Description

This Pistachio-Studded With Cranberry Streaks biscotti recipe delivers a satisfying sweet crunch, perfect for dipping into coffee or tea. Its vibrant colors and festive flavors make it ideal for homemade treats, thoughtful gifts, or holiday cheer.

Ingredients

Scale

2.25 cups all-purpose flour
1 cup granulated sugar
2 large eggs
0.5 cup unsalted butter, softened (or salted butter, reduce added salt to 0.25 teaspoon)
1.5 teaspoons baking powder
2 teaspoons vanilla extract
0.5 teaspoon salt
1 cup shelled pistachios (almonds or walnuts make a good swap)
0.75 cup dried cranberries (unsweetened if possible, or dried cherries/mini chocolate chips)
(Optional additions) 0.5 teaspoon almond extract
(Optional additions) 1 tablespoon orange zest
(Optional additions) 0.25 teaspoon ground cardamom

Instructions

Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line a large 13×18 inch baking sheet with parchment paper.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined and uniform.
Combine Wet Ingredients: In a large bowl, beat the softened butter until creamy (about 2 minutes). Then, beat in the eggs one at a time, followed by the vanilla extract, until well combined and fluffy.
Mix Dough: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed with an electric mixer until just combined and a stiff dough forms. Add 1-2 Tbsp milk if the dough feels too dry; do not overmix.
Fold in Inclusions: Gently fold in the shelled pistachios and dried cranberries until evenly distributed and the dough is speckled with vibrant colors.
Shape Loaves: Divide the dough in half. On the prepared baking sheet, form each half into a log about 10-12 inches long and 2 inches wide, ensuring even shaping for consistent slicing.
First Bake (The Bake Off!): Bake for 25-30 minutes, or until the loaves are golden brown, firm to the touch, and have a slight spring back when gently pressed.
Cool & Slice: Remove from the oven and let cool on the baking sheet for about 10-15 minutes. While still warm but firm, carefully transfer a log to a cutting board. Using a sharp serrated knife, slice the log into 0.75-inch thick pieces on a slight diagonal. Repeat with the second log.
Second Bake (For Crispness!): Arrange the sliced biscotti, cut-side up, back on the baking sheet. Reduce oven temperature to 300°F (150°C). Bake for another 10-15 minutes per side, flipping halfway through, until golden brown, dry, and crisp. Bake longer if any soft spots remain.
Final Cooling: Transfer the finished biscotti to a wire rack to cool completely. They will crisp up further as they cool to achieve the perfect texture.

Notes

For a chewier texture, try using a mix of 1.5 cups all-purpose and 0.75 cup whole wheat flour. Consider adding 0.5 teaspoon almond extract, 1 tablespoon orange zest, or 0.25 teaspoon ground cardamom for elevated flavor. Store cooled biscotti in an airtight container for up to two weeks for optimal freshness.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 biscotti
Calories: 140 calories
Sugar: 12 g
Sodium: 70 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 20 mg

Keywords: easy dessert, sweet crunch, pistachio, cranberry, edible gifts, holiday, family-friendly, coffee treat, tea cookies, homemade biscotti