Cranberry and Pistachio Biscotti

4.49 from 85 votes

Cranberry and Pistachio Biscotti

Cranberry and Pistachio Biscotti – crunchy and amazing biscotti loaded with cranberry and pistachio. Easy recipe that you can make at home this holiday season.

Prep Time15

Cook Time45

Total Time1

Course: Cookies

Cuisine: Baking Recipes

Keyword: Cranberry and Pistachio Biscotti

Servings: people

Author: Bee Yinn Low

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

1. Dried cranberries can substituted with dried cherries. 2. You can substitute pistachios with other nuts (such almonds) or dried cranberries. 3. After keeping the biscotti for some time, they may turn soft. To crisp them, bake in a preheated oven at 150°c for 5-10 minutes.

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