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Pistachio and Cranberry Biscotti

These Pistachio and Cranberry Biscotti are a delightful treat, perfect for dipping in coffee or tea, making them ideal for snack time or holiday gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 250 g all-purpose flour (2 cups)
  • 200 g granulated sugar (1 cup)
  • 7 g baking powder (1.5 teaspoons)
  • 2 g salt (1/2 teaspoon)
Wet Ingredients
  • 2.5 ml vanilla extract (1/2 teaspoon)
  • 2.5 ml almond extract (1/2 teaspoon)
  • Zest of 1 orange (optional)
  • 3 large eggs
Mix-ins
  • 150 g unsalted pistachios (1 cup)
  • 150 g dried cranberries (1 cup)
  • 115 g white chocolate (melted, about 1 cup)

Method
 

Preparation
  1. Preheat your oven to 175 °C (350 °F). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk the eggs with the vanilla and almond extracts. If using orange zest, add it in now.
  4. Combine the wet and dry ingredients, mixing until a sticky dough forms.
  5. Gently fold in the pistachios and cranberries until evenly distributed.
  6. Divide the dough into two equal parts and shape each into logs about 5-7 cm (2-3 inches) wide.
Baking
  1. Bake the logs for approximately 25 minutes, or until lightly golden.
  2. Allow the logs to cool briefly before slicing into 1.5 cm (about ½ inch) thick pieces.
  3. Place the slices back on the baking sheet and bake for an additional 10 minutes until golden and crispy.
  4. Let the biscotti cool completely. If desired, drizzle or dip with melted white chocolate.

Notes

Store biscotti in an airtight container at room temperature for up to two weeks. They become crunchier over time. Variations include using different dried fruits or nuts and adding spices like cinnamon or nutmeg for extra flavor.