Description
Cranberry Pistachio Biscotti are crisp, twice-baked Italian cookies that feature a delightful combination of tart dried cranberries and crunchy pistachios. These biscotti are perfect for dipping into coffee or tea and can be optionally adorned with a coating or drizzle of white or dark chocolate for added indulgence.
Ingredients
Dry Ingredients
- 3⅓ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- ½ cup + 2 tablespoons unsalted butter (room temperature)
- 1⅓ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 large eggs (room temperature)
Add-ins
- ⅔ cup chopped or slivered pistachios
- ⅔ cup dried cranberries (chopped)
For Finishing
- ½ cup melting wafers (white or dark chocolate, for dipping or drizzling)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃) and line a large sheet pan with parchment paper. Prepare a second sheet pan as you will need it later for the second bake.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside for later use.
- Cream Butter, Sugar, and Extracts: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the softened unsalted butter, granulated sugar, vanilla extract, and almond extract together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, ensuring each egg is fully combined before adding the next. Scrape down the sides of the bowl to ensure even mixing.
- Add Flour Mixture: On low speed, gradually add the flour mixture in three separate additions. Scrape the sides as needed. Mix until almost fully combined, with some flour still visible.
- Add Pistachios and Cranberries: Stir in the chopped pistachios and dried cranberries, mixing on low speed to distribute evenly. Finish mixing by hand if necessary.
- Shape Dough: Divide the dough into two equal portions. Using floured hands, shape each portion into a log or plank roughly 12 inches long and 3 inches wide. Place the logs on the prepared sheet pan with a couple of inches space between them.
- First Bake: Bake the logs at 350℉ for 30 minutes or until they are lightly golden around the edges.
- Slice the Biscotti: Remove from the oven and let the logs cool slightly. Using a sharp knife, slice each log into 1-inch thick pieces, cutting diagonally if preferred for a more attractive shape.
- Reduce Oven Temperature: Lower the oven temperature to 325℉ (163℃) in preparation for the second bake.
- Second Bake: Lay the biscotti pieces cut side down on the baking sheets. Bake for 10 minutes, then flip each piece over and bake an additional 10 minutes on the other side until crisp and dry.
- Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack.
- Optional Chocolate Coating: Melt the white or dark chocolate melting wafers according to package instructions. Dip half of each biscotti in the chocolate or drizzle the chocolate over them. Place back on the baking sheet to set before serving.
Notes
- Room temperature ingredients like eggs and butter help ensure even mixing and proper texture.
- Chopping the cranberries helps distribute them evenly throughout the dough.
- Cutting the biscotti slightly diagonally creates a more elegant shape.
- The biscotti must be baked twice to achieve their signature crunch.
- Store biscotti in an airtight container to stay crisp for several weeks.
- Use parchment paper or silicone mats to prevent sticking during baking.
- Feel free to swap pistachios for other nuts like almonds or walnuts if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
