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To make cranberry pistachio biscotti, gather these ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 3 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1 cup dried cranberries - 3/4 cup pistachios, shelled and coarsely chopped You can adjust some ingredients if needed: - For a gluten-free version, use gluten-free flour mix instead of all-purpose flour. - Replace granulated sugar with coconut sugar for a lower glycemic option. - Use lemon zest instead of almond extract for a bright, citrus flavor. - Substitute walnuts or almonds for pistachios to change the nut flavor. - Dried cherries or raisins can work instead of dried cranberries. You'll need a few essential tools to make this biscotti: - Large mixing bowl for combining ingredients - Whisk for mixing the dry ingredients - Separate bowl for blending wet ingredients - Baking sheet lined with parchment paper - Serrated knife for slicing the biscotti - Cooling rack for letting the biscotti cool completely These tools will help you create a delightful and crunchy treat! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is very important. A hot oven helps the biscotti bake evenly. Next, line your baking sheet with parchment paper. This prevents sticking and makes cleanup easy. In a large mixing bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure everything is mixed well. This helps the flavors blend together perfectly. In another bowl, beat 3 large eggs. Add 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. Mix until you get a smooth texture. This combination adds a lovely flavor to your biscotti. Gradually pour the wet mix into the dry ingredients. Stir until just combined. Then, fold in 1 cup of dried cranberries and 3/4 cup of chopped pistachios. On a floured surface, divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Carefully place the logs on the prepared baking sheet. Leave at least 3 inches between them. Bake in the preheated oven for 25-30 minutes. The logs should look golden and feel slightly firm in the center. Remove the baking sheet from the oven and let the logs cool for 10-15 minutes. Once cooled, use a serrated knife to slice them diagonally into 1/2-inch thick pieces. Arrange the slices cut-side down on the baking sheet. Return them to the oven for another 10-15 minutes. Flip them halfway through for even crispness. Let the biscotti cool completely on a wire rack before serving. To make your biscotti crisp, bake them twice. The first bake firms them up. After slicing, the second bake gives that perfect crunch. Keep an eye on them. Overbaking can lead to hard biscotti. Aim for a golden color, and remember, they will crisp more as they cool. Use parchment paper to line your baking sheet. This prevents sticking and makes cleanup easy. Preheat your oven well. A hot oven helps create a nice rise. Space your logs apart to allow room for expansion. Flipping the biscotti during the second bake ensures even crispiness. Don’t skip the cooling time after the first bake. This step helps with slicing. If the dough is too sticky while shaping, use a little flour on your hands. Avoid overmixing the dough. Overmixing can lead to tough biscotti. Lastly, make sure to measure your ingredients correctly. Too much flour can change the texture. Pro Tips Chill the Dough: If the dough is too sticky to handle, refrigerate it for about 30 minutes. This makes shaping the logs easier. Use Fresh Ingredients: For the best flavor, make sure your baking powder and baking soda are fresh. Check the expiration dates before use. Slice with Care: Use a serrated knife for slicing the biscotti after the first bake. This helps achieve cleaner cuts and prevents crumbling. Store Properly: Keep the cooled biscotti in an airtight container at room temperature to maintain their crispness for up to two weeks. {{image_2}} You can change the taste of your cranberry pistachio biscotti easily. Try using different nuts like almonds or walnuts. They add new flavors and textures. For a twist, swap dried cranberries with raisins or cherries. You can even use chocolate chips for a sweeter treat. Each swap gives a new delight in every bite. If you need gluten-free options, you can still enjoy this treat. Use a good gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum for better texture. The taste still shines with cranberries and pistachios. You won’t miss the gluten at all! Feel free to mix in other nuts or dried fruits. Pecans or hazelnuts can add a rich flavor. Dried apricots or figs bring a fruity sweetness. The goal is to have fun with the recipe. Each variation can create a unique biscotti experience. Enjoy experimenting and find your favorite blend! To keep your cranberry pistachio biscotti fresh, store them in an airtight container. This helps prevent moisture from making them soggy. I like to use glass jars or plastic containers with tight lids. Place parchment paper between layers to avoid sticking. Keep the biscotti at room temperature, away from sunlight. This way, they stay crispy and delicious. You can freeze your biscotti for longer storage. First, let them cool completely. Then, wrap each piece in plastic wrap. Place the wrapped biscotti in a freezer bag. They can stay frozen for up to three months. When you’re ready to enjoy, remove them from the freezer. Let them thaw at room temperature for about two hours. For extra crispiness, reheat them in the oven at 350°F for 5-10 minutes. Cranberry pistachio biscotti can last for about two weeks at room temperature. After that, they may lose their crunch and flavor. Check for signs of freshness. If the biscotti feel soft or have a stale smell, it’s time to toss them. Fresh biscotti should be firm to the touch and have a sweet nutty aroma. Enjoy them while they are at their best! To make biscotti softer, reduce the baking time. Bake for just 20 minutes instead of 25-30 minutes. Let them cool before slicing. You can also add a bit more moisture. Try adding a tablespoon of milk or an extra egg. This adds softness without losing the biscotti's shape. You can use fresh cranberries, but they change the texture. Fresh cranberries are juicy and tart. This can make the biscotti wet and harder to shape. If you want to use them, I suggest chopping them and reducing other wet ingredients. This keeps the dough firm. Cranberry pistachio biscotti pairs well with many drinks. Serve it with coffee or tea for a classic touch. You can also try it with hot chocolate for a sweet treat. Another option is to serve with melted chocolate. A small dish of chocolate for dipping makes it special. Baking biscotti takes about 35-45 minutes total. The first bake is for 25-30 minutes. After slicing, the second bake is for 10-15 minutes. Keep an eye on them as they bake. You want them golden and crisp, not burnt. This article covered all you need to make delicious biscotti. We explored ingredients, tools, and step-by-step baking instructions. We also discussed tips for crispiness and common mistakes to avoid. Variations showed how to switch up flavors and accommodate dietary needs. Lastly, we reviewed storage methods to keep your biscotti fresh. Now, you can enjoy baking and try new flavors with confidence. Happy baking!

Cranberry Pistachio Biscotti

Deliciously crunchy biscotti made with dried cranberries and pistachios, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 cup dried cranberries
  • 0.75 cup pistachios, shelled and coarsely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, beat the eggs, vanilla extract, and almond extract together until the mixture is smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Fold in the dried cranberries and chopped pistachios until evenly distributed throughout the dough.
  • On a lightly floured surface, divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
  • Place the logs on the prepared baking sheet, spacing them at least 3 inches apart.
  • Bake in the preheated oven for 25-30 minutes or until golden and slightly firm in the center.
  • Remove the baking sheet from the oven and let the logs cool for about 10-15 minutes.
  • Once cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick biscotti.
  • Arrange the biscotti cut-side down back on the baking sheet and return them to the oven.
  • Bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden brown.
  • Allow the biscotti to cool completely on a wire rack before serving.

Notes

Serve the biscotti on a decorative platter accompanied by a small dish of melted chocolate for dipping or with a cup of tea or coffee for an elegant touch.
Keyword biscotti, cookies, cranberries, pistachios