Cranberry Pistachio Biscotti Recipe
Crisp, twice-baked biscotti studded with tart cranberries and buttery pistachios. Perfect for gifting or dunking in coffee.
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Servings:
Ingredients
Main Ingredients
- 0.66 cup granulated sugar
- 3 tbsp unsalted butter, softened
- 2 large eggs
- 1.25 tsp pure vanilla extract
- 0.5 tsp almond extract
- 2 tsp finely grated orange zest
- 2.25 cup all-purpose flour
- 1.25 tsp baking powder
- 0.5 tsp kosher salt
- 0.9 cup shelled unsalted pistachios, roughly chopped
- 0.88 cup dried cranberries
- 4 oz white chocolate, chopped optional, for drizzling
Instructions
Preparation Steps
- Heat oven to 325°F. Line a large baking sheet with parchment.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Mix in vanilla, almond extract, and orange zest.
- Whisk flour, baking powder, and salt. Add to bowl and mix until a soft dough forms.
- Fold in pistachios and cranberries until evenly distributed.
- Shape dough into a 12x3-inch log on the sheet. Smooth with damp hands.
- Bake 25–28 minutes, until set and lightly golden. Cool 10 minutes.
- Reduce oven to 300°F. Transfer log to a board.
- Slice into 1/2-inch pieces with a serrated knife. Lay slices cut side down.
- Bake 10 minutes. Flip and bake 8–12 minutes more, until dry and crisp. Cool completely.
- Melt white chocolate and drizzle over cooled biscotti. Let set before serving.
Notes
Variation: Swap white chocolate drizzle for a dark chocolate dip. Add a pinch of cardamom for warmth.
Storage: Keep in an airtight tin for up to 2 weeks. Freeze up to 2 months; re-crisp 5 minutes at 300°F.
This recipe is an original creation inspired by classic Cranberry Pistachio Biscotti Recipe flavors. All ingredient ratios and instructions are independently developed.