Don’t you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!
Pistachio Cranberry Biscotti
Pistachio Cranberry BiscottiA few other favorites are Chocolate Pistachio Biscotti, Pumpkin Hazelnut White Chocolate Biscotti and Chocolate Chocolate Chip Biscotti.
My husband always brings up the Chocolate Pistachio Biscotti I posted last year. I try not to make those too often because the two of us have no self-control when I bake them (so good!).
This year I played around with this cranberry-pistachio version which I adapted from last year’s recipe. I cut back on the butter a bit which created a stickier dough… a bit messy to work with so I sprinkling some flour on the dough and cookie tin or you can handle the dough with wet hands but the results where so darn good I wouldn’t change a thing next time!
Cranberry Pistachio Biscotti
Ingredients
- 1-3/4 cup all purpose flour, + more for dusting
- 1-1/2 tsp baking powder
- pinch of salt
- 3/4 cup whole unsalted shelled pistachios
- 1/3 cup craisins
- 2 tbsp unsalted butter, softened
- 3/4 cup superfine sugar, you can put sugar in food processor
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°.
- Line baking sheet with silpat or parchment paper.
- In a medium bowl, combine flour, baking powder, and salt.
- Add pistachios, cranberries and mix.
- In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
- Add vanilla and eggs, one at a time.
- Add the dry ingredients and mix on low speed until just combined to make a dough.
- Remove the dough (if too sticky sprinkle flour over it and on work surface).
- Divide into three pieces and form into long flat logs about 11 inches long x 1-1/2 inches wide.
- Place on the lined baking sheets and bake 20-25 minutes.
- When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
- Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
- Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.
Amazing & addictive! Made for 3rd time yesterday with food processor: food-process regular granulated sugar to make superfine; transfer elsewhere. Whisk dry ingredients together in separate bowl. Whirl eggs and vanilla in food processor; scatter cut-up butter atop and whirl again. Add dry ingredients a half cup at a time, 5 pulses to combine; repeat until choppy dough forms. Scatter add-ins atop. Pulse to mostly combine. Turn out onto flour-dusted Silpat and scrape into a ball. Divide into thirds and proceed as written. I cut thinner than directed on an extreme angle, then lower oven temp to toast. Lemon or orange zest is a nice addition.
So good! Followed the recipe, with 2 exceptions-did not use food processor for sugar and used 1/2 Monkfruit and 1/2 granulated sugar.Â
Hubby liked them too! Not going to dip them in white chocolate to save some more calories.
Definitely a keeper that I will make again! Thank you for sharing the recipe.Â
Can I use fresh cranberries? If yes, do I need to di anything different?
I haven’t tested with fresh
Can you freeze them