Cranberry Pistachio Biscotti

This flavourful biscotti recipe makes up quickly without the sticky dough often yielded in other biscotti recipes.  The result is an easy to handle dough which you can form nicely into even logs for baking.

Instead of pistachios use almonds or pecans.  I drizzled the finished ones with a little white chocolate (well actually I totally coated the tops of some….not so pretty but just perfect for me).

If you want a very hard biscotti I suggest baking them a couple of minutes longer on each side during the second bake.  And these freeze great, with or without the chocolate.

Cranberry Pistachio Biscotti

Preheat oven to 350F.  Line a large cookie sheet with parchment.

1/2 cup dried cranberries (craisins)

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 tsp baking powder

1/4 tsp salt

6 tablespoons butter, room temperature

1 cup sugar

3 large eggs

2 tsp vanilla extract

1/2 cup pistachios, coarsely chopped

With an electric mixer beat the butter and sugar on medium speed until light and fluffy.  Add in the eggs, one at a time, beating well after each.  Scrape down sides and bottom of bowl after each addition.  Beat in vanilla.

Add the flour mixture in a cup at a time and mix on low after each addition.

Using a spatula, fold in the pistachios and cranberries.

Onto a slightly floured surface turn out dough and cut in half.   Form each half into a ball and roll into a log.  Do same with other half of dough.

Place on the prepared baking sheet and flatten out the dough using the heel of your hand and squaring off the sides using your hands.  Rectangles will be approximately 15 inches long and about 2 inches wide.

Bake for about 25 minutes until lightly browned (remember turn your baking sheet halfway through baking time).

Remove from oven and turn oven down to 300F.  After 20-30 minutes slice dough into 1-inch thick slices and lay them cut side down.  Bake for another 10 minutes and then turn the biscotti onto the other side and bake another 10 minutes.

Remove from oven and let cool.

Looking Good! Cranberry Pistachio Biscotti
Looking Good! Cranberry Pistachio Biscotti

Option:  Melt some white chocolate or chocolate of your choice and drizzle or dip cooled biscotti.  Store in an airtight container.  This delicious biscotti freezes great.

Give it a try and let me know how you like it.  Next blog…well I’m being pressured to bake up a chocolate layer cake with a fudgey icing and share it.  Sounds like a good idea to me.  Any requests….let me know.  I’ll share my successes and my failures.


2 thoughts on “Cranberry Pistachio Biscotti

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