Description

Cranberry Pistachio Biscotti are the perfect blend of sweet and nutty flavors, delivering a satisfying crunch with each bite. These delightful cookies feature a golden-brown exterior and a chewy center filled with tart cranberries and rich pistachios. Ideal for dipping in coffee or enjoying as an afternoon snack, this biscotti recipe is versatile enough to brighten any occasion. With their irresistible taste and texture, these treats are sure to become a favorite in your kitchen.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3 large eggs (room temperature)
2 tsp vanilla extract
1 cup dried cranberries
1 cup unsalted pistachios

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in cranberries and pistachios.
Transfer dough to the baking sheet, shaping it into two logs about 12 inches long. Flatten slightly.
Bake for 25-30 minutes until golden. Let cool for 10 minutes before slicing into pieces.
Place cut-side down on the sheet and bake again for 10-15 minutes for added crispiness.

Nutrition

Serving Size: 1 serving
Calories: 100
Sugar: 6g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Ensure all ingredients are fresh for optimal flavor. For variety, swap pistachios with almonds or walnuts. Store biscotti in an airtight container at room temperature for up to two weeks.