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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup dried cranberries - 1 cup pistachios, shelled and roughly chopped - Chopped pistachios for garnish - Chocolate or caramel sauce for dipping To create cranberry pistachio biscotti, start with these simple ingredients. All-purpose flour forms the base. Baking powder helps them rise. Salt adds a touch of flavor. Use softened unsalted butter for a creamy texture. Granulated sugar adds sweetness. Eggs give the biscotti structure. Vanilla extract brings warmth and depth. Dried cranberries provide tartness and color. Finally, pistachios add a lovely crunch. If you want to dress up your biscotti, consider adding toppings. Chopped pistachios make a great garnish. You can also serve them with chocolate or caramel sauce for dipping. This extra touch makes them even more fun to enjoy! {{ingredient_image_1}} First, I preheat my oven to 350°F (175°C). I line a baking sheet with parchment paper. This helps the biscotti not stick. Next, I grab a mixing bowl. I whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This mix gives the biscotti structure. In another large bowl, I cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until it looks light and fluffy. Now I beat in 2 large eggs, one at a time. After that, I add 1 teaspoon of vanilla extract. I mix well after each egg. This step adds moisture and flavor. Next, I gradually combine the dry ingredients with the wet mix. I fold in 1 cup of dried cranberries and 1 cup of roughly chopped pistachios. The cranberries give a sweet-tart taste, while the pistachios add crunch. I transfer the dough onto a lightly floured surface. I shape it into a log, about 12 inches long and 3 inches wide. I place this log on the prepared baking sheet and slightly flatten the top. After that, I bake it in the preheated oven for about 25-30 minutes. I want it to be lightly golden and firm to the touch. Once done, I let it cool for 15 minutes. Next, I carefully transfer the log to a cutting board. I slice it diagonally into 1/2-inch thick pieces. I arrange the slices cut-side down back on the baking sheet. I bake them again for 10-15 minutes. This makes the biscotti crispy and golden. After baking, I let them cool completely on a wire rack. To get that perfect crispiness in your biscotti, you must bake them twice. The first bake creates the shape, while the second bake firms them up. Keep an eye on the color. You want them golden, not brown. To avoid overly dry biscotti, do not overbake them during the second round. Check them around the 10-minute mark. They should feel hard but not rock-like. If they cool and feel too hard, they will stay that way. You can boost the taste of your biscotti by adding spices like cinnamon or nutmeg. A splash of almond extract also works well. These spices will add warmth and depth to the flavor. If you want to try different nuts, almonds or walnuts can be great options. Each nut offers its unique twist, making your biscotti even more special. Just chop them up, and you’re good to go! Biscotti pairs well with coffee or tea. A rich hot chocolate also makes a great match. For a festive touch, serve them with a splash of eggnog during the holidays. For presentation, arrange the biscotti in a decorative container. You can even add a small dish of chocolate or caramel sauce for dipping. A sprinkle of chopped pistachios on top adds a lovely finish. Pro Tips Chill the Dough: For easier handling, refrigerate the dough for 30 minutes before shaping it into a log. Use Fresh Nuts: Toast pistachios lightly before adding them for enhanced flavor and crunch. Slice with Care: Use a serrated knife to slice the biscotti for a clean cut without crumbling. Double Bake for Crispiness: Ensure your biscotti are truly crisp by returning them to the oven for a second bake. {{image_2}} You can play with flavors in your cranberry pistachio biscotti. Adding chocolate gives a rich twist. Simply fold in 1 cup of chocolate chips with the cranberries and pistachios. This makes for a delightful mix of tart and sweet. Another great idea is to add orange zest. Grate the peel of one orange and mix it into your dough. This adds a bright, citrus flavor that pairs well with the cranberries. The fresh scent will lift your spirits as you bake. If you want a gluten-free version, use a gluten-free flour blend. Many brands offer great options that work well in biscotti. Just substitute the all-purpose flour with the same amount of the gluten-free blend. For a healthier treat, consider sugar replacements. You can use coconut sugar or a sugar substitute like stevia. Just keep in mind that not all substitutes measure the same as granulated sugar. Adjust the amount based on the package instructions for the best results. To keep your cranberry pistachio biscotti fresh, store them in an airtight container. This will help maintain their crunch. You can use a cookie jar, a plastic container, or even a zip-top bag. Place a piece of parchment paper between layers to prevent sticking. Store them at room temperature, away from direct sunlight. You can freeze biscotti to enjoy later. To freeze, first let the biscotti cool completely. Then, wrap them in plastic wrap tightly. Place them in a freezer-safe bag or container. Make sure to remove as much air as possible. For the best quality, eat them within three months. To thaw, take them out of the freezer and leave them at room temperature. They will regain their crunch after a short time. If you want, you can heat them in the oven for a few minutes. This will make them even more delicious! How long do biscotti last? Biscotti can last for about two weeks when stored in an airtight container. They stay fresh and crunchy during this time. For longer storage, you can freeze them for up to three months. Just make sure to wrap them well before freezing. Can I add other nuts or fruits? Yes, you can add other nuts or fruits. Almonds, walnuts, or hazelnuts work well. You can also try adding dried apricots or cherries. Just keep the total amount similar to the cranberries and pistachios in the recipe. What is the best way to slice biscotti? To slice biscotti, use a sharp knife. Cut the log diagonally for longer pieces. Aim for about half an inch thick. This helps them bake evenly and become crunchy. Why are my biscotti too hard/soft? If your biscotti are too hard, they may have baked too long. Keep an eye on them during the second bake. If they are too soft, they may need more time in the oven. Just bake until they are golden and crisp. What to do if the dough is too sticky? If the dough is too sticky, you can sprinkle a bit more flour on it. Fold it gently until it becomes manageable. Avoid adding too much flour, as that can make the biscotti dry. In this blog post, we covered essential ingredients for making biscotti, like flour, butter, cranberries, and pistachios. I shared step-by-step instructions to help you bake with ease. You learned tips for perfect crispiness, variations for flavors, and storage methods to keep your treats fresh. Biscotti can be a delightful addition to your snacks. With the right techniques, you can create unique flavors that everyone loves. Enjoy your baking adventure!

Cranberry Pistachio Biscotti

Deliciously crunchy biscotti with tart cranberries and nutty pistachios, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 cup pistachios, shelled and roughly chopped

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream the softened butter and sugar together until light and fluffy.
  • Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  • Gradually mix in the dry ingredients until just combined.
  • Fold in the cranberries and chopped pistachios until evenly distributed throughout the dough.
  • Transfer the dough onto a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide.
  • Place the log on the prepared baking sheet and flatten the top slightly.
  • Bake in the preheated oven for about 25-30 minutes, or until the log is lightly golden and firm to the touch.
  • Remove from the oven and let it cool for about 15 minutes on the baking sheet.
  • Once slightly cooled, carefully transfer the log to a cutting board and slice it diagonally into 1/2-inch thick pieces.
  • Arrange the slices cut-side down back on the baking sheet.
  • Bake for an additional 10-15 minutes, until the biscotti are golden and crisp.
  • Remove from the oven and allow to cool completely on a wire rack.

Notes

Arrange the biscotti in a decorative container or on a platter. Pair with a small dish of chocolate or caramel sauce for dipping, and garnish with a sprinkle of chopped pistachios on top.
Keyword biscotti, cookies, holiday baking