Imagine a holiday treat that's not just a cookie, but a festive experience that transports you straight to an Italian Christmas kitchen! These cranberry and pistachio biscotti are more than just a simple dessert - they're a crisp, delightful journey of flavors that will make your taste buds dance with joy. Perfect for dunking in your morning coffee or sharing with loved ones, this recipe transforms ordinary ingredients into an extraordinary holiday sensation that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, beat the eggs and then add the vanilla extract. Mix until combined.
- Gradually add the egg mixture to the dry ingredients, stirring until a dough begins to form. You may need to use your hands to bring the dough together.
- Fold in the dried cranberries and chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them about 3 inches apart.
- Bake the logs in the preheated oven for 25 minutes, or until they are golden brown and firm to the touch.
- Remove the baking sheet from the oven and let the logs cool for about 10 minutes. After cooling, carefully transfer the logs to a cutting board.
- Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut side down back on the baking sheet.
- Return the biscotti to the oven and bake for an additional 15 minutes, or until they are crisp and lightly browned. You can flip them halfway through for even baking.
- Once done, remove the biscotti from the oven and let them cool completely on a wire rack.
- Store the cooled biscotti in an airtight container at room temperature. They can also be enjoyed with coffee or tea, or as a festive gift!
Tips
- Use room temperature eggs for better dough consistency
- Don't overmix the dough - this can make your biscotti tough
- For extra crispness, ensure you do the second baking thoroughly
- Toast the pistachios lightly before adding for enhanced flavor
- Use a sharp serrated knife when slicing to get clean, even cuts
- Allow biscotti to cool completely to achieve the classic crisp texture
- Store in an airtight container to maintain freshness for up to two weeks
- For a festive touch, consider drizzling with white chocolate after cooling
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
