Go Back
To make the perfect cranberry pistachio biscotti, gather these simple ingredients: - 1 ¾ cups all-purpose flour - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup dried cranberries - ½ cup shelled pistachios, coarsely chopped Each ingredient plays a key role in creating rich flavor and texture. The flour gives structure, while baking powder and baking soda help the biscotti rise. Salt enhances the sweetness, and butter adds richness. Granulated sugar sweetens the dough, making each bite delightful. Eggs bind the ingredients together, and vanilla extract adds a warm flavor. Dried cranberries bring a tart burst, and pistachios add a crunchy element. Having all these ingredients ready will set you up for success. Feel free to measure everything ahead of time to make cooking smoother. Enjoy the process! 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, baking soda, and salt. Set this aside. 3. In a large mixing bowl, cream the softened butter and granulated sugar together. Mix until light and fluffy, about 2-3 minutes. 4. Add the eggs one at a time. Mix well after each egg. Then stir in the vanilla extract. 5. Gradually add the flour mixture to the wet ingredients. Mix until just combined. 6. Gently fold in the dried cranberries and chopped pistachios. Make sure they are evenly mixed into the dough. 1. Divide the dough into two equal parts. Shape each part into a log about 12 inches long and 2 inches wide on the baking sheet. 2. Bake for 25-30 minutes. The logs should turn golden brown. Remove them from the oven and let them cool for 10 minutes. 3. Lower the oven temperature to 325°F (160°C). 4. After the logs cool slightly, use a sharp knife to slice them diagonally into ½-inch thick pieces. 5. Place the biscotti back on the baking sheet, cut side down. Bake for an additional 15-20 minutes. Flip them halfway through. The biscotti should be crisp and lightly browned. 6. Remove from the oven and let them cool completely on a wire rack before serving. - How to achieve the perfect texture: To get the right texture, make sure your butter is soft but not melted. Cream it well with sugar until fluffy. This adds air and makes your biscotti light. Don’t overmix when adding flour. Just mix until combined for a tender bite. - Tips for cutting biscotti without crumbling: Use a sharp knife and slice while the logs are still warm. Cutting diagonally helps create more surface area. Go slowly and apply gentle pressure to avoid crumbling. - Ideal oven temperature management: Always preheat your oven to the right temperature. For the first bake, set it to 350°F (175°C). This ensures even cooking. Lower it to 325°F (160°C) for the second bake to help achieve that nice crispiness. - Serving suggestions with beverages: Biscotti pairs well with coffee, tea, or hot chocolate. Serve them in a cute jar or on a decorative plate. This makes a lovely treat for guests or a cozy night in. - Decorative ideas for presentation: Arrange biscotti in a tall glass or on a colorful platter. Adding a few fresh cranberries or pistachios around them can brighten up your display. - Adding icing for aesthetics: Drizzle a simple icing made from powdered sugar and milk over the top. This not only adds sweetness but also gives a beautiful finish. Just let it set before serving. {{image_2}} You can change the nuts in this recipe. Almonds or walnuts work great! Each nut gives a new taste. If you want a fruity twist, try dried apricots or cherries. They add a sweet touch that pairs well with the cranberries. For a festive feel, add orange zest during the holidays. This bright flavor lifts the biscotti and makes it special. If you need gluten-free biscotti, use a gluten-free flour mix. It will still taste great! To make it vegan, swap the butter for coconut oil. You can replace the eggs with flaxseed meal or applesauce. These changes keep the biscotti tasty and friendly for different diets. Enjoy creating your perfect version! To keep your cranberry pistachio biscotti fresh, follow these tips: - Storing at room temperature: Place biscotti in an airtight container. They will stay fresh for about a week. Keep them in a cool, dry place. Avoid areas with moisture. - Long-term storage in the freezer: Wrap biscotti tightly in plastic wrap, then in foil. You can freeze them for up to three months. When ready to enjoy, thaw them at room temperature. Biscotti can last a while if stored correctly. - How long biscotti stays fresh: At room temperature, biscotti stays fresh for about one week. In the freezer, they last up to three months. - Signs that biscotti has gone bad: Check for any mold or off smells. If they feel soft or chewy instead of crisp, it’s time to toss them. Proper storage helps maintain their delightful crunch! Can I freeze Cranberry Pistachio Biscotti? Yes, you can freeze these biscotti. Wrap them tightly in plastic wrap. Place them in an airtight container. This keeps them fresh for up to three months. When you’re ready to eat, let them thaw at room temperature. How do I keep my biscotti crispy? To keep your biscotti crispy, store them in an airtight container. Avoid humidity and moisture. You can also bake them a bit longer until they reach your desired crunchiness. Can I substitute the butter in this recipe? You can use coconut oil or margarine as a substitute. Both options will work well. However, the texture may change slightly. You might want to adjust the amount used based on the fat content in your substitute. What can I serve with biscotti? Biscotti pairs well with coffee or tea. You can also serve them with hot chocolate or sweet dessert wine. They make a great snack alongside fruit or yogurt too. How do I know when my biscotti is done baking? Your biscotti should be golden brown and firm to the touch. Use a toothpick to check; it should come out clean. If they feel soft, give them more time in the oven. You learned about the ingredients, steps, and tips for making Cranberry Pistachio Biscotti. I shared different ways to vary the recipe and how to store your treats. Enjoying your homemade biscotti not only brings joy but also allows for creativity. Remember to be mindful of freshness and storage. Baking can be fun and rewarding, so don't hesitate to make it your own. I hope you find this guide helpful in your baking adventures!

Cranberry Pistachio Biscotti

Indulge in the deliciousness of homemade Cranberry Pistachio Biscotti! This easy recipe combines buttery goodness with the sweet-tartness of cranberries and the crunch of pistachios. Perfect for your afternoon tea or coffee breaks, these biscotti are a delightful treat. Ready to impress your friends? Click through to explore the full recipe and bring this tasty snack to life! #BiscottiRecipes #HomemadeBaking #CranberryPistachio #TreatYourself
Print Recipe Pin Recipe

Ingredients
  

1 ¾ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup dried cranberries

½ cup shelled pistachios, coarsely chopped

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

        Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Gradually add the flour mixture to the wet ingredients, mixing until just combined.

            Fold in the dried cranberries and chopped pistachios gently until evenly distributed throughout the dough.

              Divide the dough into two equal portions and shape each portion into a cylindrical log about 12 inches long and 2 inches wide on the prepared baking sheet.

                Bake for 25-30 minutes, until the logs are golden brown. Remove from the oven and let cool for 10 minutes.

                  Reduce the oven temperature to 325°F (160°C).

                    Once slightly cooled, use a sharp knife to slice the logs diagonally into ½-inch thick pieces.

                      Place the biscotti back on the baking sheet, cut side down, and bake for an additional 15-20 minutes, flipping halfway through, until they are crisp and lightly browned.

                        Remove from the oven and let cool completely on a wire rack before serving.

                          Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 24 biscotti

                            - Presentation Tips: Arrange the biscotti in a decorative jar or on a platter, and serve with a side of hot tea or coffee. Drizzle with a light icing made of powdered sugar and milk for added sweetness and visual appeal!