Cranberry Pistachio Biscotti Recipe
Cranberry Pistachio Biscotti are crunchy, twice-baked Italian cookies featuring the tartness of craisins and the rich crunch of pistachios. Perfect for dipping in coffee or tea, these lightly sweetened, nutty biscotti make a delightful treat for any time of day.
- Prep Time: 15 minutes
- Cook Time: 30-37 minutes
- Total Time: 45-52 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 2 large eggs
- ⅔ cup sugar
- 2 tablespoons oil (vegetable or neutral oil)
Add-ins
- ⅔ cup pistachios (whole or chopped)
- ⅔ cup craisins (dried cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the biscotti dough.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, and sea salt. Set this mixture aside for later use.
- Beat Eggs and Sugar: In a large bowl or stand mixer, lightly beat the eggs. Gradually add the sugar while continuing to beat lightly until blended.
- Add Oil: Slowly pour in the oil while beating at medium speed. Continue beating for 1 to 2 minutes until the mixture turns a light yellow color.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet mixture and mix just until blended, being careful not to overmix.
- Incorporate Pistachios and Craisins: Gently fold in the pistachios and craisins until evenly distributed throughout the dough. If the dough feels too dry, add ½ teaspoon of vegetable oil to moisten it slightly.
- Shape Dough: With moistened hands, form the dough into a log shape on a baking sheet, about 1 inch thick by 3 inches wide.
- First Bake: Bake the dough log for 25 minutes or until it becomes golden brown and firm.
- Cool and Slice: Remove from oven and let cool for 10 minutes. Then, slice the log into ½-inch thick slices.
- Second Bake: Arrange the slices on their sides on the baking sheet and bake for an additional 10 to 12 minutes, or until the biscotti are golden and crisp.
- Cool: Transfer the biscotti to a cooling rack to cool completely before serving or storing.
Notes
- Use moistened hands to prevent the dough from sticking when shaping the log.
- Butter or olive oil can be used instead of vegetable oil for slightly different flavor notes.
- Store the biscotti in an airtight container to maintain freshness and crunchiness.
- These biscotti are perfect for dipping in coffee, tea, or dessert wines.
- If you prefer a softer texture, reduce the second baking time slightly.
