Cranberry Pistachio Biscotti
Calories: 5
Adjust Servings Here: 30 Biscotti
Description
Cranberry Pistachio Biscotti are crisp, twice-baked Italian cookies that combine the rich, nutty flavor of pistachios with the tart sweetness of cranberries. Their vibrant colors and balanced flavors make them as visually appealing as they are delicious. Perfect for dunking in coffee or tea, these biscotti are a delightful treat any time of year.
Ingredients
- 2 cups (250 g) All-purpose flour
- ¾ cup (150 g) Granulated sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 large Eggs
- ¼ cup (60 ml) Vegetable oil
- 1 tsp Vanilla extract
- ½ tsp Orange extract
- 1 cup (125 g) Whole pistachios
- ¾ cup (100 g) Dried cranberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.2 cups All-purpose flour, ¾ cup Granulated sugar, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- Add Wet Ingredients: In the same bowl, add the eggs, vegetable oil, vanilla extract, and orange extract. Mix until the dough starts to come together.2 large Eggs, ¼ cup Vegetable oil, 1 tsp Vanilla extract, ½ tsp Orange extract
- Incorporate Nuts and Fruits: Fold in the whole pistachios and dried cranberries until evenly distributed throughout the dough.1 cup Whole pistachios, ¾ cup Dried cranberries
- Shape the Dough: Transfer the dough onto the prepared baking sheet. Shape it into a log approximately 12 inches long and 3 inches wide. Flatten the top slightly with your hands or a spatula.
- First Bake: Bake the log in the oven for 25-30 minutes or until it is firm and lightly golden. Remove from the oven and let it cool for about 10 minutes.
- Slice the Biscotti: Once slightly cooled, use a sharp serrated knife to slice the log into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
- Second Bake: Return the slices to the oven and bake for 10-15 minutes. Flip the biscotti halfway through to ensure even baking. They should be golden brown and crisp.
- Cool and Serve: Allow the biscotti to cool completely on a wire rack. Once cooled, they will harden further, making them perfect for dunking in coffee or tea.
- Store: Store the biscotti in an airtight container at room temperature for up to two weeks.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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