Description
Cranberry Pistachio Biscotti are crunchy, twice-baked Italian cookies bursting with tart fresh cranberries and crunchy roasted pistachios. Enhanced with a sweet hint of vanilla and optionally drizzled with white chocolate, these biscotti are perfect for dipping in coffee or tea. This recipe offers a delightful balance of textures and flavors, ideal for festive treats or everyday snacking.
Ingredients
Scale
Fresh ingredients
- 1 cup (100 g) fresh cranberries
- ½ cup (60 g) roasted and shelled pistachios
- 2 large eggs
Dry ingredients
- 2 cups (250 g) all-purpose flour plus extra for dusting
- 2/3 cup (130 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Other ingredients
- ¼ cup (55 g) unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup (85 g) white chocolate chips (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to ensure easy removal and cleanup.
- Process cranberries and chop pistachios: Using a food processor, pulse the fresh cranberries a few times until they form fine crumbs. Coarsely chop the roasted pistachios by hand or with a knife, and set both aside.
- Cream butter and sugar: In a mixing bowl fitted with a paddle attachment or using an electric hand mixer, beat the unsalted butter and granulated sugar together until the mixture becomes fluffy and pale, about 2 minutes. This aeration helps create a tender texture.
- Add eggs and vanilla: Incorporate the eggs and pure vanilla extract into the creamed mixture, mixing for about another 2 minutes until well combined and smooth.
- Incorporate dry ingredients: Stir in the all-purpose flour, baking soda, and salt gently, just until well combined. The dough will be sticky and thick—this is expected for biscotti dough.
- Add cranberries and pistachios: Fold in the processed cranberries and chopped pistachios evenly throughout the dough to distribute flavors and textures.
- Shape the biscotti logs: Lightly flour your hands and the prepared baking sheet. Transfer the sticky dough onto the baking sheet and shape it into a single log about 11 by 3.5 inches (28 by 9 cm). For smaller biscotti, divide the dough into two narrower logs.
- Bake the first time: Bake in the preheated oven for 30-35 minutes until the log is firm to touch and slightly golden. Remove from oven and let it cool gently on the baking sheet for a few minutes.
- Slice the biscotti: While the log is still warm but manageable, use a serrated knife to cut it diagonally into ¾-inch thick slices. This ensures even baking and the classic biscotti shape.
- Bake the biscotti second time: Arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, then flip each biscotti and bake another 10 minutes for extra crunch and dryness. Adjust time if you prefer softer biscotti.
- Decorate with white chocolate (optional): If desired, melt white chocolate chips in a double boiler or microwave stirring frequently until smooth. Transfer melted chocolate to a pastry bag or zip-lock bag with a small tip or hole, then drizzle over cooled biscotti for a sweet finishing touch.
Notes
- Yield: This recipe makes about 18 regular-sized biscotti or 28 mini biscotti.
- Storage: Store biscotti in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- When shaping, dust hands with flour to manage sticky dough for easier handling.
- For a nut-free version, omit pistachios and replace with seeds or more cranberries.
- Double baking is essential for biscotti’s signature crunchy texture.
Nutrition
- Serving Size: 1 biscotti (regular size, approx. 28g)
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 35mg
