Cranberry Pistachio Biscotti is a delightful treat, perfect for coffee or tea lovers. It’s a cookie that offers a bit of crunch with each bite, enhanced by the natural sweetness of cranberries and the subtle richness of pistachios.
These biscotti are a great homemade snack to share during the holidays or enjoy on your own with a hot cup of your favorite beverage.
Cranberry Pistachio Biscotti
This recipe combines the nuttiness of pistachios with the sweetness of dried cranberries to create a crisp, twice-baked cookie.
Biscotti are known for their long-lasting freshness, making them an ideal holiday cookie or a thoughtful gift.
Ingredients
Step-by-step Process
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Preheat your oven to 350°F (175°C).
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In a small bowl, beat the sugar and oil until well combined.
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Add the eggs, vanilla extract, and almond extract, and mix until smooth.
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In another bowl, combine flour, baking powder, and salt.
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Gradually add the flour mixture to the sugar mixture, mixing well. The dough will be stiff.
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Stir in the chopped pistachios and dried cranberries.
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Divide the dough in half and, with floured hands, shape each half into a 12x2 inch rectangle on a parchment-lined baking sheet.
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Bake for 18-22 minutes until set. Let cool for 15 minutes.
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Transfer the baked loaf to a cutting board and cut diagonally into ¾-inch slices using a serrated knife.
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Place the slices cut-side down on the baking sheet and bake again for 12-14 minutes until firm.
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Remove from the oven and let the biscotti cool completely on a wire rack.
Servings 30
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 3g5%
- Cholesterol 13mg5%
- Sodium 46mg2%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to slice the biscotti while the dough is still warm to get cleaner cuts. A serrated knife works best for this step.
