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To make delightful pistachio cranberry biscotti, you need these simple ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup roasted pistachios, roughly chopped - 1/2 cup dried cranberries These items create a balance of sweet and nutty flavors. The flour gives structure, while the butter adds richness. Baking powder helps them rise, and salt enhances the taste. Eggs bind everything together and add moisture. Pistachios offer a crunchy texture, and cranberries bring a sweet-tart note. Using high-quality ingredients makes a big difference in your biscotti. Each bite should be a burst of flavor and texture. Now, gather these ingredients, and get ready for baking! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. Start by making sure your oven is warm. This helps the biscotti bake evenly and get nice and crispy. Lining the baking sheet with parchment paper keeps them from sticking. - Whisk together flour, baking powder, and salt. In a medium bowl, mix the flour, baking powder, and salt. I like to use a whisk here. This helps to blend everything well. Set this bowl aside for later. - Cream together butter and sugar. - Add eggs and vanilla extract. In a large bowl, cream the softened butter and sugar together. I use an electric mixer for about three to four minutes. This makes it light and fluffy. Then, add in the eggs one at a time. Mix well after each egg. Finally, stir in the vanilla extract for that sweet aroma. - Mix dry and wet ingredients. - Fold in pistachios and cranberries. Now, slowly add the dry flour mix into the wet mix. Stir until they come together. Next, fold in the chopped pistachios and dried cranberries. Make sure they are spread out in the dough. This gives you bites of flavor in every biscotti. - Shape dough into logs. - Initial baking duration and tips. Divide the dough in half. Shape each half into logs about 12 inches long and 2 inches wide. Place them on the prepared baking sheet, leaving space between each log. Bake them for 25 to 30 minutes until they look slightly golden. - Cool, slice into biscotti. - Instructions for second baking. Let the logs cool for about 10 minutes. Then, slice them diagonally into 1/2 inch thick pieces. Place these cut sides down on the baking sheet. Return them to the oven for another 10 to 12 minutes. This gets them nice and crispy. Let them cool completely on a wire rack before enjoying or storing. To get the right biscotti texture, pay close attention to mixing and baking times. Mix your butter and sugar well for about 3-4 minutes. This step makes your biscotti light and airy. When you bake, watch them closely. They should turn slightly golden but not too dark. This careful timing helps avoid a dry texture. You can swap ingredients if needed. For a healthier option, use coconut oil instead of butter. It gives a nice flavor and keeps the biscotti moist. If you want to cut sugar, try using honey or maple syrup. These alternatives work well and add a unique taste to your biscotti. Avoid overmixing your dough. This can lead to tough biscotti. Mix just until combined. When slicing, use a sharp knife and cut diagonally. This method creates a better shape and ensures even baking. Remember, the slices should be about 1/2 inch thick for the best crunch. Pro Tips Chill the Dough: For easier handling, chill the dough for about 30 minutes before shaping it into logs. This helps the biscotti hold their shape during baking. Use Fresh Ingredients: Ensure your baking powder and spices are fresh for the best rise and flavor. Stale ingredients can result in less than perfect biscotti. Perfect Slicing: Use a serrated knife to slice the biscotti logs. This will give you clean cuts and help prevent crumbling. Storage Tips: Store the biscotti in an airtight container at room temperature for up to two weeks. They also freeze well for longer storage. {{image_2}} You can boost your biscotti with fun flavors. Try adding chocolate chips for a sweet twist. The smooth chocolate pairs well with the crunch of pistachios. Another great option is to mix in orange zest. The citrus adds a fresh, zesty note. Both options bring new life to the classic recipe. For those with dietary needs, there are easy changes. To make gluten-free biscotti, use gluten-free flour. This swap keeps the texture while avoiding gluten. If you want a vegan option, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes, and it will thicken up nicely. You can adapt your biscotti to fit each season. In the fall, add pumpkin spice or cinnamon for warmth. For spring, consider using dried apricots and walnuts. These changes add joy and flavor for every season. Get creative and have fun with seasonal ingredients! To keep your pistachio cranberry biscotti fresh, store them in an airtight container. This helps maintain their crunch. Place them at room temperature, away from heat and light. Avoid using plastic bags, as they can make the biscotti soft. Instead, a cookie jar or a tin works best for storing. If you want to save some for later, freezing is easy. First, let the biscotti cool completely. Then, wrap each piece in plastic wrap. Place the wrapped biscotti in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to enjoy them, just thaw at room temperature. When stored properly, biscotti can stay fresh for up to two weeks. Keep an eye on them for any signs of softness or staleness. If they lose their crunch, it might be time to bake a fresh batch! Enjoying them at their best is key to savoring those flavors. Homemade biscotti can last up to two weeks when stored correctly. Keep them in an airtight container at room temperature. This way, they stay fresh and crunchy. For longer storage, you can freeze them for up to three months. Just wrap them tightly in plastic wrap, then put them in a freezer bag. Yes, you can make biscotti ahead of time! In fact, it’s a great idea. You can bake them a few days in advance. Just be sure to store them properly. If you need to make them weeks ahead, freeze them. They will taste fresh when you thaw them. You can serve pistachio cranberry biscotti in many fun ways. They are great with coffee or tea. You can also pair them with a sweet dessert wine. For a fun twist, try dipping them in melted chocolate. This adds a rich flavor that complements the nuts and cranberries. Absolutely! You can customize the ingredients as you like. If you want to switch nuts, try almonds or walnuts. You can also add spices like cinnamon or nutmeg for extra flavor. Want a sweeter touch? Toss in some chocolate chips or dried orange zest. The options are endless, so have fun with it! In this post, we explored how to make pistachio cranberry biscotti. We covered ingredients, step-by-step baking, tips, variations, and storage. Remember to mix well but avoid overmixing. Try different flavors or substitutes based on your needs. Storing your biscotti properly will keep them fresh and tasty. By following these steps, you can enjoy a delightful treat. Happy baking and enjoy your homemade biscotti!

Pistachio Cranberry Biscotti

Deliciously crunchy biscotti with roasted pistachios and dried cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup roasted pistachios, roughly chopped
  • 1/2 cup dried cranberries

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer (about 3-4 minutes).
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  • Fold in the chopped pistachios and dried cranberries, ensuring they are evenly distributed throughout the dough.
  • Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet, leaving space between the logs.
  • Bake in the preheated oven for 25-30 minutes, or until slightly golden.
  • Remove from the oven and allow the logs to cool slightly (about 10 minutes).
  • Carefully slice the logs diagonally into 1/2 inch thick slices, placing them cut side down back on the baking sheet.
  • Return the biscotti to the oven and bake for an additional 10-12 minutes, or until they are crispy and golden.
  • Let the biscotti cool completely on a wire rack before serving or storing.

Notes

Allow biscotti to cool completely for best texture.
Keyword biscotti, cookies, cranberry, pistachio