Cranberry Pistachio Biscotti (Printable View)
Twice-baked treats featuring tart cranberries and buttery pistachios, perfect for snacks or gifting.
# Ingredient List:
→ 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
→ Wet Ingredients
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract (optional)
→ Add-ins
08 - 1 cup shelled unsalted pistachios, roughly chopped
09 - 3/4 cup dried cranberries
# How to Prepare:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - Beat eggs, vanilla extract, and almond extract (if using) until combined.
04 - Add wet mixture to dry ingredients and stir until a sticky dough forms.
05 - Fold pistachios and dried cranberries into the dough until evenly incorporated.
06 - Divide dough in half and shape each into a 12-inch long by 2-inch wide log using floured hands. Place on prepared baking sheet with space between.
07 - Bake logs for 25 to 30 minutes until golden and firm to touch. Remove and cool for 10 minutes.
08 - Reduce oven temperature to 300°F. Slice logs diagonally into 1/2-inch thick slices and arrange cut side down on baking sheet.
09 - Bake slices for 10 to 12 minutes, flip, then bake an additional 8 to 10 minutes until crisp and golden.
10 - Transfer biscotti to a wire rack and cool completely before serving or storing.
# Expert Suggestions:
01 -
- They have the perfect balance of tart cranberries and buttery pistachios that feels like a secret indulgence.
- Twice-baked for that ideal crispiness that keeps everyone reaching for more.
02 -
- Handling the dough while it's still warm makes shaping much easier and less messy than when chilled.
- The second bake is crucial as it transforms soft logs into crunchy biscotti that can last weeks.
03 -
- If the biscotti seem too soft after baking, a few more minutes in the oven at 300°F can crisp them up perfectly.
- Using a serrated knife for slicing prevents crumbling and keeps those pretty nut and cranberry cross-sections intact.