Description
Cranberry Pistachio Biscotti are crunchy Italian cookies featuring tart fresh cranberries and roasted pistachios, lightly sweetened and optionally drizzled with white chocolate. Perfect for dipping in coffee or tea, these twice-baked treats offer a delightful combination of nutty, fruity, and sweet flavors with a crisp texture.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¼ cup (55 g) unsalted butter
- 2/3 cup (130 g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup (100 g) fresh cranberries
- ½ cup (60 g) roasted and shelled pistachios
- ½ cup (85 g) white chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Prepare Cranberries and Pistachios: Using a food processor, pulse the fresh cranberries briefly until they form fine crumbs. Coarsely chop the roasted and shelled pistachios separately.
- Mix Butter and Sugar: In a mixing bowl fitted with the paddle attachment or using a hand mixer, beat the unsalted butter with granulated sugar for about 2 minutes until the mixture becomes fluffy and light in texture.
- Add Eggs and Vanilla: Incorporate the eggs and pure vanilla extract into the butter and sugar mixture. Continue mixing for another 2 minutes to ensure the ingredients are fully blended.
- Combine Dry Ingredients and Form Dough: Gradually stir in the all-purpose flour, baking soda, and salt into the wet mixture. Mix just until combined. The dough will be sticky, which is normal. Fold in the processed cranberries and chopped pistachios evenly.
- Shape the Biscotti Log: Lightly flour the prepared baking sheet and your hands to handle the sticky dough. Transfer the dough onto the sheet and shape it into a log approximately 11×3.5 inches (28×9 cm). Optionally, divide the dough into two smaller logs to create mini biscotti.
- Bake the Log: Place the biscotti log in the preheated oven and bake for 30-35 minutes until it is set and the surface is lightly golden. Remove from the oven and allow it to cool for a few minutes to firm up slightly.
- Slice and Re-bake: While still warm, use a serrated knife to cut the log into ¾-inch wide slices. Arrange the slices cut-side down on the baking sheet. Bake them again for 10 minutes, then flip and bake for an additional 10 minutes to achieve the signature crispiness of biscotti.
- Optional Decoration: If desired, melt white chocolate chips gently using a double boiler or microwave, stirring frequently until smooth. Drizzle the melted chocolate decoratively over the cooled biscotti using a pastry bag fitted with a small round tip or a zip-lock bag with a tiny hole cut at the corner.
- Cool and Store: Let the biscotti cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
- This recipe yields approximately 18 regular-sized biscotti or 28 mini biscotti pieces.
- Biscotti store well in an airtight container at room temperature for up to 5 days.
- To extend freshness, biscotti may be stored in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 mini biscotti (approx. 20 g)
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 35 mg
