Introduction

Cranberry Pistachio Biscotti is a delightful Italian-inspired cookie that offers a satisfying crunch with every bite. These twice-baked cookies are studded with tangy cranberries and nutty pistachios, creating a perfect balance of flavors and textures.

Who This Recipe Is For

This recipe is perfect for those who appreciate the delightful combination of tart cranberries and crunchy pistachios in a biscotti. If you enjoy a slightly sweet and crunchy cookie that pairs perfectly with a cup of coffee or tea, this Cranberry Pistachio Biscotti is a fantastic choice.

Why It’s Great

The charm of Cranberry Pistachio Biscotti lies in its irresistible crunch and the harmonious contrast between the tartness of cranberries and the nuttiness of pistachios. These cookies are perfect for dunking in your favorite hot beverage or enjoying on their own.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios, roughly chopped

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.
7. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide, spacing them apart.
8. Bake in the preheated oven for 25-30 minutes or until the logs are lightly golden and firm to the touch.
9. Remove the baking sheet from the oven and let the logs cool for 10-15 minutes.
10. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
11. Place the biscotti slices cut side down on the baking sheet and return them to the oven for an additional 10-12 minutes, flipping them halfway through, until the biscotti are golden and crisp.
12. Remove the biscotti from the oven and let them cool completely on a wire rack.

Kitchen Equipment

• Mixing bowls and whisk
• Baking sheet and parchment paper
• Sharp knife

Serving Suggestions

Enjoy these Cranberry Pistachio Biscotti as a delightful accompaniment to your favorite hot beverage. They are perfect for dunking in coffee, tea, or hot chocolate.

Storage Instructions

Store the cooled Cranberry Pistachio Biscotti in an airtight container at room temperature for up to two weeks. They also freeze well for longer storage.

Recipe Variations

Consider adding a drizzle of melted white or dark chocolate over the biscotti for an added touch of sweetness and decoration.

Conclusion

Savor the delightful crunch of Cranberry Pistachio Biscotti, where the tartness of cranberries and the nuttiness of pistachios create a perfect balance of flavors. Enjoy these twice-baked cookies as a delightful treat any time of day.