Enjoy the perfect combination of tart cranberries and crunchy pistachios in these delightful homemade biscotti. These twice-baked Italian cookies are lightly sweetened, making them the ideal treat to pair with your morning coffee or afternoon tea. With a crisp texture and a burst of flavors, this cranberry pistachio biscotti recipe is sure to become a favorite for any occasion.
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 pistachios, coarsely chopped
Directions
- Preheat the 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. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and chopped pistachios.
- Divide the dough in half. Shape each portion into a 10-inch long log and place them onto the prepared baking sheet, leaving space between the logs.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden brown.
- Remove from the oven and let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Transfer the cooled logs to a cutting board and using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the biscotti slices back onto the baking sheet, cut-side down.
- Bake for an additional 10 minutes. Then, flip the biscotti slices and bake for another 10 minutes, or until they are crisp and golden.
- Remove from the oven and allow the biscotti to cool completely on the baking sheet.
- Once cooled, store in an airtight container at room temperature for up to two weeks.
