Cranberry Pistachio Biscotti
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4.9
26 reviews
Excellent
Cranberry Pistachio Biscotti
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These cranberry pistachio biscotti, a sweet, tart, and nutty cookies made from cranberries and pistachios, make a great gift to make for Christmas.
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Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tick butter softened, unsalted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon orange zest from 1 orange, preferably organic, finely grated
- 1 1/4 cups pistachio shelled, unsalted
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl with an electric mixer on medium-high speed, beat the butter until lighter in texture. Add the granulated and brown sugars and beat until fully blended. Beat in the eggs, 1 at a time, and then add the vanilla and orange zest and mix until combined. With the beater on low speed, mix in the flour mixture just until the dough starts to clump together. Mix in the pistachios and cranberries. Using your hands or a rubber spatula, gather the dough into a ball and then divide it in half.
- Using lightly floured hands, place each half of the dough on one side of the prepared sheet. Shape the dough into rectangular loaves about 13 inches long and 2 1/2 inches wide each. Make sure the loaves are at least 3 inches apart on the sheet.
- Bake, rotating the sheet from front to back about halfway through baking, for 30 to 35 minutes, until the loaves are nicely golden and the tops feel mostly firm when gently pressed. Transfer the sheet to a wire rack to cool for 10 minutes and reduce the oven temperature to 325°F (160°C).
- After 10 minutes of cooling, carefully peel 1 of the loaves off the parchment paper and transfer it to a cutting board. Using a serrated knife in a long sawing motion, cut the loaf on a slight diagonal into 3/4-inch-thick slices. Discard the parchment and place the biscotti, cut side down, back on the baking sheet. Repeat with the other loaf. Bake for 10 minutes. Turn the biscotti over to the other side and bake for about 10 minutes longer or until lightly toasted. Remember that the biscotti will crisp even more as they cool. Transfer the biscotti to the rack to cool. (You can store the biscotti in an airtight container for up to 2 weeks or freeze them for up to 2 months. You can perk up the biscotti by toasting them in a 350°F (175°C) oven for about 5 minutes.)
Nutrition Information
Show Details
Serving
1biscotti
Calories
140kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
18mg
(6%)
Sodium
23mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 34biscotti
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1biscotti | |
| Calories | 140kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 23mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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