Cranberry Pistachio Biscotti is a beautiful and flavorful cookie that perfectly balances sweet, tart, and nutty notes. Studded with ruby-red dried cranberries and vibrant green pistachios, these biscotti are as visually appealing as they are delicious, making them ideal for holidays and special occasions.achieve their signature crisp texture. They pair wonderfully with coffee, tea, or dessert wine and are a popular choice for edible gifts due to their long shelf life
Cranberry Pistachio Biscotti:
Crunchy yet light, Cranberry Pistachio Biscotti are twice-baked to achieve their signature crisp texture. They pair wonderfully with coffee, tea, or dessert wine and are a popular choice for edible gifts due to their long shelf life and festive appearance.Studded with ruby-red dried cranberries and vibrant green pistachios, these biscotti are as visually appealing as they are delicious, making them ideal for holidays and special occasions.
History:
Biscotti originated in Italy as twice-baked cookies designed to last for long journeys. Over time, bakers around the world adapted biscotti recipes with regional flavours and ingredients. The combination of cranberries and pistachios is a modern twist, especially popular in holiday baking for its festive colors and contrasting flavours.
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Cranberry Pistachio Biscotti
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat sugar, eggs, butter, and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture to form a dough.
- Fold in cranberries and pistachios evenly.
- Shape dough into a log and place on the baking sheet.
- Bake for 20–25 minutes until lightly golden. Cool for 10 minutes.
- Slice into biscotti pieces and arrange cut-side down.
- Bake again for 10–15 minutes, flipping halfway, until crisp.
- Cool completely before serving or storing.
Notes
- Biscotti become crunchier as they cool.
- Use unsalted pistachios for better flavour control.
- A serrated knife ensures clean slices.
- Let the loaf cool slightly before slicing.
- Store in an airtight container for freshness.
Tips for Cranberry Pistachio Biscotti:
- Drizzle or dip biscotti in white chocolate for extra elegance.
- Lightly toast pistachios for enhanced flavor.
- Add orange zest for a citrusy twist.
- Bake longer for extra-crisp biscotti.
- Perfect for holiday cookie platters.
FAQs for Cranberry Pistachio Biscotti:
Q1: How long do Cranberry Pistachio last?
They stay fresh for up to 2 weeks in an airtight container.
Q2: Can I freeze biscotti?
Yes, baked biscotti can be frozen for up to 3 months.
Q3: Can I use fresh cranberries?
Dried cranberries are recommended; fresh ones add excess moisture.
Q4: Why are biscotti baked twice?
The second bake removes moisture, creating their signature crunch.
Q5: Can I substitute nuts?
Yes, almonds or walnuts can be used instead of pistachios.
Conclusion:
Cranberry Pistachio are a festive, crunchy, and flavourful treat that brings elegance to any dessert table. Easy to make and visually stunning, these biscotti are perfect for celebrations, gifting, or simply enjoying with your favorite warm beverage.