Cranberry and Pistachio biscotti make a good tea-time companion. With the right amount of sweetness, these crisp and crumbly cookies taste heavenly and will never fail to impress anyone.
Moreover, the cranberries and pistachios add a beautiful combination of color and makes an ideal gift for Christmas or any other occasion.
All you need to know about biscotti:
For all those people who love to bake and experiment in their kitchens, try your hands on this cranberry pistachio biscotti.
If you are looking for the best biscotti recipe, I have got you covered.
Although, you can find a number of Italian biscotti recipes on the internet, this simple and easy biscotti recipe will make you an expert at making these delicious cookies. Everyone just falls in love with it.
Well, what are you waiting for?
What is biscotti:
Biscottis are double or twice-baked Italian cookies. It is the process of double baking that makes these cookies crunchy.
Owing to its hard texture, these cookies are perfect to be dunked in milk, coffee, or tea. However, the addition of cranberries in these cookies also makes them soft and chewy.
This balanced combination of crunch and softness makes these cookies a real winner.
Different alternatives to cranberry and pistachio biscotti:
You can substitute cranberries and pistachios with other dry fruits, nuts, seeds, or keep it plain. If you like it be less crumbly try the cranberry and almond biscotti. There is less butter in it.
Other delicious treats you may like:
bun maska, a sweet bread with fresh white butter
rich butter cake
saffron almond coffee cake
chocolate chip cookies
Mawa cake | Indian Milk cake, or
Chai coffee cake
Look at these beauties. As I said, it will make a great gift.
Additionally, you will love the crunch and look of pistachios.
Cranberry pistachio biscotti with butter
Cranberries and Pistachios are an ideal combination for biscotti.
As I mentioned, the best thing about biscotti is that you can substitute cranberry and pistachio with any other nuts or dry fruits that you love.
How to make biscotti?
Firstly, make the dough and fold in the cranberries and nuts.
After that, transfer onto a parchment paper-lined baking sheet. Shape it into a log and flatten it out to ½ inch thickness. It will expand a little during baking.
Baking the biscotti:
Make sure that you carefully follow these instructions so that your biscotti turn out to be perfect.
First, bake for 25 minutes at 350°F/ 175 °C.
Let it cool for some time before you cut or else it will crumble and you might not get a good shape.
Finally, with a serrated knife, cut crosswise into ½ inch thickness.
Before cutting, make sure that you place a knife on the top and gently press it down. Do not go back and forth. This will help to minimize the crumbs.
Turn the heat down to 300 °F/150 ° C.
Arrange the cut side up on a baking tray and bake for an additional 30 minutes. After the 1st 15 minutes, turn the biscotti and bake for another 15 minutes.
Place it on a baking sheet and bake for 15 minutes. After 15 minutes, turn it the other way around and bake again for another 15 minutes. This will give it an even color.
Tips for making perfect biscotti:
Following these tips will ensure that your biscotti always turn out to be perfect:
- Always use a serrated knife. Place the knife on top, and gently press it down. Do not cut in a sawing motion.
- After the first bake, allow the biscotti to cool for about 10 minutes. However, avoid leaving the dough for too long, as it will make it hard and difficult to cut. On the other hand, if you cut them when they are hot, the slices will crumble.
- After the second bake, make sure that the biscotti cools on a wire rack. This will allow them to crisp completely.
Storage of biscotti:
Biscotti can stay fresh for a long time if they are stored properly. Therefore, it is best to freeze them by storing them in an airtight freezer bag. You can store for up to 30 days.
Whenever you feel like enjoying these baked goodies, simply defrost them and then bake at 300°F for 5-10 minutes to get that crispy texture.
This Cranberry and Pistachio biscotti has just the right amount of sweetness and is a good tea time companion. Cranberries and Pistachios make an ideal combination too.
- 2 and 1/2 cups (300g) All-Purpose Flour
- 1 and 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (113g) (1 stick) unsalted butter
- 3/4 cup (150g) sugar
- 2 Eggs
- 1 teaspoon vanilla extract
- 1/2 cup cranberries
- 1/2 cup pistachios coarsely chopped
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Preheat the oven to 350 Degrees Fahrenheit / 175 Degrees Celsius. Sift All-purpose flour + baking powder + salt and keep aside.
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Beat butter + sugar until soft and fluffy. Add eggs, one at a time. Stir in the vanilla and mix again.
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Add the dry ingredients to the egg mixture. Bring the dough together. It will be soft and slightly sticky to touch. Fold in the cranberries and pistachios.
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Transfer onto a baking tray lined with a parchment paper, form a log and flatten it out. It should be about 4 inches in width and 1/2 inch thickness.
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Bake for 25 minutes until the top is slightly brown. Take it out of the oven and let it cool for about 15 minutes.
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Turn the heat down to 300 Degrees Fahrenheit/150 Degrees Celsius.
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With a serrated knife, cut crosswise into 1/2 inch thickness. Arrange the cut side up on a baking tray and bake for additional 30 minutes. After the 1st 15 minutes, turn the biscotti and bake for another 15 minutes.
To cut, place a knife on the top and gently press it down. Do not go back and forth. This will help to minimize the crumbs.
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