Description
Delicious homemade Cranberry Pistachio Biscotti with a delightful drizzle of white chocolate. Perfectly crunchy and packed with tart dried cranberries and crunchy pistachios, these biscotti are a festive treat ideal for dunking in coffee or gifting during the holidays.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 4 tablespoons (67 g or 1/2 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
Add-ins and Topping
- ¾ cup pistachios, chopped
- ¾ cup dried cranberries (preferably unsweetened)
- ½ cup (85 g) white chocolate or melting wafers for drizzling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer, cream the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, approximately 2 minutes. This step ensures a tender texture in the biscotti.
- Add Eggs and Extracts: Beat in the eggs one at a time until fully incorporated, then add the vanilla extract and almond extract to give the dough rich flavor.
- Combine Wet and Dry Ingredients: Gradually sprinkle the dry ingredient mixture over the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Pistachios and Cranberries: Gently stir in the chopped pistachios and dried cranberries by hand, evenly distributing these flavorful additions throughout the dough.
- Shape the Dough Logs: Divide the dough in half and place both portions onto the prepared baking sheet. Using floured hands, shape each portion into a rough log about 8 inches long and 3 inches wide. Space the logs about 4 inches apart and smooth the tops.
- Bake the Logs: Bake the logs in the preheated oven for 25 to 30 minutes, or until golden and beginning to crack on top. Rotate the pan halfway through baking for even cooking. Remove from the oven and allow the logs to cool for 10 minutes, then reduce oven temperature to 325°F (163°C).
- Slice the Biscotti: Transfer the slightly cooled logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange the slices cut-side up on the baking sheet, spacing them about 1/2 inch apart.
- Second Bake: Bake the biscotti at 325°F for about 15 minutes, flipping each slice halfway through to ensure crispness and golden color on both sides. Once done, transfer biscotti to a wire rack to cool completely.
- Melt and Drizzle White Chocolate: Melt the white chocolate wafers in the microwave at 50% power, stirring every 15 seconds until smooth. Drizzle the melted chocolate over the cooled biscotti. Optionally, garnish with extra chopped pistachios and dried cranberries for a festive look.
Notes
- Homemade cranberry pistachio biscotti are perfect for dunking in your coffee, especially on Christmas morning.
- This easy treat also makes a wonderful gift during the holiday season.
- Toasting the pistachios before adding them intensifies their flavor.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
Nutrition
- Serving Size: 1 biscotti
- Calories: 113 kcal
- Sugar: 10 g
- Sodium: 26 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
