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Italian Pistachio Cranberry Biscotti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 24 portions 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Crisp and flavorful Italian Pistachio Cranberry Biscotti, perfect for dipping in coffee or gifting during the holidays. This classic twice-baked cookie combines crunchy pistachios, tart cranberries, and optional hints of vanilla, almond, and orange zest for a delightful treat with a golden finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

Flavorings

  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Zest of 1 orange (optional)

Wet Ingredients

  • 3 large eggs

Add-ins

  • 1 cup shelled unsalted pistachios
  • 1 cup dried cranberries

For Finishing (optional)

  • 4 ounces white chocolate, melted

Instructions

  1. Prepare for baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until all ingredients are evenly incorporated, ensuring a uniform base for the biscotti dough.
  3. Blend wet ingredients: In a separate bowl, beat the three large eggs along with the vanilla extract, almond extract, and optionally the orange zest. This mixture will add moisture and flavor to the cookies.
  4. Form dough: Pour the wet ingredients into the dry ingredients bowl and stir until a sticky, cohesive dough forms, being careful not to overmix.
  5. Fold in add-ins: Gently mix in the shelled unsalted pistachios and dried cranberries, distributing them evenly throughout the dough to ensure every bite has a delightful crunch and fruity note.
  6. Shape and bake first time: Divide the dough into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Lightly flatten the tops with your hands or a spatula. Bake for 25 minutes until the logs are set and lightly golden on top.
  7. Cool and slice: Remove the baking sheet from the oven and let the logs cool for 10 minutes to firm up. Meanwhile, reduce the oven temperature to 300°F (150°C). Using a sharp serrated knife, carefully slice the logs diagonally into ½-inch thick slices.
  8. Bake second time: Arrange the biscotti slices cut side down on the baking sheet in a single layer. Bake for 10 minutes, then flip each piece over and continue baking for another 8–10 minutes until the biscotti are crisp and golden brown.
  9. Finish and cool: Transfer the biscotti to a wire rack to cool completely. If desired, drizzle or dip the cooled biscotti in melted white chocolate and allow them to set before serving or storing.

Notes

  • If you prefer a fruitier flavor, soak the dried cranberries in warm water or orange juice for 10 minutes before adding to the dough; drain well.
  • For a dairy-free or vegan version, substitute eggs with flax eggs and skip the white chocolate finishing.
  • Ensure the biscotti slices are uniformly ½-inch thick for even baking and crispness.
  • Store biscotti in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
  • Orange zest is optional but adds a lovely citrus aroma that complements the pistachios and cranberries.

Find it online: https://recipes.mbeams.com/italian-pistachio-cranberry-biscotti-recipe/