Pistachio Cranberry Biscotti

This delightful biscotti recipe is a perfect blend of nutty pistachios and tart cranberries, making it an ideal treat for cozy mornings with coffee or tea. Biscotti are crunchy, twice-baked cookies that are perfect for dipping and will surely satisfy your sweet tooth while also providing a little extra texture. Plus, they’re incredibly easy to customize—add your favorite nuts or dried fruits for a personal touch!

Ingredients:

For the Biscotti:

2 1/2 tbsp butter (softened, for a tender texture)
1/2 cup granulated sugar

1/4 tsp vanilla extract (for aromatic sweetness)
1/4 tsp almond extract (adds a warm, nutty flavor)
1/4 tsp lemon zest (optional but adds a fresh, zesty note)

1 large egg (acts as a binding agent and adds moisture)
1 1/8 cups all-purpose flour (for the base of the dough)
1/2 tsp baking powder (helps with leavening)

1/2 cup roasted pistachios (roughly chopped for crunch and flavor)
1/4 cup dried cranberries (adds tartness and a pop of color)

For the Biscotti Glaze (optional):

1/2 cup powdered sugar (for sweetness and a glossy finish)

1 tsp lemon juice (optional, adds a tangy contrast)
1 tsp water (to thin the glaze to your desired consistency)

Directions:

Making the Biscotti Dough:

Prepare your baking surface: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together 2 1/2 tbsp butter and 1/2 cup sugar. Beat on medium speed for 3-5 minutes, until the mixture is light and fluffy. This step ensures the biscotti will have a smooth, even texture.
Add the wet ingredients: Crack 1 egg into the butter-sugar mixture, then add 1/4 tsp vanilla extract, 1/4 tsp almond extract, and 1/4 tsp lemon zest (if using). Beat until smooth and pale, about 2 minutes. The lemon zest adds a fresh, citrusy brightness that balances the sweetness of the dough.
Combine the dry ingredients: In a separate bowl, whisk together 1 1/8 cups flour, 1/2 tsp baking powder, and a pinch of salt. Gradually add this flour mixture to the wet ingredients, mixing slowly to combine. Fold it together with a spatula until just incorporated. Don’t overmix, or your biscotti may become too tough.

Add the mix-ins: Gently fold in the 1/2 cup roasted pistachios and 1/4 cup dried cranberries until evenly distributed. The pistachios will add a lovely crunch, and the cranberries will give a touch of tartness in each bite.
Shape the dough into logs: Divide the dough in half and shape each portion into a flat log, about 10-12 inches long and 2 inches wide. Place them on the prepared baking sheet, leaving space between them for spreading during baking.
First bake: Bake the logs at 350°F (175°C) for 30 minutes. The dough will spread slightly, and the edges will become golden brown. Keep an eye on them, as oven temperatures may vary. You want the logs to be firm but not over-baked.

Cool briefly: After baking, remove the logs from the oven and allow them to cool on the baking sheet for 10-15 minutes. This is important—don’t skip this step, or your biscotti may crumble when you slice them.

Slicing and Second Bake:

Slice the logs: Once the logs have cooled enough to handle, use a serrated knife to slice them into 1/2-inch thick slices. Cut diagonally for the classic biscotti shape, which allows for more surface area to get crisp.
Second bake: Lay the slices flat on their sides on the same parchment-lined baking sheet. Bake at a lower temperature of 275°F (135°C) for about 30 minutes or until the biscotti are golden brown and crisp. Flip them halfway through the baking time to ensure even crispiness.

Cool completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack. The second baking makes them perfectly crunchy and ideal for dipping in coffee or tea.

Optional Glaze (for a sweet finish):

Make the glaze: In a small bowl, whisk together 1/2 cup powdered sugar, 1 tsp lemon juice, and 1 tsp water. Add more water if you prefer a thinner glaze or more powdered sugar if you want it thicker.
Drizzle over the biscotti: Once the biscotti are completely cooled, drizzle the glaze over the top of each cookie. The glaze adds a glossy finish and a touch of sweetness that complements the flavors of pistachio and cranberry. Allow the glaze to set for about 15 minutes.

Benefits of Pistachio Cranberry Biscotti:

Nutritious Nuts: Pistachios are rich in healthy fats, protein, and fiber, making them a great addition to your diet. They also provide important vitamins and minerals like vitamin B6, copper, and manganese, which help support overall health.
Antioxidant Power: Dried cranberries are packed with antioxidants, particularly flavonoids, which may help reduce inflammation and protect against chronic diseases like heart disease.
Low in Fat: Unlike many cookies, biscotti typically use less butter and oil, which keeps the fat content lower. The twice-baked process also reduces the need for additional oils or fats, making these cookies a relatively healthier option.

Perfect for Dipping: Biscotti’s crunchy texture makes it ideal for dipping into coffee, tea, or hot chocolate. It’s a great way to enjoy a sweet treat without it becoming too heavy or overly sugary.
Long Shelf Life: Biscotti store well and can be kept in an airtight container for up to two weeks. They also freeze well, so you can make a batch ahead of time and enjoy them later!

Frequently Asked Questions (FAQ):

1. Can I make biscotti without pistachios or cranberries?

Absolutely! Feel free to substitute other nuts or dried fruits. Walnuts, almonds, hazelnuts, or even cashews work well. For dried fruit, raisins, apricots, or cherries could also be great alternatives.

2. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Make sure to check the texture after mixing and adjust if necessary by adding a little more liquid if it feels too dry.

3. How can I make the biscotti softer?

Biscotti are meant to be crunchy, but if you prefer a softer texture, reduce the second baking time. You can also try baking them at a slightly higher temperature for a shorter time to achieve a chewier texture.

4. Can I add chocolate to the biscotti?

Yes! You can add chocolate chips or drizzle melted chocolate over the biscotti for an extra indulgent touch. Dark chocolate pairs particularly well with the pistachios and cranberries.

5. Do I have to add the lemon zest?

The lemon zest is optional, but it really adds a nice layer of brightness to the biscotti. If you prefer a more subtle flavor, you can leave it out, or replace it with orange zest for a different citrusy note.

6. How do I store leftover biscotti?

Store your biscotti in an airtight container at room temperature for up to 2 weeks. If you want to keep them longer, freeze them in a single layer and then place them in a freezer-safe bag for up to 2 months.

Final Tips:

Adjust the sweetness: You can reduce the amount of sugar in the biscotti dough if you prefer a less sweet base, especially if you’re using sweet dried fruits like cranberries.

Perfect for gifting: Biscotti make a wonderful homemade gift. Wrap them in parchment paper or place them in a decorative tin for a thoughtful present during the holidays or special occasions.
Customization: Play around with flavor combinations and spices—cinnamon, nutmeg, or cardamom can be great additions if you want a more festive twist.

These Pistachio Cranberry Biscotti are sure to be a crowd-pleaser at any gathering or an indulgent treat for yourself on a quiet morning. Enjoy them with your favorite warm beverage, and let the crunchy, nutty, and slightly tangy flavors brighten your day! 😄