Crispy, crunchy Cranberry Pistachio Biscotti are perfect for the Holidays!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 3 dozen
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 2.5 cups all purpose flour
  • 1.25 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs (at room temperature)
  • 5 tablespoons unsalted butter (melted and cooled)
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup dried cranberries
  • ¾ cup roasted pistachios (roughly chopped)

Method

  1. Preheat oven to 350 F degrees.
  2. In a bowl whisk together all purpose flour, salt and baking powder. Set aside.
  3. Melt the butter in the microwave. Set aside and let it cool down to room temperature.
  4. In a bowl whisk together melted cooled butter and sugar. Mix till well combined.
  5. Add in the eggs, vanilla extract and almond extract and mix till smooth.
  6. Add in the flour mix in parts mixing after each addition.
  7. Fold in the dried cranberries and toasted chopped pistachios and mix to form a dough.
  8. Divide dough into 4 equal parts.
  9. Take 1 part of the dough and placed it on your working surface which has been lightly floured.
  10. Knead a little till it's all smooth.
  11. Roll in into a log 12 inches long.
  12. Transfer it to a baking sheet lined with parchment paper. Press the log slightly so that it's around 2 inches wide.
  13. Repeat the same with the remaining 3 portions of the dough.
  14. Bake the logs at 350 F degrees for 28-30 minutes.
  15. Take them out at let them cool down for around 20 minutes.
  16. In the meanwhile reduce the oven temperature to 325 F degrees.
  17. Once the logs have cooled down use a sharp serrated knife, to cut the log diagonally into 1/2 to 3/4-inch-thick slices.
  18. Arrange all the slices in the tray and bake at 325 F degrees for 8 minutes.
  19. Take out the tray and flip the slices and bake for another 8 minutes on the opposite side.
  20. Transfer biscotti on a wire rack to cool completely.
  21. Store in an airtight container.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.