Cranberry Pistachio Biscotti (Print Version)
Crunchy biscotti bursts with tart cranberries and crunchy pistachios, ideal for coffee time or gifting.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Flavorings
05 - Zest of 1 orange (optional)
06 - 1 teaspoon pure vanilla extract
→ Wet Ingredients
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
→ Add-ins
09 - 3/4 cup dried cranberries
10 - 3/4 cup shelled pistachios, unsalted and roughly chopped
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest if using.
03 - In a separate bowl, whisk the eggs, vanilla extract, and melted butter until fully combined.
04 - Add wet ingredients to dry ingredients and stir until just combined. Fold in the cranberries and pistachios evenly.
05 - Divide the dough in half. Flour your hands and shape each portion into a log approximately 12 inches long and 2 inches wide. Place logs on the prepared baking sheet.
06 - Bake for 25 to 28 minutes until the logs are lightly golden and firm to the touch.
07 - Remove the logs and allow them to cool for 10 minutes. Lower oven temperature to 300°F.
08 - Transfer logs to a cutting board and, using a serrated knife, slice diagonally into 1/2-inch thick pieces.
09 - Arrange slices cut-side down on the baking sheet. Bake for 10 minutes, flip and bake an additional 8 to 10 minutes until dry and crisp.
10 - Allow biscotti to cool completely on a wire rack before storing in an airtight container.
# Expert Tips:
01 -
- It's a crunchy delight that feels like sharing a secret between friends who love a good coffee companion
- The mix of tart cranberries and salty pistachios balances perfectly and became an instant favorite in my holiday baking
02 -
- Don't rush slicing when the logs are warm or they will crumble rather than slice cleanly
- The double bake is key & transforms a simple dough into crisp, delightful biscotti
03 -
- Use floured hands to shape logs smoothly without sticking or cracking
- Ensure the baking sheet is lined to prevent sticking and easy cleanup