Print

Cranberry Pistachio Biscotti Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 79 reviews

Cranberry Pistachio Biscotti are crunchy, twice-baked Italian cookies featuring a delightful combination of tart dried cranberries and nutty pistachios. Perfect for dipping in coffee or tea, these biscotti offer a sweet, nutty flavor with a subtle almond aroma, enhanced by a touch of vanilla and optionally dipped in rich white or dark chocolate for an elegant finish.

Ingredients

Dry Ingredients

  • 3⅓ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt

Wet Ingredients

  • ½ cup + 2 tablespoons unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 large eggs, room temperature

Add-ins

  • ⅔ cup chopped or slivered pistachios
  • ⅔ cup dried cranberries, chopped

Finishing

  • ½ cup melting wafers (white or dark chocolate), for dipping or drizzling

Instructions

  1. Preheat and Prepare Dry Mix: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt to ensure they are evenly combined.
  2. Cream Butter and Sugar: In a separate large mixing bowl, using an electric mixer, cream the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, typically about 3-4 minutes.
  3. Add Flavors and Eggs: Beat in the vanilla extract and almond extract into the creamed butter and sugar mixture. Then add the eggs one at a time, beating well after each addition to incorporate fully.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a thick dough. Avoid overmixing to keep the biscotti tender.
  5. Fold in Add-ins: Gently fold the chopped pistachios and dried cranberries into the dough until evenly distributed.
  6. Shape the Dough: On a parchment-lined baking sheet, divide the dough in half. Shape each portion into a flat rectangle loaf about 12 inches long and 3-4 inches wide, flattening slightly.
  7. First Bake: Bake the loaves in the preheated oven for 35-40 minutes or until firm to the touch and golden brown. Remove from the oven and let cool for about 10 minutes.
  8. Slice the Biscotti: Using a serrated knife, slice each loaf diagonally into ½-inch thick slices. Lay the slices cut side down on the baking sheet.
  9. Second Bake: Bake the slices for an additional 10-15 minutes, flip each slice, and bake another 10-15 minutes until they are crisp and dry to the touch. Remove and cool completely on wire racks.
  10. Optional Chocolate Finish: Melt the white or dark chocolate wafers according to package instructions. Dip the ends of the cooled biscotti into the melted chocolate or drizzle chocolate over the biscotti. Allow the chocolate to set before serving.

Notes

  • Ensure eggs and butter are at room temperature for easier mixing and better texture.
  • Use a serrated knife when slicing to avoid crumbling the biscotti dough.
  • Biscotti store well in an airtight container for up to two weeks, maintaining their crispness.
  • Customize by substituting pistachios with almonds or walnuts if preferred.
  • For a softer biscotti, reduce the second baking time slightly.
  • If dipping in chocolate, allow biscotti to cool completely to avoid melting the chocolate unevenly.

Find it online: https://justsosavory.com/cranberry-pistachio-biscotti-recipe/