Description
Cranberry Pistachio Biscotti is a delightful Italian-style twice-baked cookie featuring crunchy pistachios and tart dried cranberries, with bright notes of orange zest and a hint of almond extract. These biscotti are perfect for dipping into coffee or tea, and the optional white chocolate dip adds a luscious finishing touch.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional but recommended)
- 1/2 cup light olive oil or neutral oil
- Zest of 1 large orange
Add-ins
- 1 1/3 cups dried cranberries
- 1 1/2 cups shelled pistachios, roughly chopped
Optional Finish
- 1 cup white chocolate chips or melting wafers (for dipping or drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt evenly.
- Whisk Wet Ingredients: In a separate bowl, beat the granulated sugar, eggs, vanilla extract, almond extract if using, light olive or neutral oil, and orange zest together until the mixture is smooth and light in texture.
- Combine and Fold: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Gently fold in the roughly chopped pistachios and dried cranberries to distribute evenly without overworking the dough.
- Shape and Bake: Divide the dough in half. On a floured surface, shape each half into a log approximately 12–14 inches long and 2–3 inches wide. Place the logs on the prepared baking sheets and flatten slightly. Bake for 25–30 minutes, or until the logs are firm and lightly golden.
- Cool and Slice: Remove from the oven and let logs cool for 10–15 minutes to firm up. Meanwhile, lower the oven temperature to 300°F (150°C). Slice the logs diagonally into 1/2-inch thick biscotti pieces and arrange them cut-side down on the baking sheets.
- Second Bake: Bake the biscotti at 300°F (150°C) for 10–12 minutes on one side until crisp and golden. Flip and bake for an additional 10–12 minutes on the other side to achieve the characteristic crunchiness. Remove and cool completely.
- Optional Finishing Touch: For an extra special treat, dip one end of each biscotti in melted white chocolate or drizzle white chocolate over the tops. Allow the chocolate to set fully before serving or storing.
Notes
- The almond extract is optional but adds a lovely nutty aroma that complements the pistachios.
- If you prefer, substitute the light olive oil with any neutral-flavored oil like canola or vegetable oil.
- For a dairy-free version, ensure the white chocolate or melting wafers you use are dairy-free or omit this step.
- Store biscotti in an airtight container at room temperature for up to two weeks to maintain crispness.
- You can freeze baked biscotti for up to 3 months; thaw at room temperature before serving.
