Cranberry Pistachio Biscotti
Delight both your senses and your guests with these irresistible Cranberry Pistachio Biscotti, a perfect treat for the holiday season or an everyday indulgence. These crunchy, twice-baked Italian cookies blend the festive tang of dried cranberries with the rich, nutty flavor of shelled pistachios, creating a beautifully textured and colorful snack. Lightly scented with vanilla and almond extracts, every bite bursts with warmth and sophistication. Easy to make, this recipe requires just 20 minutes of prep time and is baked to golden perfection, making it ideal for gifting, dipping into coffee, or enjoying on its own. With simple pantry ingredients and a touch of elegance, these biscotti are a must-try for your next baking adventure!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.75 cup Dried cranberries
- 0.75 cup Unsalted pistachios (shelled)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together the eggs, vanilla extract, and almond extract. Gradually add this mixture to the flour mixture, stirring until a sticky dough forms.
Fold in the dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough.
Lightly flour your hands to handle the sticky dough. Divide the dough into two equal portions and shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch-thick biscotti cookies.
Place the biscotti cut side down on the baking sheet. Return them to the oven and bake for 10 minutes, then flip them over and bake for another 10 minutes, or until crisp and lightly golden.
Remove from the oven and transfer the biscotti to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1230 mg | 54% | |
| Total Carbohydrate | 441.1 g | 160% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 228.2 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 199 mg | 15% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
