Cranberry Pistachio Biscotti
Indulge in the delightful flavors of homemade Cranberry Pistachio Biscotti. This crunchy treat combines the tartness of cranberries with the nutty richness of pistachios, creating a perfect companion for your morning coffee or afternoon tea. Simple to make and bursting with flavor, these biscotti are ideal for sharing during festive gatherings or as a thoughtful gift.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 20 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time and add vanilla.
- Gradually mix dry ingredients into the wet mixture. Fold in cranberries and pistachios.
- Shape dough into two logs on the baking sheet and bake for 25-30 minutes until golden.
- Cool slightly, slice into half-inch pieces, arrange cut side down, and bake for an additional 10-15 minutes until crisp.
Nutrition
- Serving Size: 1 biscotti (30g)
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg