Pistachio & Cranberry Biscotti
image/svg+xml Recipes Pistachio & Cranberry Biscotti

Pistachio & Cranberry Biscotti

You can never get bored with cookies. This is because there are a never ending number of ways to bake them. Today we offer you another one: biscotti with American pistachios and cranberries. If you want to know more about the “green nuts” used in this recipe – take the time to read an article about American pistachios on our website.

Ingredients

  • 1 cup shelled raw American pistachios
  • 1 cup dried American cranberries
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 110 grams unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Cooking steps

Step 1

Preheat the oven to 180°C. Spread the pistachios on a baking tray and bake until golden, about 6 minutes and let cool. Turn the oven down to 160°C.

Step 2

In a small bowl, whisk the flour, baking powder, baking soda and salt. In a separate bowl, beat the butter with the sugar until the mixture lightens and gets fluffy. Beat in the eggs, one at a time, and add the vanilla extract. At low speed, beat in all the dry ingredients. With a wooden spoon, stir in the pistachios and cranberries.

Step 3

Take a large cookie sheet and grease it with butter and sprinkle with flour. Pat the dough out on the sheet into two 35-cm-long logs 2.5 cm wide and 2.5 cm high, leaving 7 cm between them. Bake in the lower third of the oven until golden, about 20 minutes. Transfer the cookie sheet to a cooling rack or a cutting board; let the logs cool for 5 minutes. Using a serrated knife, slice logs on the diagonal, 1 cm thick.

Step 4

Bake the slices for 7 minutes on each side. Transfer the biscotti to a cutting board to cool completely.

Enjoy biscotti with a cup of your favorite tea, coffee, or a glass of milk. Serve them as a dessert after dinner, grab them as a crunchy snack throughout the day or wrap them up as a perfect homemade gift. Bon Appetit!

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