Description
These festive Cranberry Pistachio Biscotti offer a modern, time-saving twist on the classic Italian twice-baked cookie. Featuring vibrant red cranberries and earthy green pistachios, they provide a sophisticated crunch that is perfect for holiday gifting or dipping into a warm cup of espresso.
Ingredients
- 1 cup fresh cranberries
- 1/2 cup roasted pistachios, shelled
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional for drizzle)
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 they become fine crumbs; coarsely chop the roasted pistachios.
- In a mixing bowl, beat the softened butter and granulated sugar for about 2 minutes until the mixture is pale and fluffy.
- Add the eggs and vanilla extract to the butter mixture and continue mixing for another 2 minutes until well combined.
- Stir in the all-purpose flour, baking soda, and salt, mixing only until the white streaks of flour disappear.
- Gently fold the pulsed cranberries and chopped pistachios into the sticky dough with a spatula.
- Transfer the dough to the baking sheet and, using floured hands, shape it into a log approximately 11 by 3.5 inches.
- Bake the log for 30 to 35 minutes until firm to the touch and lightly golden, then remove and let cool for a few minutes.
- Use a serrated knife to cut the warm log into 3/4-inch wide strips and place the slices back on the sheet on their sides.
- Bake for 10 minutes, then flip the cookies and bake for a final 10 minutes to achieve a traditional crunchy texture.
- Optional: Melt white chocolate chips in the microwave and drizzle over the cooled biscotti, letting it set before serving.
Notes
For the cleanest slices, ensure you use a serrated knife with a gentle sawing motion while the log is still warm; waiting until it is fully cold can cause the biscotti to crumble. If the dough feels too difficult to handle, generously flour your hands and the parchment paper to manage the stickiness without adding too much bulk to the dough. These treats stay crisp for up to a week when stored in an airtight glass jar at room temperature.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American