Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti are crisp, twice-baked Italian cookies made with flour, eggs, sugar, pistachios, and dried cranberries. Lightly sweet and crunchy, they’re perfect for dipping into coffee or tea and make a wonderful everyday or holiday treat.
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Servings: 15
Ingredients
- 1 ⅔ c all-purpose flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 large eggs
- ⅔ c granulated sugar
- 2 tbsp oil vegetable or light olive oil
- ⅔ c pistachios whole or chopped
- ⅔ c dried cranberries craisins
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Combine the Dry Ingredients
- In a small bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly combined. Set the mixture aside.
Step 3: Mix the Eggs and Sugar
- In a large mixing bowl or stand mixer, lightly beat the eggs. Gradually add the sugar while continuing to mix until the mixture becomes pale and slightly thickened.
Step 4: Add the Oil
- Slowly incorporate the oil into the egg mixture while mixing. Continue beating for approximately 1–2 minutes, or until the mixture appears smooth and light in color.
Step 5: Incorporate the Dry Ingredients
- Add the flour mixture to the wet ingredients and mix gently until the dough just comes together. Avoid overmixing.
Step 6: Add the Pistachios and Cranberries
- Fold in the pistachios and dried cranberries until they are evenly distributed throughout the dough. If the dough appears slightly dry, add ½ teaspoon vegetable oil to help bring it together.
Step 7: Shape the Dough
- With lightly moistened hands, shape the dough directly on the prepared baking sheet into a log approximately 1 inch thick and 3 inches wide.
Step 8: First Bake
- Bake the dough log for about 25 minutes, or until it becomes lightly golden and firm to the touch. Remove the baking sheet from the oven and allow the log to cool for approximately 10 minutes.
Step 9: Slice the Biscotti
- Using a sharp knife, cut the baked log into ½-inch thick slices. Place the slices on their sides on the baking sheet.
Step 10: Second Bake
- Return the biscotti to the oven and bake for 10–12 minutes, or until they become golden and crisp. Transfer the biscotti to a wire rack and allow them to cool completely before serving.
Notes
To prepare gluten-free Cranberry Pistachio Biscotti, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binding ingredient. If the flour blend does not contain xanthan gum, add ½ teaspoon xanthan gum to help maintain the structure of the dough.
Because gluten-free dough can be slightly more delicate, handle it gently when shaping the log. If the dough feels sticky, lightly chill it for 20–30 minutes before shaping. Ensure that the baking powder and other ingredients are labeled gluten-free to prevent cross-contamination.