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Pistachio Cranberry Biscotti Italian

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3.8 from 86 reviews

Crisp and flavorful Italian biscotti infused with crunchy pistachios and tart dried cranberries, perfect for pairing with coffee or tea. This festive treat offers a delightful blend of textures and subtle citrus hints, making it an ideal homemade gift or a delicious snack to enjoy any time.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

Flavorings

  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Zest of 1 orange (optional)

Wet Ingredients

  • 3 large eggs

Add-ins

  • 1 cup shelled unsalted pistachios
  • 1 cup dried cranberries

For Finishing (optional)

  • 4 ounces white chocolate, melted

Instructions

  1. Prepare for baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined for a uniform base.
  3. Blend wet ingredients: In a separate bowl, beat the eggs along with vanilla extract, almond extract, and the optional orange zest, creating a fragrant and flavorful liquid mixture.
  4. Form dough: Pour the wet ingredients into the dry mix and stir thoroughly until a sticky dough forms, ensuring all ingredients are well incorporated.
  5. Fold in add-ins: Gently mix in the shelled unsalted pistachios and dried cranberries, distributing them evenly throughout the dough for balanced flavor and texture.
  6. Shape and bake first time: Divide the dough into two equal parts. Shape each into a log about 12 inches long and 2 inches wide on the lined baking sheet. Lightly flatten the tops and bake for 25 minutes until the logs are set and lightly golden.
  7. Cool and slice: Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Meanwhile, reduce the oven temperature to 300°F (150°C). Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices to maximize crispness.
  8. Bake second time: Arrange the biscotti slices cut side down on the baking sheet. Bake for 10 minutes, flip each slice, then bake for an additional 8–10 minutes until the biscotti are crisp and golden brown.
  9. Finish and cool: Transfer the biscotti to a wire rack to cool completely. Optionally, drizzle or dip the cooled biscotti with melted white chocolate and allow it to set before serving or storing.

Notes

  • For a citrusy twist, include the orange zest as indicated in the recipe.
  • Ensure biscotti slices are uniform in thickness for even baking.
  • Store biscotti in an airtight container to maintain crispness for up to two weeks.
  • White chocolate drizzle is optional but adds a festive touch and extra sweetness.
  • Use a serrated knife for clean, easy slicing of the baked logs.

Find it online: https://yumfoodusa.com/pistachio-cranberry-biscotti-italian/