Cranberry Pistachio Biscotti - unbelievable combination of flavors. The biscotti are bright from the lemon, magnificent from the cranberry, and phenomenal from the pistachios.
Prep Time20 minutesmins
Cook Time45 minutesmins
Course: Cookies
Keyword: Cranberry biscotti, Pistachio biscotti
Servings: 32biscotti
Calories:
Author: Natasha Minocha
Ingredients
2cupsAll-purpose flour
1.5tspBaking powder
1/4tspSaltIf using unsalted butter
1/2cupButter, room temperature
1/2cupRaw sugar
2Flax eggs or 2 eggs2 flax eggs= 2 tbsp flax meal + 6 tbsp water
1tspVanilla extract
Zest of 1 lemon
3-4dropsPure lemon oil (optional)
1/3cupDried cranberries, chopped
1/3cupPistachios, chopped
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. Beat well.
Whisk in the vanilla extract, lemon zest, and lemon oil, if using.
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 cut side down 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!