🟢 Cranberry Pistachio Biscotti (Full Recipe)
⏱ Time
-
Prep: 15 minutes
-
Bake: 45–50 minutes
-
Cool: 20 minutes
-
Total: ~1 hour 25 minutes
🍪 Yield
About 18–24 biscotti, depending on thickness
🧾 Ingredients
Dry Ingredients
-
2 cups all-purpose flour
-
¾ cup granulated sugar
-
1½ teaspoons baking powder
-
¼ teaspoon salt
Wet Ingredients
-
2 large eggs (room temperature)
-
1 teaspoon vanilla extract
-
½ teaspoon almond extract (optional but recommended)
Mix-ins
-
¾ cup dried cranberries
-
¾ cup shelled pistachios (unsalted, roughly chopped)
Optional
-
½ cup white chocolate chips or melted white chocolate for dipping
👩🍳 Instructions
1️⃣ Preheat & Prep
-
Preheat oven to 350°F (175°C)
-
Line a baking sheet with parchment paper
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together:
-
Flour
-
Sugar
-
Baking powder
-
Salt
3️⃣ Mix Wet Ingredients
In a separate bowl, whisk:
-
Eggs
-
Vanilla extract
-
Almond extract
4️⃣ Combine
-
Add wet ingredients to dry ingredients
-
Mix until a soft dough forms
-
Fold in cranberries and pistachios
5️⃣ Shape the Dough
-
Divide dough in half
-
Shape each half into a log about 10 inches long and 2 inches wide
-
Place logs on baking sheet, spaced apart
6️⃣ First Bake
-
Bake for 25–30 minutes, until lightly golden
-
Remove and let cool for 10–15 minutes
7️⃣ Slice
-
Reduce oven temperature to 325°F (165°C)
-
Using a sharp knife, slice logs diagonally into ¾-inch slices
8️⃣ Second Bake
-
Lay slices cut-side down
-
Bake 10 minutes, flip, then bake another 10–15 minutes
-
Bake longer for extra crunch
9️⃣ Cool Completely
-
Transfer to a wire rack
-
Biscotti will harden as they cool
❓ Q & A – Cranberry Pistachio Biscotti
Q: Why are biscotti baked twice?
A: The first bake cooks the dough. The second bake dries it out, giving biscotti their signature crunch.
Q: Can I make them softer?
A: Yes! Bake the second time for less time (8–10 minutes per side) for a softer texture.
Q: Can I use salted pistachios?
A: You can, but reduce the added salt slightly so they’re not too salty.
Q: Can I substitute cranberries?
A: Yes! Try:
-
Dried cherries
-
Raisins
-
Dried apricots (chopped)
Q: How do I store biscotti?
A:
-
Room temperature: airtight container for up to 2 weeks
-
Freezer: up to 3 months
Q: Can I add chocolate?
A: Absolutely! Dip cooled biscotti in melted white or dark chocolate and let set.
Q: Why did my biscotti spread too much?
A: This can happen if:
-
Eggs were too large
-
Dough was too warm
-
Logs were too thin
Chill dough for 10 minutes if needed.