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Cranberry and Pistachio Biscotti - crunchy and amazing biscotti loaded with cranberry and pistachio. Easy recipe that you can make at home this holiday season.
Christmas is a week away and I am sure this weekend you will be busy with last minute baking (and shopping!).
It’s going to be madness out there if you are out shopping, but in the kitchen, you can control the madness if you choose a few great recipes to make, for example, this amazing cranberry and pistachio biscotti that is sure to please.
The original recipe came from Food 4 Tots.
First of all, the combinations are just brilliant.
First, you have the colorful dried cranberry, and secondly, pistachio. Pistachio, I mean, how can anything be wrong when it has loads of pistachio in it?
Every bite of this crunchy and crispy biscotti is bursting with the nutty flavors of the pistachio and the fruity nuance from the cranberry.
I simply love them.
The best way to enjoy is with your favorite cup of coffee, sipping your coffee, having a conversation and then take a bite of the amazing biscotti.
After all, holiday season is about spending good quality time with your family and loved ones, so make sure you get the ingredients this weekend and bake this Cranberry and Pistachio Biscotti.
Frequently Asked Questions
This recipe is only 305 calories per serving.
What To Serve With Cranberry And Pistachio Biscotti
For a delightful afternoon tea, I recommend the following recipes:
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Cranberry and Pistachio Biscotti
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 large egg, about 70g, at room temperature
- 1/3 cup fine sugar
- 1 pinch salt
- 60 g (2 oz) pistachios
- 1/4 cup dried cranberries
- 1/8 teaspoon vanilla extract, more or less (optional)
- 1 medium grated orange zest
Instructions
- To rehydrate the cranberries, place them in a plastic bag, pour in some water, and then immediately pour it out, retaining a little. Leave the cranberries at room temperature for at least 2–3 hours or overnight. Before using, remove the cranberries from the bag and pat them dry with a kitchen towel. (Alternatively, you can place the dry cranberries in a mug with ¼ cup of water, microwave for 30 seconds, drain, and pat dry before setting aside.)
- Rinse the pistachios lightly and pat them dry with a kitchen towel (this step is optional). Roast the pistachios in a preheated oven at 160°C (320°F) for 2–3 minutes. Set aside. In a mixing bowl, combine the flour and baking powder, then sift together. Add the orange zest and mix well, using your fingertips to break up any lumps.
- In another bowl, lightly beat the egg with a hand whisk or electric mixer. Then, add the sugar and salt, and beat until the mixture is fluffy and pale. Add the vanilla extract (if using) and mix well. Gradually add the flour and baking powder, using a plastic scraper to combine all the ingredients until well mixed. You can use techniques such as cutting, pressing, and scraping to blend the mixture.
- Then add the pistachios and cranberries, mixing until well combined to form a dough. At this stage, the dough will be quite sticky, so dust your hands and countertop with more flour before proceeding to the next step.
- Transfer the dough to a floured surface. Divide it into two equal portions, then roll each portion into log shapes measuring approximately 20 cm in length, 5 cm in width, and 2 cm in thickness (8 inches x 2 inches x ¾ inch). Flatten each log slightly.
- Place the logs on a baking tray lined with greaseproof paper. Transfer the tray to the oven, positioning it on the lower rack, and bake at 160°C (320°F) for 30 minutes, or until the logs are well-risen and firm. If the logs show uneven coloring, rotate them to 180°C (350°F) for the last 5 minutes. Remove from the oven and let cool for about 10 minutes.
- When the logs are cooled, use a serrated knife to cut them diagonally into thin slices, about 0.8 cm (0.3 inches) thick or thinner. Arrange the slices on the lined baking tray, then transfer to the oven, placing the tray on the lowest rack. Bake at 150°C (302°F) for 12 minutes, flipping the slices halfway through (after 6 minutes), or until they are slightly golden brown. Allow to cool on a rack and store in an airtight container for several weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where’s the oil ? Butter ?
The traditional recipe uses no form of yeast or fat (butter, oil, milk).
where is the moisture in the recipe. mine wasn’t even a batter.
Hi Fran. It is not a wet batter, more like a firm dough. The texture is just exactly right for biscotti. If it will make you feel better, do read the reviews from the other readers who have tried the recipe.
Excellent recipe. I’ve tried about 10 different biscotti recipes and this one is the most satisfying. I swear by weighing ingredients. My two AA large Costco eggs were 25 grams short of the recipe weight so I knew to add about a half egg more. The dough was perfect.
Awesome!?
I had no problems with this recipe. All the flavors were just bursting with flavor!!!!
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