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Crunchy Cranberry Pistachio Biscotti Recipe

Two stacked slices of golden cranberry pistachio biscotti showing visible dried cranberries and bright green pistachio pieces.
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Make these crunchy Cranberry Pistachio Biscotti for a festive treat perfect for holiday platters or dipping in your morning coffee. This recipe yields crisp, twice-baked Italian cookies.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest (optional, for flavor)
  • 1 tablespoon milk or water (for egg wash)
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon orange juice (for optional glaze)

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 aside.
  3. In a large bowl, whisk the granulated sugar and eggs until pale and slightly thickened, about 2 minutes. Mix in the vanilla extract and almond extract.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Fold in the chopped pistachios, dried cranberries, and orange zest, if using. The dough will be stiff.
  6. Turn the dough out onto the prepared baking sheet. Shape the dough into a log about 10 inches long and 3 inches wide.
  7. Bake the log for 25 to 30 minutes, or until firm and lightly golden brown.
  8. Remove the log from the oven and let it cool on the baking sheet for 10 minutes.
  9. Reduce the oven temperature to 300°F (150°C).
  10. Carefully transfer the warm log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. This is the first bake.
  11. Lay the slices cut-side up on the baking sheet.
  12. Bake for another 10 to 15 minutes, flip the biscotti over, and bake for another 10 to 15 minutes until they are dry and crunchy. This second bake makes them crispy for dipping.
  13. Remove from the oven and let cool completely on a wire rack.
  14. If using the glaze, whisk the powdered sugar and orange juice together until smooth. Drizzle over the cooled biscotti.

Notes

  • For the best crunchy texture, make sure you complete the second bake thoroughly. Biscotti should feel completely dry when done.
  • Store these homemade Italian cookies in an airtight container at room temperature for up to two weeks.
  • These are excellent coffee dunking cookies; they hold up well without crumbling.

Nutrition

Find it online: https://cravybite.link/cranberry-pistachio-biscotti-recipe/