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Cranberry Pistachio Biscotti

Golden and lightly crisped, these twice-baked cranberry pistachio biscotti are perfect for Christmas. 

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cups sugar
  • 1/2 cup unsalted butter melted and then cooled
  • 1 1/2 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup pistachios coarse chopped and toasted
  • 1/2 cup dried cranberries

Instructions

  1. Position rack in middle of oven and preheat to 350 degrees. Line a rimless baking sheet with parchment paper.

  2. In bowl, sift together flour, baking powder and salt. Set aside.

  3. By mixer, in a large bowl, combine the eggs and sugar. Beat on medium speed until light in color and thick, about 3 minutes.

  4. Beat in melted butter, orange zest, vanilla and almond extract on low speed until blended.

  5. Add the dry ingredients and mix until well incorporated. Using a wooden spoon, stir in pistachios and cranberries. The dough will be soft and sticky.

  6. Scoop half of the dough onto 1/2 of the prepared baking sheet and form it into a log 10 inches long. Repeat with the remaining dough, and space the logs about 3 inches apart. Press the logs gently to make them 3 inches wide. With damp fingertips, gently smooth the surface of the logs.

  7. Bake the logs until they are crisp and golden on the outside. 20 - 25 minutes. The centers will be soft.

  8. Remove from oven and lower oven temperature to 300. Let the logs cool on the baking sheet for 10 minutes.

  9. With a wide spatula, transfer the logs to a cutting board. Using a serrated knife cut the logs crosswise on a diagonal into slices 3/4 inch thick. Arrange the slices cut side down and 1/2 inch apart on the baking sheet.

  10. Return to the oven and bake until cookies are crisp and brown on the outside, about 17 - 22 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The interior of the cookies will become crisp as they cool.

  11. Store in an airtight container at room temperature for 2 weeks.