Cranberry Pistachio Biscotti
Indulge in the perfect blend of tart cranberries and crunchy pistachios in these delightful biscotti, ideal for cozy gatherings and sweet moments with friends and family.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 16 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup dried cranberries
- 1/2 cup pistachios, chopped
- 1 tsp vanilla extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream Butter and Eggs: In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time while mixing well. Stir in the vanilla extract.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture until just combined. Gently fold in the dried cranberries and chopped pistachios.
- Shape Dough: Turn the dough onto a floured surface. Divide it into two equal parts and shape each half into logs about two inches wide.
- Bake Twice: Bake the logs in the preheated oven for about 25 minutes until golden brown. Remove from the oven and cool for about ten minutes before slicing diagonally into pieces. Return slices to the baking sheet and bake for an additional ten minutes or until crisp.
- Cool and Serve: Transfer biscotti to a plate or serving platter to cool completely before enjoying with coffee or tea.
Nutrition
- Serving Size: 1 biscotti (30g)
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg