Pistachio Cranberry Biscotti are a delightful combination of crunchy texture and sweet, nutty flavors. These biscotti are perfect for holiday gatherings or as a sophisticated treat to enjoy with coffee or tea.
Why You’ll Love This Recipe
- Festive Flavors: The combination of pistachios and cranberries adds a vibrant and seasonal touch.
- Perfectly Crunchy: Twice-baked for that classic biscotti crunch, making them ideal for dipping.
- Easy to Make: Simple ingredients and straightforward steps make this a manageable and rewarding recipe.
Ingredients
- For the Biscotti:
- 1 cup shelled pistachios, toasted
- 1 cup dried cranberries
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for added flavor)
- For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Biscotti Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the granulated sugar, brown sugar, and eggs until light and fluffy.
- Stir 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 pistachios and cranberries.
- Shape the Dough:
- Transfer the dough to a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Place the log on the prepared baking sheet.
- Bake the First Time:
- Bake in the preheated oven for 25-30 minutes, or until the log is firm and lightly golden.
- Cool and Slice:
- Allow the log to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Transfer the log to a cutting board and slice it diagonally into 1/2-inch wide pieces using a serrated knife.
- Bake the Biscotti:
- Arrange the slices cut-side up on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown. Turn the biscotti halfway through the baking time for even crisping.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Drizzle over the cooled biscotti if desired.
- Cool and Serve:
- Let the biscotti cool completely on a wire rack before serving.
Tips and Variations
- Nut Variations: Substitute pistachios with almonds, pecans, or walnuts for a different flavor.
- Fruit Options: Use dried cherries or raisins instead of cranberries for a variation.
- Storage: Store biscotti in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months.