Cranberry Orange Biscotti with Pistachios Recipe
Delight in these crispy, flavorful Cranberry Orange Biscotti with Pistachios, perfect for dipping in your morning coffee or tea. These biscotti combine tangy dried cranberries, zesty orange, and crunchy pistachios baked to golden perfection, offering a classic Italian treat with a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Wet Ingredients
- 1 egg
- 1 tbsp orange juice
- 1 tsp orange essence
Dry Ingredients
- 75 g caster sugar
- 140 g plain flour
- 1/2 tsp baking powder
Add-ins
- 1/2 cup dried cranberries
- 1/4 cup chopped pistachios
- Zest from one orange
Instructions
- Beat Egg and Sugar: In a mixing bowl, add the egg and caster sugar and use a hand mixer to beat the mixture well until it triples in volume and turns a pale yellow color, creating a light and airy base for the dough.
- Add Dry Ingredients and Flavorings: Sift in the plain flour and baking powder, then add dried cranberries, orange zest, chopped pistachios, orange juice, and orange essence to the bowl. Gently mix everything together until a sticky dough forms.
- Shape the Dough: Line a rectangular baking tray with non-stick paper. Transfer the sticky dough onto the tray and shape it into a large sausage or log shape, ensuring an even thickness for uniform baking.
- First Bake: Preheat the oven to 180°C (350°F). Bake the dough in the oven for 20-22 minutes until the surface is golden and set.
- Cool and Slice: Remove the biscotti log from the oven and let it cool for 5 minutes to firm up slightly. Using a bread knife, slice the log diagonally into 1.5 cm thick biscuits to create classic biscotti shapes.
- Second Bake Part 1: Arrange the sliced biscuits cut side down on the baking tray. Bake them in the oven for 10 minutes to dry out and crisp up.
- Second Bake Part 2: Turn the biscotti over and bake for an additional 10 minutes to ensure they are evenly crisp and golden on both sides.
- Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack. They will harden further as they cool, resulting in the perfect crunchy texture.
Notes
- Make sure to beat the egg and sugar mixture sufficiently to aerate the dough and get a light texture.
- Use a sharp bread knife for clean, even slices when cutting the biscotti.
- The second baking stage is key to achieving the signature crunch of biscotti — don’t skip or shorten this step.
- Store the cooled biscotti in an airtight container to maintain their crispness for up to two weeks.
- For extra flavor, you can add a splash of vanilla extract or substitute pistachios with almonds.
