Cranberry Pistachio Biscotti for Holiday Coffee
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon orange zest, freshly grated
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios, lightly toasted
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This ensures your biscotti won’t stick and makes cleanup much easier later on.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps in the flour so the dough remains smooth.
- In a separate large bowl, beat the eggs until they are well combined. Stir in the vanilla extract, almond extract, and orange zest. The citrus and almond scents will immediately make your kitchen smell like a holiday bakery.
- Gradually add the dry flour mixture to the wet egg mixture. Stir with a wooden spoon or a sturdy spatula until a sticky dough begins to form. Fold in the dried cranberries and toasted pistachios until they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface. Divide the dough in half. With floured hands, shape each half into a log about 10 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving several inches of space between them as they will spread.
- Bake the logs in the preheated oven for 25 to 30 minutes, or until the tops are firm and lightly golden brown. Remove the baking sheet from the oven and let the logs cool for at least 10 to 15 minutes. Lower the oven temperature to 325°F (160°C).
- Carefully transfer the cooled logs to a cutting board. Using a sharp serrated knife, cut the logs on a slight diagonal into 1/2-inch thick slices. Cutting on a diagonal gives you those classic long biscotti shapes.
- Place the slices back onto the baking sheet, cut side down. Bake for 10 minutes, then flip each cookie over and bake for another 10 minutes. The biscotti should feel dry to the touch and be slightly toasted. Transfer them to a wire rack to cool completely, where they will continue to crisp up.