Recipe Library

Cranberry Pistachio Biscotti

Buttery dough studded with whole pistachios and tart cranberries bakes into crisp slices that snap with each bite. Sweet vanilla warmth balances the nutty crunch and bright bursts of fruit.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Cranberry Pistachio Biscotti
Total
45 min
Prep
15 min
Cook
30 min
Serves
42

Nutrition per Serving

Calories
65
Protein
2g
Carbs
10g
Fat
2g
Fiber
0g
Sugar
5g
Sodium
24mg

Ingredients

  • 1-3/4 cup all purpose flour (+ more for dusting)
  • 1-1/2 tsp baking powder
  • pinch of salt
  • 3/4 cup whole unsalted shelled pistachios
  • 1/3 cup craisins
  • 2 tbsp unsalted butter (softened)
  • 3/4 cup superfine sugar (you can put sugar in food processor)
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375°.
  2. Line baking sheet with silpat or parchment paper.
  3. In a medium bowl, combine flour, baking powder, and salt.
  4. Add pistachios, cranberries and mix.
  5. In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
  6. Add vanilla and eggs, one at a time.
  7. Add the dry ingredients and mix on low speed until just combined to make a dough.
  8. Remove the dough (if too sticky sprinkle flour over it and on work surface).
  9. Divide into three pieces and form into long flat logs about 11 inches long x 1-1/2 inches wide.
  10. Place on the lined baking sheets and bake 20-25 minutes.
  11. When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
  12. Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
  13. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.