Cranberry Pistachio Biscotti
Indulge in the delightful combination of tart dried cranberries and crunchy pistachios with our Cranberry Pistachio Biscotti. These twice-baked Italian cookies boast a perfect balance of sweetness and texture, thanks to the addition of butter, vanilla extract, and a touch of salt.
Ideal for dipping into coffee or enjoying as a standalone treat, these biscotti are easy to prepare and make for a wonderful homemade gift during the holiday season. They are sure to become a favorite for festive gatherings or quiet moments of indulgence at home.
Cranberry Pistachio Biscotti
Ingredients:
½ cup (113g) unsalted butter, at room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups ( 240g)all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup raw shelled pistachios, coarsely chopped
⅔ cup dried cranberries, coarsely chopped
Ingredients:
½ cup (113g) unsalted butter, at room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups ( 240g)all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup raw shelled pistachios, coarsely chopped
⅔ cup dried cranberries, coarsely chopped
Notes:
Room Temperature Ingredients: Ensure butter and eggs are at room temperature to achieve proper creaming of butter and sugar, which helps create a light and airy texture.
Chopping Pistachios and Cranberries: Coarsely chop both the raw shelled pistachios and dried cranberries to ensure they distribute evenly throughout the biscotti dough, providing bursts of flavor and texture in each bite.
Biscotti Dough: The dough will be somewhat sticky initially due to the butter and eggs. Use flour on your hands and work surface when shaping the dough into logs to prevent sticking.
Shaping the Logs: Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Flatten slightly to about 1 inch in height for even baking.
Baking Process: Bake the logs until they are firm to the touch and lightly golden brown around the edges. This initial baking sets the dough for slicing into individual biscotti.
Slicing Technique: Use a sharp knife to slice the baked logs diagonally into 1/2-inch thick slices. A gentle sawing motion helps to prevent crumbling.
Second Bake: Arrange the biscotti slices cut side down on the baking sheet and bake again to achieve the characteristic crisp texture. Flip halfway through baking to ensure even crisping on both sides.
Cooling: Allow the biscotti to cool completely on wire racks after the second bake. They will continue to firm up as they cool.
Storage: Store cooled biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage, wrapped tightly in plastic wrap and placed in a freezer bag.
Presentation: Serve these Cranberry Pistachio Biscotti with coffee, tea, or dessert wine for a delightful treat. They also make lovely gifts when wrapped in cellophane or placed in a decorative tin.
Nutrition Information:
YIELDS: 24 | SERVING SIZE: 1
Calories: 140 kcal | Total Fat: 7g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 80mg | Total Carbohydrates: 18g | Dietary Fiber: 1g | Sugars: 9g | Protein: 2g
Frequently Asked Questions:
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter in baking to control the amount of salt in the recipe.
If using salted butter, reduce the added salt accordingly.
How do I store Cranberry Pistachio Biscotti?
Store the cooled biscotti in an airtight container at room temperature.
They will stay fresh for about 2 weeks.
Can I freeze Cranberry Pistachio Biscotti?
Yes, you can freeze them.
Wrap them tightly in plastic wrap and place in a freezer-safe container.
Thaw at room temperature before serving.
Can I use different nuts or dried fruits in this recipe?
Yes, you can customize the biscotti by using almonds, walnuts, or other nuts instead of pistachios.
You can also use dried cherries, blueberries, or apricots instead of cranberries.
Why are the eggs and butter at room temperature?
Room temperature eggs and butter blend more easily into the batter, resulting in a smoother texture for the biscotti.
How should I chop the pistachios and cranberries?
Coarsely chop the pistachios and cranberries to ensure they distribute evenly throughout the biscotti dough, providing bursts of flavor and texture.
Can I make this recipe gluten-free?
Yes, you can substitute gluten-free all-purpose flour in place of regular flour.
Ensure all other ingredients are also gluten-free.
How do I achieve the classic crisp texture of biscotti?
Biscotti are baked twice to achieve their characteristic crispness.
The second bake after slicing ensures they become crispy.
What can I serve with Cranberry Pistachio Biscotti?
They pair well with coffee, tea, or dessert wine.
You can also enjoy them dipped in hot chocolate or crumbled over ice cream.
Can I drizzle chocolate on top of the biscotti?
Yes, after the biscotti have cooled completely, you can drizzle melted chocolate over them for added flavor and decoration.