Holiday Biscotti with Cranberries and Pistachios
Elevate your holiday baking with these irresistible Holiday Biscotti with Cranberries and Pistachios—a festive twist on the classic Italian treat! Bursting with the vibrant flavors of tart dried cranberries and nutty pistachios, these twice-baked cookies are delightfully crisp and perfect for dunking in coffee or tea. A hint of almond and vanilla extracts adds depth, while an optional drizzle of white chocolate gives them a gourmet touch, making them ideal for gift-giving or party platters. With just 20 minutes of prep time and easy-to-follow steps, this recipe is a holiday must-have for both novice and experienced bakers. Bake a batch to spread cheer and enjoy the rich flavors of the season!
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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
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 4 tablespoons Unsalted butter, melted
- 0.75 cup Dried cranberries
- 0.75 cup Shelled pistachios, roughly chopped
- 4 ounces White chocolate (optional, for drizzling or dipping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate smaller bowl, whisk the eggs, vanilla extract, almond extract, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until a rough dough begins to form.
Fold in the dried cranberries and chopped pistachios, ensuring even distribution throughout the dough.
Transfer the dough to the prepared baking sheet and shape it into a log approximately 12 inches long and 3 inches wide, flattening slightly with your hands.
Bake the log in the preheated oven for 25 to 30 minutes, or until the top is firm and lightly golden.
Remove the log from the oven and allow it to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, slice the log into 1/2-inch thick pieces on a slight diagonal.
Arrange the biscotti slices cut-side down on the baking sheet and return them to the oven. Bake for 10 to 12 minutes, then flip them over and bake for an additional 10 to 12 minutes, or until crispy and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack.
If desired, melt the white chocolate and drizzle over the cooled biscotti or dip one end into the chocolate for an extra festive touch.
Once the chocolate has set, store the biscotti in an airtight container for up to two weeks or package them for gifting.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 509.2 g | 185% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 294.6 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 402 mg | 31% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1684 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.
