Cranberry Pistachio Biscotti
User Reviews
3.7
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
30
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Calories
128 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Cranberry Pistachio Biscotti
Description
Cranberry Pistachio Biscotti is a classic Italian-style twice-baked cookie featuring butter, sugar, vanilla, and almond extracts for aromatic depth. The dough incorporates pistachios—either roasted or raw—and dried cranberries, providing a nutty and tart contrast. After the initial bake in shaped loaves, the dough is sliced into thin 1/4-inch pieces and baked again to achieve the signature crispness of biscotti. This process creates dry, crunchy cookies suitable for dipping.
The recipe optionally includes a white chocolate coating for added sweetness and texture. The biscotti can be served with coffee, tea, or as a snack, offering a balance of buttery richness and fruity nuttiness.
The dough is slightly tacky, so buttering your hands helps in shaping. Careful slicing with a serrated knife ensures neat cuts, and flipping the slices midway helps them brown evenly while maintaining crispness.
Ingredients
biscotti
- 5 Tbsp butter melted and cooled, unsalted
- 3/4 cup sugar
- 2 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 egg large
- 2 egg large, whites
- 1 1/2 cups pistachio nuts I used roasted and salted, but you can also use raw chopped
- 1 cup dried cranberries
- 2 1/2 cups all-purpose flour
chocolate coating, optional
- 12 oz white bark coating chopped, or white chocolate chips
Instructions
- Preheat the oven to 325F
- Line a baking sheet with parchment paper.
- Combine the butter, sugar, extracts, baking powder and salt in a large bowl. Beat in the eggs and egg whites. I did this in a stand mixer.
- Fold in the nuts and cranberries, and then slowly fold in the flour.
- The dough will be tacky, but divide it in half, and place each half on the baking sheet, and form two loaves, each about about 8x4. It helps to lightly butter your hands. Make sure the loaves are at 3" apart so they won't merge when they bake.
- Bake for 24-28 minutes until a toothpick comes out clean. (don't overbake)
- Cool the pan on a rack for 15 minutes.
- Now move the loaves to a cutting board and cut each loaf into 1/4 inch slices. Use a sharp serrated bread knife. Lay out the slices on 2 baking sheets. Bake on separate oven racks for 12 minutes, then flip the cookies over and switch the cookie sheets. Bake another 5-7 minutes.
- Turn off the oven and leave the cookies inside with the door closed, for about 10 minutes.
- Let the cookies cool on a rack before dipping in chocolate.
- For the coating, make sure you have chopped your bark coating into small pieces, and then put it in a microwave safe bowl. Microwave for 60 seconds, then stir. If you need more time, microwave in super short bursts of 15 seconds, until is is melted smooth and glossy. Stir it in between to help it melt.
- Dip each biscotti halfway into the chocolate, let the excess drip off, and then lay it down on waxed or parchment paper to firm up.
- Note: I find it easiest to have the chocolate in a 2-cup glass measuring cup, that way the chocolate is deep enough for easy dipping. As the chocolate level goes down, just tip the cup as you dip the last cookies, so that they get a good coating.
- When completely hardened, wrap the biscotti in cellophane to give or store.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1biscotti | |
| Calories | 128kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 47mg | 2% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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