Pistachio Cranberry Biscotti Italian Recipe
This Pistachio Cranberry Biscotti recipe is a delightful Italian treat combining crunchy pistachios and tart dried cranberries in a twice-baked cookie. Flavored with vanilla, almond extract, and optional orange zest, these biscotti are perfect for dipping in coffee or tea. A drizzle of white chocolate adds a luscious finishing touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
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
- Prepare for baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well blended. This ensures an even distribution of leavening and seasoning.
- Blend wet ingredients: In a separate bowl, beat the eggs along with the vanilla extract, almond extract, and orange zest if using, to infuse the dough with fragrant flavors.
- Form dough: Gradually pour the wet ingredients into the dry mix and stir until a sticky, uniform dough forms. Avoid overmixing to keep the biscotti tender.
- Fold in add-ins: Gently fold in the shelled pistachios and dried cranberries, distributing them evenly throughout the dough for balanced texture and bursts of flavor.
- Shape and bake first time: Divide the dough into two equal portions. Shape each into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. Lightly flatten the tops and bake for 25 minutes until the logs are set and lightly golden.
- Cool and slice: Remove the logs from the oven and let them cool for 10 minutes to firm up. Reduce oven temperature to 300°F (150°C). Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices for the classic biscotti shape.
- Bake second time: Arrange the sliced biscotti on the baking sheet cut side down. Bake for 10 minutes, then flip each slice and bake an additional 8 to 10 minutes until crisp, dry, and golden, achieving the signature biscotti crunch.
- Finish and cool: Transfer the biscotti to a wire rack to cool completely. If desired, drizzle or dip the biscotti in melted white chocolate and let the chocolate set before serving or storing to add a creamy sweetness.
Notes
- For best results, use fresh, high-quality pistachios and cranberries to maximize flavor.
- You can omit the orange zest if you prefer a less citrusy flavor.
- Store biscotti in an airtight container at room temperature for up to two weeks; they maintain their crispness well.
- White chocolate coating is optional but adds a lovely contrast to the tart cranberries.
- Use a serrated knife when slicing to prevent crumbling the biscotti logs.
Keywords: pistachio biscotti, cranberry biscotti, Italian cookies, twice-baked biscotti, holiday biscotti, nut biscotti, white chocolate biscotti
