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Amazing Pistachio Cranberry Biscotti: 2 Bakes

Pistachio Cranberry Biscotti
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Enjoy these delightful Pistachio Cranberry Biscotti, perfect for your next tea time. This recipe balances deep, comforting flavors with a fresh, bright touch, just like the conversation between Spoon and Sprout.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. You are building the base here.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chopped pistachios and dried cranberries. This adds the bright notes.
  7. Divide the dough in half and shape each half into a log, about 10 inches long and 2 inches wide, directly on the prepared baking sheet.
  8. Bake for 25 to 30 minutes, until the logs are lightly golden brown and firm to the touch.
  9. Remove from the oven and let cool on the baking sheet for 10 minutes.
  10. Reduce the oven temperature to 300°F (150°C).
  11. Carefully transfer the warm logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
  12. Lay the slices cut-side up back on the baking sheet.
  13. Bake for another 10 to 15 minutes per side until the biscotti are dry and crisp.
  14. Cool completely on a wire rack before serving. They get better as they rest.

Notes

  • For extra flavor, lightly toast the pistachios before chopping.
  • If you prefer a softer biscotti, reduce the second baking time slightly.
  • Store these airtight; they keep well for a long time.

Nutrition

Find it online: https://spoonsprout.com/pistachio-cranberry-biscotti-tea-time-cookie/