Description
A delightful recipe for Cranberry Pistachio Biscotti, perfect for a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a separate bowl, combine the flour, baking powder, and salt, whisking them together until well mixed.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy.
- Incorporate the eggs one at a time, ensuring each is fully blended before adding the next, followed by the vanilla extract.
- Gradually mix in the dry ingredients until just combined, then gently fold in the cranberries and chopped pistachios.
- Shape the dough into two logs, each approximately 12 inches long and 2 inches wide, placing them on the prepared baking sheet.
- Bake these logs for 25-30 minutes, or until they achieve a lovely golden hue.
- Once baked, allow them to cool for about 10 minutes before slicing them diagonally into 1/2-inch thick pieces.
- Arrange the slices cut side down on the baking sheet and return them to the oven for an additional 10-15 minutes, flipping them halfway through to ensure even crispness.
- Transfer the biscotti to a wire rack to cool completely before indulging in these delightful treats.
Notes
- Yields 12 servings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Cranberry Pistachio Biscotti, Biscotti Recipe, Italian Biscotti