Description
These festive Cranberry Pistachio Biscotti offer a perfect balance of tart fruit and nutty crunch in a classic twice-baked format. Using efficient modern techniques, you can create these elegant, coffee-ready treats that capture the warmth of a traditional family kitchen.
Ingredients
- Fresh cranberries
- Roasted pistachios, shelled
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- White chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- Place fresh cranberries in a food processor and pulse until fine; coarsely chop the roasted pistachios.
- Using an electric mixer, beat the butter and sugar for approximately two minutes until the mixture is light and fluffy.
- Incorporate the eggs and vanilla extract, beating for another two minutes until the wet ingredients are well combined.
- Slowly stir in the flour, baking soda, and salt until no white streaks remain, then fold in the cranberries and pistachios.
- Transfer the sticky dough to the baking sheet and shape into a log roughly 11 inches long and 3.5 inches wide with floured hands.
- Bake the log for 30 to 35 minutes until firm, then remove from the oven and allow to cool for 5 to 10 minutes.
- Slice the log into 3/4-inch strips using a serrated knife, lay them on their sides, and bake for 10 minutes per side.
- Optional: Melt white chocolate in the microwave and drizzle over the completely cooled biscotti for a finished look.
Notes
To prevent the dough from sticking while shaping the log, lightly dust your hands with flour or use a piece of plastic wrap to guide the dough. Store the finished biscotti in an airtight container at room temperature to maintain their signature crisp texture for up to two weeks.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Twice-baked
- Cuisine: Italian-American