Description
Cranberry Pistachio Biscotti is a delightful, twice-baked Italian cookie that combines tart dried cranberries and crunchy pistachios with a hint of orange zest and almond extract. These biscotti have a crisp texture perfect for dipping in coffee or tea, and an optional white chocolate finish adds a touch of indulgence. With a balanced sweetness and a satisfying crunch, they’re an ideal treat for festive occasions or everyday snacking.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional but recommended)
- 1/2 cup light olive oil or neutral oil
- Zest of 1 large orange
Add-ins
- 1 1/2 cups shelled pistachios, roughly chopped
- 1 1/3 cups dried cranberries
Optional Finishing
- 1 cup white chocolate chips or melting wafers (for dipping or drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This forms the base for your biscotti dough.
- Whisk Wet Ingredients: In a separate bowl, beat the granulated sugar, eggs, vanilla extract, almond extract (if using), olive or neutral oil, and orange zest until the mixture is smooth and slightly lightened in color.
- Combine and Fold: Add the wet ingredients to the dry ingredients and stir until a cohesive dough forms. Carefully fold in the chopped pistachios and dried cranberries, distributing them evenly throughout the dough.
- Shape and Bake: Divide the dough into two equal parts. On a lightly floured surface, shape each half into a log approximately 12 to 14 inches long and 2 to 3 inches wide. Transfer the logs to the prepared baking sheets, flattening them slightly. Bake for 25 to 30 minutes until the logs are firm to touch and have turned a light golden color.
- Cool and Slice: Allow the baked logs to cool for 10 to 15 minutes so they are easier to handle. Meanwhile, reduce the oven temperature to 300°F (150°C). Slice the logs diagonally into 1/2-inch thick pieces to form the biscotti shape. Place the slices cut-side down back onto the baking sheets.
- Second Bake: Return the biscotti to the oven and bake for 10 to 12 minutes on each side, turning them over carefully to ensure both sides become crisp and golden. This twice-baking process gives biscotti their characteristic crunchy texture. Once done, let them cool completely on a wire rack.
- Optional Finishing Touch: If desired, melt white chocolate chips or wafers and dip one end of each biscotti in the chocolate or drizzle it over the tops. Allow the chocolate to set completely before serving or storing. This adds a rich, sweet contrast to the tart cranberries and nutty pistachios.
Notes
- Make sure to let the logs cool slightly before slicing to avoid crumbling.
- Slicing the logs diagonally maximizes the surface area for crispness.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- For a nut-free version, omit the pistachios or substitute with seeds like pumpkin or sunflower seeds.
- Use neutral oil like grapeseed if you prefer less olive flavor.
