Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti are crisp, twice-baked cookies filled with dried cranberries and pistachios.They offer a perfect blend of sweet and nutty flavors.These biscotti are easy to prepare and long-lasting.Perfect for gifting, holidays, or everyday coffee breaks.
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.