Pistachio and Cranberry Biscotti

Print recipe below

Pistachio and Cranberry Biscotti are a delightful treat that combines the nutty crunch of pistachios with the sweet-tart burst of cranberries. Perfect for dunking in coffee or tea, these cookies are not only delicious but also make great gifts. With a lovely crisp texture and a hint of citrus from the orange zest, they are sure to impress friends and family.

What Goes into This Biscotti

To whip up these tasty cookies, gather the following ingredients:

250 g all-purpose flour (2 cups)
200 g granulated sugar (1 cup)
7 g baking powder (1.5 teaspoons)
2 g salt (1/2 teaspoon)
2.5 ml vanilla extract (1/2 teaspoon)
2.5 ml almond extract (1/2 teaspoon)
Zest of 1 orange (optional)
3 large eggs
150 g shelled, unsalted pistachios (1 cup)
150 g dried cranberries (1 cup)
115 g white chocolate (melted) (about 1 cup)

Cooking Biscotti: Step by Step

Preheat your oven to 175 degrees C (350 degrees F) and line a baking sheet with parchment paper to prevent sticking.
In a mixing bowl, sift together the flour, sugar, baking powder, and salt, ensuring there are no lumps.
In a separate bowl, beat the eggs along with the vanilla extract, almond extract, and orange zest if you’re using it.
Combine the wet ingredients with the dry mixture, stirring until you form a sticky dough.
Fold in the shelled pistachios and dried cranberries, mixing well until they are evenly distributed in the dough.
Divide the dough into two equal parts and shape them into logs, about 2-3 inches wide.
Bake the logs in the preheated oven for about 25 minutes until they are lightly golden.
Once baked, allow the logs to cool slightly before transferring them to a cutting board. Slice them into 1.5 cm thick pieces.
Place the sliced cookies back on the baking sheet and bake again for about 10 minutes, or until they are golden and crisp.
After baking, let the cookies cool completely. If you’d like, drizzle them with melted white chocolate for an extra touch of sweetness.

The Best Way to Serve It

These delightful biscotti are best enjoyed with a warm cup of coffee or tea. You can serve them on a pretty platter or keep them in a decorative jar for a charming touch. They also make wonderful gifts when beautifully packaged. For an elevated experience, try pairing your biscotti with flavored teas or even a scoop of vanilla ice cream for a luxurious dessert.

Helpful Tricks for Biscotti

For added flavor, consider adding a teaspoon of ground cinnamon to the dry ingredients.
Feel free to replace the pistachios with other nuts like almonds or walnuts, and use raisins or chopped dates instead of cranberries for different flavor profiles.
To store, keep the cooled biscotti in an airtight container where they can last for up to two weeks—if they last that long!

Biscotti FAQs

Can I make these biscotti without nuts?
Yes, you can skip the nuts if you prefer, or replace them with seeds like sunflower or pumpkin seeds.

How do I make sure my biscotti stay crispy?
Make sure they cool completely before storing, and keep them in an airtight container. Baking them a little longer during the second bake can also help maintain their crispness.

What can I use instead of white chocolate for decoration?
You can use dark chocolate, milk chocolate, or even skip the chocolate altogether for a simpler version.

Try making these Pistachio and Cranberry Biscotti for your next gathering or as a treat for yourself. Enjoy the crunchy, sweet, and nutty flavors that are sure to delight your taste buds!

Pistachio and Cranberry Biscotti

These delightful biscotti combine the nutty crunch of pistachios with the sweet-tart burst of cranberries, making them perfect for dunking in coffee or tea.

Dry Ingredients

250 g all-purpose flour (2 cups)
200 g granulated sugar (1 cup)
7 g baking powder (1.5 teaspoons)
2 g salt (1/2 teaspoon)

Wet Ingredients

2.5 ml vanilla extract (1/2 teaspoon)
2.5 ml almond extract (1/2 teaspoon)
Zest of 1 orange (optional)
3 large eggs

Mix-ins

150 g shelled, unsalted pistachios (1 cup)
150 g dried cranberries (1 cup)
115 g white chocolate (melted) (about 1 cup)

Preparation

Preheat your oven to 175 degrees C (350 degrees F) and line a baking sheet with parchment paper.
In a mixing bowl, sift together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs along with the vanilla extract, almond extract, and optional orange zest.
Combine the wet ingredients with the dry mixture, stirring until you form a sticky dough.

Baking

Fold in the shelled pistachios and dried cranberries until evenly distributed.
Divide the dough into two equal parts and shape them into logs, about 2-3 inches wide.
Bake the logs for about 25 minutes until they are lightly golden.
Allow the logs to cool slightly before slicing them into 1.5 cm thick pieces.
Return the sliced cookies to the baking sheet and bake for an additional 10 minutes, or until golden and crisp.