Pistachio and Cranberry Biscotti
Pistachio and Cranberry Biscotti is a delightful treat that perfectly balances nutty pistachios with the sweet-tartness of dried cranberries. Each crunchy bite offers an enjoyable texture, making these biscotti ideal for pairing with your morning coffee or afternoon tea. This simple recipe requires minimal ingredients and yields visually stunning biscotti that are perfect for sharing at gatherings or savoring solo.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup unsalted pistachios, chopped
- 3/4 cup dried cranberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and stir in vanilla. Add this mixture to the dry ingredients and mix until just combined.
- Gently fold in pistachios and cranberries.
- Shape the dough into two logs on the prepared baking sheet, spacing them apart.
- Bake for about 25 minutes until golden brown. Let cool slightly before slicing logs diagonally into half-inch thick pieces.
- Return slices to the oven for an additional 10-15 minutes until crispy.
Nutrition
- Serving Size: 1 biscotti (30g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg