Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti is a crisp Italian cookie made with flour, eggs, sugar, dried cranberries, and pistachios—perfect for dipping in coffee or tea.
15 Servings
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- ⅔ cup granulated sugar
- 2 tablespoons oil vegetable or canola
- ⅔ cup pistachios whole or chopped
- ⅔ cup dried cranberries craisins
Instructions
Prepare the oven and dry ingredients
- Preheat the oven to 350°F (175°C). In a small bowl, combine the flour, baking powder, and salt. Set aside.
Mix the wet ingredients
- In a large bowl, or the bowl of a stand mixer, lightly beat the eggs. Gradually add the sugar while mixing until the mixture becomes light and frothy. Slowly incorporate the oil, mixing until the batter turns pale yellow in color.
Form the dough
- Add the flour mixture to the wet ingredients, blending until just combined. Fold in the pistachios and cranberries. If the dough appears too dry, add approximately ½ teaspoon of oil.
Shape the log
- With slightly moistened hands, shape the dough into a log on a parchment-lined baking sheet, approximately 1 inch thick and 3 inches wide.
First bake
- Bake for 25 minutes, or until the log is lightly golden. Remove from the oven and allow it to cool for about 10 minutes.
Slice and second bake
- Using a serrated knife, slice the log into ½-inch pieces. Place the slices cut-side down on the baking sheet. Return to the oven and bake for an additional 10–12 minutes, or until crisp and golden. Transfer to a cooling rack.
Notes
To prepare gluten-free cranberry pistachio biscotti, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Depending on the blend used, you may need to add a touch more oil to achieve the proper dough consistency.