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Cranberry and Pistachio Biscotti
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

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.

Course: Snacks
Cuisine: Italian
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 Degrees Fahrenheit / 175 Degrees Celsius. Sift All-purpose flour + baking powder + salt and keep aside.

  2. Beat butter + sugar until soft and fluffy. Add eggs, one at a time. Stir in the vanilla and mix again.

  3. 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.

  4. 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.

  5. Bake for 25 minutes until the top is slightly brown. Take it out of the oven and let it cool for about 15 minutes.

  6. Turn the heat down to 300 Degrees Fahrenheit/150 Degrees Celsius. 

  7. 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.

Recipe Notes

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.