Recipe - Cranberry Pistachio Biscotti Crunchy Treat For Every Occasion

Discover the charm of Cranberry Pistachio Biscotti, a timeless Italian cookie harmoniously fusing the tangy sweetness of cranberries with the nutty decadence of pistachios. This delightful treat undergoes a unique double baking process, ensuring a gratifying crunch that flawlessly complements your favorite hot beverages. Be it a festive celebration, a delightful afternoon snack, or a heartfelt homemade gift, these Cranberry Pistachio Biscotti are destined to leave a lasting impression. In this article, we present an easy-to-follow guide, enabling you to create these delectable biscotti and infuse your kitchen with an explosion of flavors.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 24 biscotti

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
1/2 cup shelled pistachios, coarsely chopped

Method

Preparing the Biscotti Dough:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

- In a separate bowl, lightly beat two of the eggs and add the pure vanilla extract. Pour this mixture into the dry ingredients, stirring until a dough begins to form.

- Add the dried cranberries and coarsely chopped pistachios to the dough, evenly distributing them for a delightful balance of flavors.

Shaping the Biscotti:

- Divide the biscotti dough into two equal portions. On a floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Space the logs evenly on the prepared baking sheet, leaving ample space between them as they will spread during baking.

- In a small bowl, lightly beat the remaining egg. Brush the beaten egg over the tops and sides of the biscotti logs, which will give them a beautiful golden-brown finish.

Baking the Biscotti:

- Place the baking sheet in the preheated oven and bake the biscotti logs for approximately 25 minutes, or until they are firm and lightly golden.

- Remove the biscotti logs from the oven and let them cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (160°C) during this time.

Second Bake for Crunchy Perfection:

- Once the biscotti logs have cooled slightly, use a sharp knife to slice them diagonally into about 1-inch wide pieces. Arrange the biscotti slices on the baking sheet with the cut sides facing down.

- Return the baking sheet to the oven and bake the biscotti for an additional 15-20 minutes, or until they become crisp and beautifully toasted.

Serving and Storage:

- Once the Cranberry Pistachio Biscotti are done baking, transfer them to a wire rack to cool completely.

- Serve these crunchy delights with a steaming cup of coffee, tea, or hot chocolate for a delightful treat. They also make lovely gifts when placed in decorative jars or bags.

- Store any leftover biscotti in an airtight container at room temperature, where they will remain fresh and crunchy for up to two weeks.