Description
Pistachio and Cranberry Biscotti are delightful Italian cookies that perfectly blend crunchy pistachios and sweet-tart cranberries. This easy-to-make recipe promises a satisfying texture and flavor, making it ideal for sharing at gatherings or enjoying with your favorite beverage. With irresistible aromas wafting through your kitchen, these biscotti will surely impress friends and family, leaving them craving more.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs (room temperature)
- 1 cup shelled unsalted pistachios
- 1 cup dried cranberries
- 1 tsp vanilla extract
- Zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, and baking powder.
- In another bowl, beat the eggs and mix in vanilla extract and orange zest. Gradually add this mixture to the dry ingredients until combined.
- Fold in pistachios and cranberries until evenly distributed.
- Shape the dough into two logs on the prepared baking sheet, about 12 inches long and 3 inches wide.
- Bake for 25 minutes or until golden brown. Cool slightly before slicing diagonally into 1-inch pieces.
- Place the sliced biscotti cut-side down on the baking sheet and bake again for another 10-15 minutes until crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti (30g)
- Calories: 129
- Sugar: 6g
- Sodium: 2mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 31mg