Cranberry Pistachio Biscotti

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Cranberry pistachio biscotti are crunchy, chewy, and so flavorful. These festive cookies are beautifully studded with cranberries and pistachios and have a lovely lemon flavor!

Prep Time20

Cook Time45

Cooling Time30

Total Time1 35

Course: Cookies

Cuisine: American, Italian

Servings: Biscotti

Calories: 83kcal

Author: Natasha Minocha

Ingredients

2 cups All-purpose flour
1.5 tsp Baking powder
1/4 tsp Salt If using unsalted butter
1/2 cup Butter, room temperature
1/2 cup Sugar
2 Eggs
1 tsp Vanilla extract
Zest of 1 lemon
1/3 cup Dried cranberries, chopped
1/3 cup Pistachios, chopped

US Customary - Metric

Instructions

Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
Sift together the flour, baking powder, and salt ( only if your butter is unsalted) in a bowl.
In a separate bowl, beat together the butter and sugar until light and fluffy.
Add the eggs, lemon zest, and vanilla extract. Beat well.
Stir in the flour mixture. Mix well with a spatula. You may need to use your hands to bring the dough together.
Mix in the cranberries and pistachios. Make sure they are equally distributed through the dough.
Divide dough in half. Form the dough into two slightly flattened logs on the prepared baking sheet, approximately 12-inches long and 2.5-inches wide.
Bake for 20-25 minutes, until slightly firm to touch. and light golden brown. Take it out of the oven and let the logs cool completely.
Cut the cooled logs into 1/2” slices. Place on the baking tray and bake for 12-15 minutes until crisp and golden.
Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!
Store in an airtight container.

Video

Notes

You may need to use your hands to bring the dough together while mixing in the cranberries and pistachios. Lightly flour your hands so the dough doesn't stick to your hands.

Make sure the chopped cranberries and pistachios are equally distributed through the dough.

Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.

Use a sharp, serrated knife to slice the logs.

Keep an eye on the biscotti while baking the 2nd time. You want them crunchy, not overbaked and dry. Keep in mind that they get crispier as they cool.

Nutrition