Delicious Cranberry Pistachio Biscotti Recipe

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

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dried cranberries and chopped pistachios.
7. 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.
8. Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden brown.
9. 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).
10. Transfer the cooled logs to a cutting board and using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
11. Place the biscotti slices back onto the baking sheet, cut-side down.
12. Bake for an additional 10 minutes. Then, flip the biscotti slices and bake for another 10 minutes, or until they are crisp and golden.
13. Remove from the oven and allow the biscotti to cool completely on the baking sheet.
14. Once cooled, store in an airtight container at room temperature for up to two weeks.

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