Save These twice-baked Italian biscuits combine tart dried cranberries and rich pistachios for a satisfying crunch and flavor. The dough is mixed from all-purpose flour, sugar, and eggs, then shaped and baked twice to achieve its signature crisp texture. The delightful balance of sweetness and nuttiness makes them ideal for enjoying alongside coffee or giving as thoughtful holiday gifts. Optional enhancements like a white chocolate dip complement the traditional flavors. Store them in airtight containers to preserve freshness and crunch.
The first time I baked Cranberry Pistachio Biscotti, I was greeted by a mix of sweet and nutty aromas that instantly made the kitchen feel like a warm Italian café. These crunchy treats quickly became my go-to when sharing cozy moments with friends and family.
I remember when unexpected guests dropped by during the holidays, and a fresh batch of these biscotti saved the day with their irresistible crunch and festive colors.
Ingredients
- All-purpose flour: I always choose unbleached for better texture and flavor.
- Granulated sugar: The right amount adds just enough sweetness without overpowering the tartness.
- Baking powder: This gives the biscotti a light lift, essential for that perfect bite.
- Salt: Just a pinch to bring everything together and enhance the flavors.
- Eggs: Large ones for binding and richness.
- Pure vanilla extract: Adds warmth and depth to the dough.
- Almond extract: Optional, but a little goes a long way in enhancing nuttiness.
- Shelled unsalted pistachios: Roughly chopped for that delightful crunch.
- Dried cranberries: Provides tart bursts that balance the sweetness.
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix the Dry Ingredients:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until evenly combined. The smell of fresh flour and sugar blending sets the stage.
- Combine Wet Ingredients:
- In another bowl, beat the eggs with vanilla and almond extract if using. The aromas start to mingle as the flavors come together.
- Make the Dough:
- Pour the wet mixture into the dry and mix until a sticky dough forms. The texture will be tacky but hold together well.
- Add the Goodies:
- Fold in the chopped pistachios and dried cranberries, distributing them evenly to ensure every bite has flavor and crunch.
- Shape the Logs:
- Divide the dough in half, then with floured hands, shape each into a 12-inch (30 cm) long log about 2 inches (5 cm) wide. Place them on the baking sheet giving room to breathe.
- Bake the Logs:
- Bake for 25–30 minutes until golden and firm. The kitchen will fill with a nutty, sweet scent that hints at what’s coming.
- Cool Slightly:
- Let the logs rest for 10 minutes; this makes slicing easier without crumbling.
- Slice the Biscotti:
- Reduce oven temp to 300°F (150°C), slice logs diagonally into ½-inch (1.25 cm) pieces with a serrated knife, and arrange cut side down on the baking sheet.
- Twice Bake to Perfection:
- Bake slices for 10–12 minutes, flip them, then bake another 8–10 minutes until golden and crisp – that signature biscotti crunch.
- Cool Completely:
- Transfer biscotti to a wire rack to cool fully so they stay firm and ready for dunking or gifting.
Save This biscotti became more than a treat—it’s a symbol of comfort on chilly mornings, a festive gift, and a little moment of joy shared across coffee cups.
Keeping It Fresh
After baking, store biscotti in an airtight container at room temperature. They maintain their crunch for up to two weeks, making them perfect for batch baking ahead of time.
When You're Missing Something
If you don’t have pistachios on hand, substituting almonds or hazelnuts works beautifully while keeping that enticing nutty texture and flavor.
Serving Ideas That Clicked
These biscotti shine dipped halfway in melted white chocolate for an extra special touch. Serve alongside espresso or hot tea to create moments worth savoring.
- Remember to let dipped biscotti cool on parchment to avoid sticking.
- Try adding orange zest to the dough for a citrusy twist.
- Store extras in the freezer wrapped tightly to keep them fresh months later.
Save Thanks for spending this time baking and sharing these biscotti moments with me. Until next time, may your kitchen always smell like fresh cookies and warm memories.
Common Questions
- → What makes these crisps crunchy?
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The twice-baking process dries out the dough, resulting in a firm, crunchy texture perfect for dipping or snacking.
- → Can I substitute pistachios with other nuts?
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Yes, almonds or hazelnuts are excellent alternatives that maintain a rich, nutty flavor and texture.
- → What is the best way to store these cookies?
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Store them in an airtight container at room temperature to maintain their crispness for up to two weeks.
- → How do the dried cranberries affect the flavor?
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The tart dried cranberries add a bright, slightly tangy contrast that balances the sweetness and nuttiness.
- → Can I add any flavor extracts to the dough?
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Vanilla extract enhances the sweetness naturally, and a hint of almond extract adds depth and complexity.
- → Do these treats pair well with beverages?
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Absolutely; their crunchy texture and balanced flavors make them perfect companions to coffee or tea.
