Recipe for Cranberry-Pistachio Biscotti | Almanac.com

Cranberry-Pistachio Biscotti

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Irina Mos/Shutterstock
4 dozen cookies
Preparation Method
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If you’ve never made biscotti, you’ll be surprised at how easy it is! Our Cranberry-Pistachio Biscotti is wonderful with morning coffee. The recipe also makes enough to bring to friends and family.

2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup toasted pistachios
1 cup dried cranberries
2 ounces white chocolate, melted

Heat oven to 350ºF. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of a standing mixer, beat butter with sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Lower speed and beat in dry ingredients. Stir in pistachios and cranberries by hand.

Line a baking sheet with parchment paper or Silpat. Form dough into two logs, 14 inches long by 4 inches wide by 1-1/2 inches high.

Bake until golden, about 30 minutes. Transfer baking sheet to a rack; let cool about 5 minutes. Using a serrated knife, slice log on the diagonal into 1/2-inch-thick pieces.

Reduce oven temperature to 325ºF. Arrange slices on a lined baking sheet and bake about 8 minutes per side. Transfer biscotti to a rack and cool completely. Drizzle with melted white chocolate. Refrigerate until set, about 10 minutes.