat.
Sugar adds sweetness and helps create that golden brown color. Butter, when softened, blends smoothly, adding richness and flavor. Eggs provide structure and moisture, binding everything together. A splash of vanilla extract enhances the overall aroma and taste.
All-purpose flour forms the base of our biscotti, while baking powder gives them a gentle lift. A pinch of salt balances the sweetness. Dried cranberries introduce a pop of tartness, and shelled pistachios offer a crunchy, nutty contrast.
These biscotti pair wonderfully with a steaming mug of hot chocolate or a robust cup of espresso. For a special touch, serve alongside a scoop of vanilla ice cream or drizzle with melted chocolate for an extra indulgence.
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This setup ensures your biscotti bake evenly without sticking.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take a few minutes. Next, add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for that delightful aroma.
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
Gently fold in the dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough. Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place these logs on your prepared baking sheet, leaving some space between them.
Bake the logs for 25-30 minutes until they are golden brown and firm to the touch. Once done, remove them from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C) to prepare for the second bake.
Using a serrated knife, slice each log diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Bake again for 10-12 minutes, flipping them halfway through to ensure even crispness. Once baked, let the biscotti cool completely on a wire rack before serving or storing.