Biscotti, with their delightful crunch and unique flavor combinations, are the perfect accompaniment to a cup of coffee or tea. Among the many variations, Cranberry Pistachio Biscotti stand out for their vibrant colors and the contrast of sweet and tart cranberries with the rich, buttery flavor of pistachios. These twice-baked Italian cookies are not only delicious but also have a long shelf life, making them a great option for gifting or keeping on hand for whenever you need a sweet treat.

Why You’ll Love Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti are the perfect blend of flavor, texture, and color. The combination of chewy dried cranberries and crunchy pistachios creates a balanced bite, while the biscotti’s crisp texture is ideal for dipping into hot drinks. These biscotti are easy to make and store well, so you can bake a batch and enjoy them over several weeks.

Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. The biscotti dough comes together quickly, and the twice-baked method ensures a crunchy, golden-brown result every time. Plus, the addition of pistachios and cranberries adds a festive touch, making these biscotti a great choice for holiday baking or special occasions.

Ingredients for Cranberry Pistachio Biscotti

For the Biscotti:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, but recommended)
• 3/4 cup dried cranberries
• 3/4 cup shelled, unsalted pistachios, coarsely chopped

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Kitchen Equipment Needed

To make Cranberry Pistachio Biscotti, you’ll need the following tools:

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Sharp knife
• Cooling rack

How to Make Cranberry Pistachio Biscotti

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Dough

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract, if using.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dried cranberries and chopped pistachios until evenly distributed.

Step 3: Shape the Dough

Divide the dough in half and shape each half into a log about 10-12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, spacing them a few inches apart.

Step 4: First Bake

Bake the logs in the preheated oven for 25-30 minutes, or until the edges are golden and the tops are firm to the touch. Remove from the oven and let the logs cool on the baking sheet for about 10 minutes.

Step 5: Slice and Second Bake

Using a sharp knife, carefully slice the logs into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Bake for an additional 10-12 minutes, then flip the slices over and bake for another 10-12 minutes, or until the biscotti are golden brown and crisp.

Step 6: Cool and Optional Glaze

Transfer the biscotti to a cooling rack to cool completely. If you’d like to add a glaze, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled biscotti and let it set before serving.

Tips for Making Perfect Biscotti

• Use Room Temperature Ingredients: Allow the butter and eggs to come to room temperature before mixing. This helps ensure a smooth, well-incorporated dough.
• Don’t Overmix the Dough: Mix the ingredients until just combined to avoid tough biscotti.
• Slice Carefully: Use a sharp knife to slice the logs, and let them cool slightly before cutting to prevent crumbling.
• Bake Twice for Crunch: The second bake is crucial for achieving that signature biscotti crunch. Keep an eye on them during the second bake to prevent over-browning.

How to Store Cranberry Pistachio Biscotti

Store the biscotti in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them for up to three months. Just be sure to let them cool completely before storing to avoid moisture buildup.

Variations and Recipe Swaps

• Chocolate-Dipped Biscotti: After the biscotti have cooled, dip one end in melted dark or white chocolate and let it harden for an extra indulgent treat.
• Orange Cranberry Biscotti: Add a tablespoon of orange zest to the dough for a citrusy twist that pairs beautifully with the cranberries.
• Nut-Free Option: If you need a nut-free version, simply omit the pistachios and add more dried cranberries or substitute with sunflower seeds.

FAQs About Cranberry Pistachio Biscotti

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries contain more moisture, which can affect the texture of the biscotti. It’s best to use dried cranberries for this recipe.

Q: How can I make biscotti softer?
A: If you prefer a softer biscotti, reduce the second bake time by a few minutes or dip them in your hot drink before eating.

Q: Can I use other nuts instead of pistachios?
A: Absolutely! Almonds, walnuts, or pecans work well in this recipe. Just be sure to chop them to a similar size as the pistachios.

Q: How can I prevent the biscotti from spreading too much during baking?
A: Chilling the dough logs in the refrigerator for 20-30 minutes before baking can help them hold their shape.

Conclusion: Enjoy the Festive Flavors of Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti are a delightful treat that combines the best of sweet, tart, and crunchy in every bite. Whether you’re making them for yourself, sharing them with friends, or gifting them during the holidays, these biscotti are sure to be a hit.

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