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Cranberry and Pistachio Biscotti: A Delightful Treat!

Cranberry and Pistachio Biscotti
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Cranberry and Pistachio Biscotti are crunchy, twice-baked Italian cookies that combine the tartness of cranberries with the nutty flavor of pistachios, making them a perfect treat for any occasion.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 24 biscotti 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the cranberries and pistachios.
  7. Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
  8. Bake for 25-30 minutes, or until golden brown.
  9. Remove from the oven and let cool for 10 minutes, then slice the logs into 1/2-inch thick pieces.
  10. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, until crisp.
  11. Let cool completely before serving.

Notes

  • Store biscotti in an airtight container for up to two weeks.
  • For a variation, try adding chocolate chips or almonds.
  • These biscotti are perfect for dipping in coffee or tea.

Nutrition

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