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Cranberry and Pistachio Biscotti - crunchy and amazing biscotti loaded with cranberry and pistachio. Easy recipe that you can make at home this holiday season.
Christmas is a week away and I am sure this weekend you will be busy with last minute baking (and shopping!).
It’s going to be madness out there if you are out shopping, but in the kitchen, you can control the madness if you choose a few great recipes to make, for example, this amazing cranberry and pistachio biscotti that is sure to please.
The original recipe came from Food 4 Tots.
First of all, the combinations are just brilliant.
First, you have the colorful dried cranberry, and secondly, pistachio. Pistachio, I mean, how can anything be wrong when it has loads of pistachio in it?
Every bite of this crunchy and crispy biscotti is bursting with the nutty flavors of the pistachio and the fruity nuance from the cranberry.
I simply love them.
The best way to enjoy is with your favorite cup of coffee, sipping your coffee, having a conversation and then take a bite of the amazing biscotti.
After all, holiday season is about spending good quality time with your family and loved ones, so make sure you get the ingredients this weekend and bake this Cranberry and Pistachio Biscotti.
Frequently Asked Questions
This recipe is only 305 calories per serving.
What To Serve With Cranberry And Pistachio Biscotti
For a delightful afternoon tea, I recommend the following recipes:
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Cranberry and Pistachio Biscotti
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 large egg, about 70g, at room temperature
- 1/3 cup fine sugar
- 1 pinch salt
- 60 g (2 oz) pistachios
- 1/4 cup dried cranberries
- 1/8 teaspoon vanilla extract, more or less (optional)
- 1 medium grated orange zest
Instructions
- To rehydrate the cranberries, place them in a plastic bag, pour in some water, and then immediately pour it out, retaining a little. Leave the cranberries at room temperature for at least 2–3 hours or overnight. Before using, remove the cranberries from the bag and pat them dry with a kitchen towel. (Alternatively, you can place the dry cranberries in a mug with ¼ cup of water, microwave for 30 seconds, drain, and pat dry before setting aside.)
- Rinse the pistachios lightly and pat them dry with a kitchen towel (this step is optional). Roast the pistachios in a preheated oven at 160°C (320°F) for 2–3 minutes. Set aside. In a mixing bowl, combine the flour and baking powder, then sift together. Add the orange zest and mix well, using your fingertips to break up any lumps.
- In another bowl, lightly beat the egg with a hand whisk or electric mixer. Then, add the sugar and salt, and beat until the mixture is fluffy and pale. Add the vanilla extract (if using) and mix well. Gradually add the flour and baking powder, using a plastic scraper to combine all the ingredients until well mixed. You can use techniques such as cutting, pressing, and scraping to blend the mixture.
- Then add the pistachios and cranberries, mixing until well combined to form a dough. At this stage, the dough will be quite sticky, so dust your hands and countertop with more flour before proceeding to the next step.
- Transfer the dough to a floured surface. Divide it into two equal portions, then roll each portion into log shapes measuring approximately 20 cm in length, 5 cm in width, and 2 cm in thickness (8 inches x 2 inches x ¾ inch). Flatten each log slightly.
- Place the logs on a baking tray lined with greaseproof paper. Transfer the tray to the oven, positioning it on the lower rack, and bake at 160°C (320°F) for 30 minutes, or until the logs are well-risen and firm. If the logs show uneven coloring, rotate them to 180°C (350°F) for the last 5 minutes. Remove from the oven and let cool for about 10 minutes.
- When the logs are cooled, use a serrated knife to cut them diagonally into thin slices, about 0.8 cm (0.3 inches) thick or thinner. Arrange the slices on the lined baking tray, then transfer to the oven, placing the tray on the lowest rack. Bake at 150°C (302°F) for 12 minutes, flipping the slices halfway through (after 6 minutes), or until they are slightly golden brown. Allow to cool on a rack and store in an airtight container for several weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good!
There’s something wrong with the recipe… – BUT. After struggling and cursing through it the first time I ended up with eight cookies. That’s simply not enough for the trouble. But after they cooled, they were the best biscotti we ever made. So we admitted the flaw and added another egg and now we produce a larger yield and please family and friends. I suggest you do the same.
Too small of a recipe. Also needed GF equal exchange flour, but the recipe is too dry, so I needed to add 11/2 Tbs. butter.
Hello! I am trying this biscotti for Christmas. Am I reading it correct? No butter?
Would appreciate if you response to this. Thank you!
Yes.
Awesome recipe??? simple and yummy, thank you so much for sharing?
Thanks Dalia!
I NEVER do reviews but felt that this biscotti absolutely deserves acknowledgement… I’ve made a few over the years n they’ve been ok and have bought them in cafes … its simple to make tasty and soft when straight out of the oven which was disappointing but the few survivors the next morning were perfect…they crisped up and the crunch…not too hard just right sooo we should have waited till the next day… thank you…this recipe is a keeper for me
Hi Jean, thanks for trying my cranberry and pistachio biscotti recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
I don’t usually write reviews but felt inclined to do so in hopes that whoever chances upon this recipe will not be dissuaded by the negative comments. I consider myself a novice baker and followed your instructions in entirety and loved the results. It was also my first attempt at making biscotti, and received lots of compliments on it. Thanks for sharing!!!
I don’t usually write reviews but felt inclined to do so in hopes that whoever chances upon this recipe will not be dissuaded by the negative comments. I consider myself a novice baker and followed your instructions in entirety and loved the results. It was also my first attempt at making biscotti, and received lots of compliments on it. Thanks for sharing!!!
Thanks for your review!
Thanks for sharing your recipe! My husband loves it! Made it like 3 times already. My dough was just right, wasn’t dry and crumbly like what others had said. Not sure if they used the wrong measurements or it’s me? Hahahaha. I didnt use any butter too! Perfect. Thanks from ur neighbour from Singapore.
Thanks for sharing your recipe! My husband loves it! Made it like 3 times already. My dough was just right, wasn’t dry and crumbly like what others had said. Not sure if they used the wrong measurements or it’s me? Hahahaha. I didnt use any butter too! Perfect. Thanks from ur neighbour from Singapore.
No butter or oil?? This can’t be correct.
No. Biscotti should be dry.
Authentic biscotti from multiple cookery experiences Italy…no butter or fat of any kind. This looks great