Cranberry Pistachio Biscotti Whole Foods
Delight your taste buds with these Cranberry Pistachio Biscotti, a quintessential treat that balances sweet, tart, and nutty flavors in every crispy bite. Perfectly golden and twice-baked for that irresistible crunch, these biscotti combine the vibrant tang of dried cranberries with the rich, buttery essence of unsalted pistachios, creating a harmony of textures and tastes. This easy-to-follow recipe takes just 15 minutes of prep time, making it a must-try for homemade gifting or a gourmet addition to your afternoon coffee routine. Perfect for holiday baking or everyday indulgence, these biscotti are a stunning blend of flavor and sophistication your family and friends will adore.
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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 Pure vanilla extract
- 0.75 cup Dried cranberries
- 0.75 cup Shelled pistachios (unsalted)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
In a separate bowl, whisk the eggs and vanilla extract together. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Fold in the dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving some space between them.
Bake the logs for 25 minutes, or until they are lightly golden. Remove them from the oven and allow them to cool for 10 minutes.
Using a serrated knife, carefully slice each log into 1/2-inch thick biscotti pieces.
Lay the biscotti slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 12-15 minutes, flipping them halfway through, until they are crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 451.6 g | 164% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 229.6 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 233 mg | 18% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1671 mg | 36% | |
*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.
