Cranberry Pistachio Biscotti

Crunchy on the outside and chewy on the inside, these Cranberry Pistachio Biscotti are the perfect treat to pair with your morning coffee or afternoon tea. The sweetness of the cranberries and the crunch of the pistachios create a delightful contrast of textures and flavors in every bite.

Ready Time

1 hrs 15 mins

Yields

8 servings

Ingredients

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

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the cranberries and pistachios. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches in diameter.

Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.

Bake for 30 minutes, or until the edges are lightly golden. Remove the logs from the oven and let them cool for 10 minutes.

Reduce the oven temperature to 325°F (165°C).

Using a sharp knife, cut the logs into 1-inch slices. Place the slices, cut side down, on the baking sheet.

Bake for an additional 10-12 minutes, or until crispy and golden.

Remove from the oven and let cool completely on a wire rack. Store in an airtight container for up to 5 days.

Notes

Make sure to use room temperature ingredients, especially the eggs and butter, for a better dough consistency. Don’t overmix the dough, as it can lead to tough biscotti.

Mix the ingredients just until they come together.

If using dried cranberries, you can rehydrate them by soaking them in hot water or orange juice for about 30 minutes before chopping. Pistachios can be toasted in a 350°F oven for 5-7 minutes, or until fragrant, to enhance their flavor.

To ensure crispy biscotti, bake them for the full 10-12 minutes in the second baking round.

If you prefer a chewier texture, you can bake them for 8-10 minutes instead. You can customize this recipe by substituting the cranberries with cherries or cranberry-flavored chocolate chips for a different twist.

Store the biscotti in an airtight container to maintain their crunchiness.

You can also freeze them for up to 2 months and thaw at room temperature when needed. These biscotti are perfect for dunking in coffee, tea, or hot chocolate.

You can also sandwich a layer of whipped cream or Nutella in between two biscotti for a decadent treat.