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Cranberry Pistachio Biscotti Recipe

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3.9 from 5 reviews

  • Author: Eliza
  • Total Time: 45 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

Cranberry Pistachio Biscotti are delightful twice-baked Italian cookies featuring crunchy pistachios and tart cranberries. Perfect for dipping in coffee or tea, these crisp, golden treats combine a rich buttery dough with sweet and nutty flavors for a satisfying snack or dessert.

Ingredients

Dry Ingredients

  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt

Wet Ingredients

  • 2 large eggs
  • ⅔ cup sugar
  • 2 tablespoons oil

Add-ins

  • ⅔ cup pistachios (whole or chopped)
  • ⅔ cup craisins (dried cranberries)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the biscotti dough.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, and sea salt. Set this mixture aside for later use.
  3. Beat Eggs and Sugar: In a large bowl or stand mixer, lightly beat the eggs. Gradually add the sugar while continuing to beat the mixture to incorporate air and dissolve the sugar.
  4. Add Oil: Slowly add the oil to the egg and sugar mixture, beating at medium speed until the mixture turns a pale yellow and is well combined, about 1 to 2 minutes.
  5. Combine Flour Mixture: Add the dry flour mixture into the wet ingredients and mix just until blended to avoid overworking the dough.
  6. Incorporate Nuts and Fruits: Gently fold in the pistachios and craisins until evenly distributed. If the dough feels too dry, add ½ teaspoon more vegetable oil to achieve proper consistency.
  7. Shape Dough: With moistened hands, form the dough into a log shape approximately 1 inch thick and 3 inches wide on a cookie sheet.
  8. First Bake: Bake the log for about 25 minutes or until it becomes golden brown and firm to the touch.
  9. Cool and Slice: Let the baked log cool for around 10 minutes. Then, slice it into ½-inch thick slices using a sharp knife. Place the slices on their sides back onto the cookie sheet.
  10. Second Bake: Return the biscotti slices to the oven and bake for an additional 10-12 minutes until they are crisp and golden brown throughout.
  11. Cool Completely: Remove the biscotti from the oven and transfer them to a cooling rack to cool completely before serving or storing.

Notes

  • If the dough feels too dry while mixing, add up to ½ teaspoon of vegetable oil to help bind the ingredients.
  • Use moistened hands to shape the dough, which prevents sticking and makes shaping easier.
  • Slicing after the first bake ensures the biscotti get their signature crunch during the second bake.
  • Store baked biscotti in an airtight container to maintain freshness for up to two weeks.
  • You can substitute pistachios with almonds or other nuts for a different flavor profile.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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