Cranberry Pistachio Biscotti

🕒 Prep: 20 min
🔥 Cook: 42 min
🍽 Serves: 24
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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.

Ingredients for Cranberry Pistachio Biscotti

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.

Tips & Tricks

  • Ensure the butter is softened for easy creaming with sugar.
  • Use a serrated knife for clean, even slices.
  • If the dough is sticky, lightly dust your hands with flour when shaping the logs.
  • Monitor the second bake closely to prevent over-browning.

Serving Suggestions

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.

Frequently Asked Questions

Can I use fresh cranberries instead of dried?
It's best to stick with dried cranberries to maintain the correct texture and moisture balance.
Can these biscotti be frozen?
Absolutely! Store them in an airtight container and freeze for up to three months.
What if I don’t have pistachios?
Feel free to substitute with almonds or walnuts for a different but equally delicious nutty flavor.

Cranberry Pistachio Biscotti Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Crispy texture with a delightful crunch.
  • A harmonious blend of sweet cranberries and nutty pistachios.
  • Perfect for dunking in your favorite hot beverage.
  • Easy to make with simple, everyday ingredients.
  • Great for gifting or enjoying at home.

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup dried cranberries
1 cup shelled pistachios

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the dried cranberries and pistachios into the dough.
5. Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
6. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F (160°C).
8. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
9. Place the slices cut side down on the baking sheet and bake for an additional 10-12 minutes, flipping them halfway through, until they are golden and crisp.
10. Allow the biscotti to cool completely on a wire rack before serving or storing.

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