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Cranberry and Pistachio Biscotti: A Delicious Treat Awaits!

Cranberry and Pistachio Biscotti
Print Recipe

Cranberry and Pistachio Biscotti are crunchy, twice-baked Italian cookies that combine the tartness of cranberries with the nutty flavor of pistachios, making them a perfect treat for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup shelled pistachios

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the cranberries and pistachios.
  7. Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
  8. Bake for 25-30 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes.
  9. Slice the logs diagonally into 1/2-inch thick pieces and return to the baking sheet.
  10. Bake again for 10-15 minutes, or until the biscotti are crisp and golden.
  11. Let cool completely before serving.

Notes

  • Store biscotti in an airtight container for up to two weeks.
  • For a variation, try adding chocolate chips or almonds.
  • These biscotti are perfect for dipping in coffee or tea.

Nutrition

Find it online: https://howeats.com/cranberry-pistachio-biscotti-recipe/