why make this recipe
Cranberry Pistachio Biscotti is a delightful treat that combines sweet and nutty flavors. This crunchy cookie is perfect for dipping in coffee or tea, making it a fantastic snack or dessert. It’s also great for sharing with friends and family during the holidays or at gatherings. Plus, it’s simple to make and can be stored for weeks, so you can enjoy them anytime!
how to make Cranberry Pistachio Biscotti
Ingredients:
- 0.75 cup white sugar
- 0.25 cup light olive oil
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 2 large eggs
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1.5 cups pistachio nuts
- 0.5 cup dried cranberries
Directions:
- Preheat the oven to 300 degrees F (150 degrees C).
- Line a cookie sheet with parchment paper.
- Mix sugar and oil together in a large bowl until well blended.
- Mix in vanilla and almond extracts, then beat in eggs.
- Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined.
- Fold in pistachios and cranberries by hand.
- Divide dough in half. Form each piece into a 12×2-inch log on the prepared cookie sheet.
- Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake in the preheated oven until logs are light brown, about 35 minutes.
- Remove from the oven and set aside to cool for 10 minutes.
- Reduce oven temperature to 275 degrees F (135 degrees C).
- Cut logs on the diagonal into 3/4-inch-thick slices.
- Lay cookies cut-side down on the cookie sheet. Bake cookies until dry, 8 to 10 minutes.
how to serve Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti is best served with a warm cup of coffee or tea. You can also enjoy them as a quick snack throughout the day. For a festive touch, serve with a plate of assorted cookies during holiday gatherings.
how to store Cranberry Pistachio Biscotti
To keep your Biscotti fresh, store them in an airtight container at room temperature. They can last for up to two weeks. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate the pieces with parchment paper before freezing to prevent them from sticking together.
tips to make Cranberry Pistachio Biscotti
- Ensure your butter is softened at room temperature for easier mixing.
- Don’t skip the cooling step after the first bake; this makes slicing much easier.
- Feel free to experiment with other nuts or dried fruits based on your preference.
variation
You can easily switch out the cranberries for other dried fruits like apricots or cherries. Similarly, you can replace pistachios with almonds or walnuts for a different taste.
FAQs
What is biscotti? Biscotti is a type of Italian cookie that is baked twice, making it dry and crunchy. This texture makes it perfect for dipping in coffee or tea.
Can I add chocolate to the recipe? Absolutely! You can add chocolate chips or drizzle melted chocolate over the cooled biscotti for an extra tasty treat.
Are there gluten-free options for this recipe? Yes, you can substitute all-purpose flour with a gluten-free flour blend, ensuring your biscotti remains tasty and perfect for those with gluten sensitivities.
Print
Cranberry Pistachio Biscotti
- Total Time: 60 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
A delightful treat combining sweet and nutty flavors, perfect for dipping in coffee or tea.
Ingredients
- 0.75 cup white sugar
- 0.25 cup light olive oil
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 2 large eggs
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1.5 cups pistachio nuts
- 0.5 cup dried cranberries
Instructions
- Preheat the oven to 300°F (150°C).
- Line a cookie sheet with parchment paper.
- Mix sugar and oil together in a large bowl until well blended.
- Mix in vanilla and almond extracts, then beat in eggs.
- Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined.
- Fold in pistachios and cranberries by hand.
- Divide dough in half. Form each piece into a 12×2-inch log on the prepared cookie sheet.
- Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake in the preheated oven until logs are light brown, about 35 minutes.
- Remove from the oven and set aside to cool for 10 minutes.
- Reduce oven temperature to 275°F (135°C).
- Cut logs on the diagonal into 3/4-inch-thick slices.
- Lay cookies cut-side down on the cookie sheet. Bake cookies until dry, 8 to 10 minutes.
Notes
Store in an airtight container at room temperature for up to 2 weeks. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian