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Cranberry & Pistachio Biscotti

Delight in the perfect combination of tart dried cranberries and crunchy pistachios with this easy-to-follow Cranberry & Pistachio Biscotti recipe, perfect for pairing with your morning coffee or afternoon tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Forms the sturdy base of your Biscotti.
  • 1 tsp baking powder Helps create a light texture.
  • 1/4 tsp salt Enhances the sweetness.
Wet Ingredients
  • 3/4 cup granulated sugar Adds sweetness and aids in creating a golden crust.
  • 2 large eggs Bind the ingredients together.
  • 1 tsp vanilla extract Elevates the flavor profile.
Add-ins
  • 1 cup dried cranberries (unsweetened) Provides a burst of tartness.
  • 1 cup shelled pistachios (roughly chopped) Adds depth and crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In another bowl, beat the eggs and granulated sugar until frothy.
  5. Pour in the vanilla extract and mix well.
  6. Gently fold in the dried cranberries and chopped pistachios.
  7. Transfer the dough to a floured surface and knead gently until coherent.
  8. Divide the mixture and shape two long logs on the baking sheet.
Baking
  1. Bake for about 25 minutes, or until golden brown and fragrant.
  2. Let the logs cool slightly, then slice on a bias into individual cookies.
  3. Arrange the sliced Biscotti cut-side down on the sheet and return to the oven.
  4. Bake again for 10-15 minutes, until crisp and golden.

Notes

Store in an airtight container at room temperature for up to two weeks. Biscotti freeze well for up to three months.