biscotti cranberry and pistachio recipe

Written BySheba G Updated On
biscotti cranberry and pistachio recipe
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The Best biscotti cranberry and pistachio recipe

I am so excited to share this recipe for biscotti cranberry and pistachio with you all. I have been making this recipe for years, and it’s always a hit with my family and friends.

The combination of sweet and savory flavors, along with the crunch of the nuts and the chew of the cranberries, is just perfect. Biscotti is a classic Italian cookie that originated in the Tuscan region, where it was traditionally baked twice to create a crunchy exterior and a soft interior.

This recipe is a bit of a twist on the classic, with the addition of dried cranberries and chopped pistachios giving it a lovely sweetness and texture. The process of making biscotti is actually quite simple, but it does require some patience as you need to let the dough rest for at least 30 minutes before shaping it into logs.

Once baked, the biscotti can be stored for up to 2 weeks in an airtight container, making them perfect for snacking or as a gift. I love serving these at family gatherings or parties because they’re easy to grab and go, and everyone loves them.

The best part is that they’re actually pretty good for you too – with whole wheat flour and nuts providing fiber and protein. My kids love helping me make these because they get to mix in all the fun ingredients like chocolate chips and dried fruit.

It’s such a great way to spend quality time together as a family while also making something delicious.

Cranberry and Pistachio Biscotti

Cranberry and Pistachio Biscotti

4.5 from 567 votes

Cranberry and Pistachio Biscotti is a delightful Italian biscuit that combines the tartness of dried cranberries with the nutty flavor of pistachios. It is perfect for dipping in coffee or tea.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 16Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup dried cranberries
1/2 cup shelled pistachios, chopped

For the Egg Wash

1 large egg
1 tbsp milk

👨‍🍳Directions

1Preheat your oven to 325°F.
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine flour, baking powder, and salt.
Set aside.
4In another bowl, cream the softened butter and sugar together until light and fluffy.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the dried cranberries and chopped pistachios.
9The dough will be thick and sticky.
10Divide the dough in half and shape each half into a log about 3 inches wide and 12 inches long on the prepared baking sheet.
11The logs should be about 1 inch high.
12In a small bowl, whisk together the egg and milk to make an egg wash.
13Brush the tops of the dough logs with the egg wash.
14Bake for 25-30 minutes, or until the logs are lightly golden.
15Remove from the oven and let cool on the baking sheet for 10 minutes.
16Reduce the oven temperature to 275°F.
17Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
18Place the slices cut-side down on the baking sheet.
19Bake for an additional 10-15 minutes, or until the biscotti are lightly golden and crisp.
20Remove from the oven and let cool completely on a wire rack.

🔧Equipment

Mixing bowl
Baking sheet
Parchment paper
Whisk
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 3g❤️Cholesterol: 25mg🧂Sodium: 100mg🌾Total Carbs: 27g🥦Dietary Fiber: 1g🍬Sugars: 15g🥩Protein: 3g

📝Notes

Tips: For a crunchier biscotti, you can increase the baking time by a few minutes. Store in an airtight container at room temperature for up to 2 weeks.

Watch Video Of How Cranberry and Pistachio Biscotti Works

This biscotti recipe is always a good idea for any occasion – whether it’s a family gathering or just a snack at home.

My kids love helping me make these because they get to mix in all the fun ingredients like chocolate chips and dried fruit.

It’s such a great way to spend quality time together as a family while also making something delicious.

❓ Frequently Asked Questions About Cranberry and Pistachio Biscotti

1. What is biscotti?

Biscotti is a type of Italian cookie that originated in the Tuscan region. It’s traditionally made with almond flour, anise seeds, and sometimes chocolate chips.

2. Can I use fresh cranberries instead of dried?

While you can use fresh cranberries, keep in mind that they’ll add more moisture to the biscotti, which may affect their texture.

3. How long do I need to bake the biscotti?

The baking time will depend on your oven, but generally, you’ll want to bake them for 20-25 minutes on each side.

4. Can I substitute other types of nuts for pistachios?

Yes! Feel free to experiment with different nuts like almonds or hazelnuts.

5. How do I store biscotti?

Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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