Cranberry Pistachio Biscotti
These cranberry pistachio biscotti are crisp, festive cookies packed with tart cranberries and crunchy pistachios. Perfect for holiday gifting or dipping into coffee, tea, or hot cocoa.
Servings: 24 cookies
Calories: 140kcal
Cost: 10
Equipment
- mixing bowls
- electric mixer
- measuring cups and spoons
- baking sheet
- parchment paper
- spatula
- sharp knife
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 0.75 cup dried cranberries
- 0.75 cup shelled pistachios
- 0.5 cup white chocolate (optional, for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla, and almond extract.
- Gradually add dry ingredients to the wet mixture. Stir in cranberries and pistachios.
- Divide dough in half. Shape each half into a 12-inch log and place on baking sheet. Flatten slightly.
- Bake for 25–30 minutes until golden. Remove and cool for 10 minutes.
- Slice logs diagonally into 1/2-inch slices. Place slices cut side down on baking sheet and bake for 10–12 minutes per side until crisp.
- Optional: Drizzle cooled biscotti with melted white chocolate.
Notes
Drizzle with white chocolate for an elegant finish. Store in an airtight container for up to two weeks, or freeze for longer storage.