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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti: The Best Coffee Companion Ever

Enjoy the perfect balance of sweet cranberries and crunchy pistachios in these delicious Cranberry Pistachio Biscotti, ideal for coffee breaks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Christmas Cookies
Cuisine: Italian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscotti Batter
  • ½ cup Unsalted Butter Provides richness and moisture; ensure it's at room temperature.
  • ¾ cup Granulated Sugar Adds sweetness and aids in browning.
  • 2 large Eggs Acts as a binder.
  • 2 teaspoons Vanilla Extract Can substitute with almond extract.
  • 2 cups All-Purpose Flour For gluten-free, substitute with gluten-free flour blend.
  • 1½ teaspoons Baking Powder Leavening agent.
  • ½ teaspoon Salt Enhances sweetness.
For the Mix-Ins
  • ¾ cup Raw Shelled Pistachios Can substitute with other unsalted nuts.
  • ⅔ cup Dried Cranberries For tartness, consider using dried cherries.

Equipment

  • Stand Mixer
  • baking sheet
  • parchment paper
  • Silicone baking mat
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In your stand mixer, combine the softened unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until smooth.
  4. Gradually add the all-purpose flour, baking powder, and salt. Mix on low speed until just combined.
  5. Gently fold in the pistachios and dried cranberries using a spatula.
  6. Divide the dough in half on the baking sheet and shape into logs about 1¼ inches wide and 15 inches long.
  7. Bake the logs for 25-30 minutes until firm and light golden.
  8. Let them cool on the baking sheet for 10-15 minutes, then slice into 1-inch thick pieces.
  9. Return the sliced biscotti to the baking sheet, cut side down, and bake for another 10-12 minutes until golden brown.
  10. Cool completely on a wire rack before enjoying.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 7 days. Freeze for up to 3 months. Reheat in a toaster oven if needed.

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