By This Cranberry Pistachio Biscotti Recipe balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Cranberry Pistachio Biscotti Recipe captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cranberry Pistachio Biscotti Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 cups (250g) all-purpose flour
3/4 cup (150g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
3/4 cup (90g) dried cranberries
3/4 cup (90g) shelled pistachios
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients:
In another bowl, beat the eggs, vanilla extract, and almond extract (if using) until well blended.
Form the Dough:
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Stir in the cranberries and pistachios.
Shape the Biscotti:
Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
First Bake:
Bake for 25–30 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
Slice and Second Bake:
Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Lay the slices cut side down on the baking sheet.
Bake for an additional 10–15 minutes, flipping halfway, until the biscotti are crisp and golden.
Cool and Serve:
Allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
Nutritional Information:
Prep Time: 20 minutes | Baking Time: 40–45 minutes | Total Time: 1 hour 5 minutes
Calories: ~120 kcal per biscotti | Servings: 20–24 biscotti
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
