Cranberry Pistachio Biscotti
These festive biscotti are packed with red cranberries and green pistachios—perfectly crisp and ideal for holiday gifting or dunking in your favorite hot drink.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 36 cookies
- Category: Cookies, Dessert, Holiday
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
¾ cup white sugar
¼ cup light olive oil
2 tsp vanilla extract
½ tsp almond extract
2 large eggs
1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt (omit if using salted pistachios)
1½ cups pistachio nuts
½ cup dried cranberries
Instructions
Preheat Oven:
Preheat oven to 300°F (150°C). Line a cookie sheet with parchment paper.
Mix Wet Ingredients:
In a large bowl, blend sugar and oil until well combined. Mix in vanilla and almond extracts. Beat in eggs.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir into wet mixture until a dough forms.
Add Nuts and Fruit:
Fold in pistachios and dried cranberries by hand.
Shape Dough:
Divide dough in half. Shape each half into a 12×2-inch log on the prepared baking sheet. Dough may be sticky—wet hands help with shaping.
First Bake:
Bake for 35 minutes, or until lightly golden. Remove and cool for 10 minutes.
Slice and Second Bake:
Reduce oven temperature to 275°F (135°C).
Cut logs diagonally into ¾-inch slices. Lay slices cut-side down on the baking sheet.
Bake Again:
Bake for 8–10 minutes until dry and crisp. Cool completely before storing.
Notes
Salt Tip: Skip the added salt if using salted pistachios.
Nut Substitutions: Other nuts like almonds or walnuts work well in place of pistachios.
Gifting Tip: These biscotti make excellent holiday gifts—just wrap them in cellophane with a ribbon!
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Find it online: https://allrecipesmade.com/cranberry-pistachio-biscotti/
