Description
Cranberry Pistachio Biscotti are a delightful Italian treat that blend the sweet-tart flavor of dried cranberries with the rich, nutty essence of pistachios. These twice-baked cookies are crisp on the outside and slightly chewy on the inside, making them perfect for dipping in coffee or tea. Ideal for gatherings or a cozy afternoon snack, these biscotti will impress friends and family with their vibrant colors and irresistible taste.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup dried cranberries
- 1 cup shelled pistachios, chopped
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and sugar in a large bowl until combined.
- In another bowl, cream softened butter with eggs until fluffy; mix in vanilla extract.
- Gradually combine wet and dry mixtures until just incorporated; avoid overmixing.
- Gently fold in cranberries and pistachios.
- Shape dough into a log about 1 inch high and 3 inches wide on the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown; let cool slightly before slicing diagonally into half-inch pieces.
- Lay slices flat on the baking sheet and bake for an additional 10 minutes per side until crispy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti (25g)
- Calories: 95
- Sugar: 4g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg