Description
Cranberry Pistachio Biscotti are crunchy, twice-baked cookies perfect for dipping in coffee or tea. They feature tart cranberries and crunchy pistachios for a delightful holiday treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
- 1 tablespoon orange zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the dried cranberries, chopped pistachios, and orange zest (if using).
- The dough will be sticky. Turn the dough out onto a lightly floured surface and divide it in half.
- Shape each half into a log about 10-12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet, leaving space between them.
- Bake for 25-30 minutes, or until the logs are firm and lightly golden.
- Remove from oven and let cool for 10 minutes on the baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, carefully slice the logs into 1/2-inch thick cookies.
- Place the sliced cookies cut-side down on the baking sheet.
- Bake for another 10-15 minutes per side, or until golden brown and crisp.
- Let cool completely on a wire rack.
Notes
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the dry ingredients.
- Store in an airtight container at room temperature for up to two weeks.
- These biscotti are excellent dipped in coffee, tea, or even mulled wine.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian-American