Dating back to the 14th century in Tuscany, biscotti have graced Italian tables as the perfect accompaniment to coffee and wine. This festive variation, featuring vibrant cranberries and rich pistachios, transforms the traditional recipe into a holiday masterpiece. The twice-baked cookies deliver the signature crunch biscotti are famous for, while the combination of tart cranberries and buttery pistachios creates an elegant flavor profile perfect for gift-giving or holiday entertaining.
Ingredients
For the Dough
- 150g (¾ cup) white sugar
- 60ml (¼ cup) light olive oil
- 10ml (2 teaspoons) vanilla extract
- 2.5ml (½ teaspoon) almond extract
- 2 large eggs, room temperature
- 220g (1¾ cups) all-purpose flour
- 5g (1 teaspoon) baking powder
- 1.5g (¼ teaspoon) salt
- 180g (1½ cups) pistachio nuts
- 60g (½ cup) dried cranberries
Instructions
Initial Preparation
- Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper, ensuring complete coverage.
Making the Dough
- In a large mixing bowl, combine sugar and olive oil, whisking until thoroughly blended and slightly lighter in color.
- Add vanilla and almond extracts, mixing until incorporated.
- Beat in eggs one at a time, ensuring each is fully integrated before adding the next.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Fold in pistachios and cranberries by hand, distributing them evenly throughout the dough.
Forming and First Bake
- Divide the dough into two equal portions.
- Shape each portion into a log approximately 30cm (12 inches) long and 5cm (2 inches) wide.
- Place logs on the prepared baking sheet, leaving adequate space between them.
- Bake for 35 minutes, or until logs are light golden brown.
- Remove from oven and allow to cool for 10 minutes.
Second Bake
- Reduce oven temperature to 135°C (275°F).
- Using a sharp, serrated knife, cut logs diagonally into 2cm (¾-inch) slices.
- Arrange slices cut-side down on the baking sheet.
- Bake for an additional 8-10 minutes until completely dry.
Timing and Nutritional Information
Preparation Time: 20 minutes
First Bake: 35 minutes
Cooling Time: 10 minutes
Second Bake: 8-10 minutes
Total Time: 1 hour 15 minutes
Yield: 24 biscotti
Per Biscotti:
- Calories: 120
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 3g
- Fiber: 1g
- Sodium: 45mg
Expert Tips and Tricks
- For optimal texture:
- Ensure eggs are at room temperature
- Don’t overwork the dough when mixing
- Allow full cooling between bakes
- Store properly to maintain crispness
- For perfect slicing:
- Use a sharp serrated knife
- Cut at a 45-degree angle
- Apply gentle, sawing motions
- Clean the knife between cuts
Variations and Substitutions
- Nut Variations:
- Almonds for traditional flavor
- Hazelnuts for a robust taste
- Macadamia nuts for luxury
- Fruit Options:
- Dried cherries for extra tartness
- Golden raisins for sweetness
- Dried apricots for complexity
- Flavor Enhancements:
- Orange zest for citrus notes
- Dark chocolate drizzle
- White chocolate dip
- Cinnamon or nutmeg addition
Common FAQs
Q: Why are my biscotti not crispy enough?
A: Ensure proper second baking and complete cooling before storage. If still soft, extend the second bake time by 2-3 minutes.
Q: Can I freeze biscotti dough?
A: Yes, wrap shaped logs tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before baking.
Q: How do I prevent the biscotti from crumbling when slicing?
A: Allow logs to cool for exactly 10 minutes – too hot or too cool will cause crumbling. Use a sharp serrated knife and gentle sawing motion.
Q: Can I make these without nuts?
A: Yes, replace nuts with additional dried fruit or chocolate chips while maintaining the same volume of add-ins.
Storage and Make-Ahead Tips
Properly stored biscotti maintain their quality for several weeks:
- Store in an airtight container at room temperature for up to 2 weeks
- Separate layers with parchment paper
- For extended storage, freeze baked biscotti for up to 3 months
- Keep away from moisture and heat
Make-ahead options:
- Prepare dough and shape logs up to 24 hours in advance, refrigerate
- Baked biscotti can be made 2 weeks before serving
- Freeze completed biscotti in airtight containers
- Thaw frozen biscotti at room temperature for 2 hours before serving
For gifting, package in cellophane bags or decorative tins with tissue paper to prevent breakage.
