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Crisp, twice-baked Pistachio Cranberry Biscotti studded with pistachios and cranberries. Crunchy, nutty, and slightly sweet, perfect for any holiday gathering, coffee break, or afternoon snack.

Ingredients

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Eggs
  • Almond Extract
  • Unsalted Butter
  • Pistachios
  • Dried Cranberries

Instructions

  1. 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. 2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. 3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
  4. 4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. 5. Stir in Pistachios and Cranberries: Fold in the pistachios and cranberries until evenly distributed.
  6. 6. Shape the Dough: Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
  7. 7. First Bake: Bake for 25-30 minutes, or until the logs are lightly golden brown.
  8. 8. Cool and Slice: Remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Using a serrated knife, slice the logs into 1/2-inch thick slices.
  9. 9. Second Bake: Arrange the slices cut-side up on the baking sheet. Bake for 8-10 minutes per side, or until the biscotti are golden brown and crisp. This second bake is what gives the biscotti their signature crunch.
  10. 10. Cool Completely: Let the biscotti cool completely on the baking sheet before storing.

Notes

Make sure your butter is softened to room temperature for easy creaming., Don’t overmix the dough, as this can result in tough biscotti., Use a serrated knife to slice the logs into even slices., For extra crispy biscotti, bake them for a longer time during the second bake.

  • Author: Lisa
  • Category: Dessert
  • Cuisine: Italian

Nutrition

  • Serving Size: Unspecified
  • Calories: Unspecified
  • Fat: Unspecified
  • Carbohydrates: Unspecified
  • Protein: Unspecified