Cranberry pistachio biscotti are a delightful treat that bring together the tartness of cranberries and the rich, nutty flavor of pistachios. This recipe is perfect for those cozy afternoons when you want to fill your home with the comforting aroma of freshly baked goods. Biscotti, which originated in Italy, are twice-baked cookies that are perfect for dunking in coffee or tea. This version is dense, moist, and crumbly, making it a family favorite in our household. It’s a great way to introduce a touch of elegance to your everyday coffee break or to share with friends during the holiday season.
These biscotti pair wonderfully with a warm cup of coffee or tea. For a more indulgent treat, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a lovely addition to a holiday cookie platter or a thoughtful homemade gift when wrapped in a pretty box or tin.
Cranberry Pistachio Biscotti
Servings: 24 biscotti
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup shelled pistachios
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dried cranberries and pistachios until evenly distributed.
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
Place the slices cut side down back on the baking sheet and bake for an additional 10-12 minutes, or until lightly toasted.
Allow the biscotti to cool completely on a wire rack before serving or storing.
Variations & Tips
For a more festive touch, you can drizzle the biscotti with white chocolate or dip one end in melted dark chocolate. If you have picky eaters, consider substituting the cranberries with raisins or dried cherries, and the pistachios with almonds or walnuts. For a citrusy twist, add a teaspoon of orange zest to the dough. These biscotti can also be made gluten-free by using a 1:1 gluten-free flour blend.
