Cranberry Pistachio Biscotti

This Cranberry Pistachio Biscotti is going to be your coffee’s new best friend. Its sweet, salty, and perfect for an after dinner snack during the holidays!

Cranberry Pistachio Biscotti

So for those of you who know me or have been reading JHE for awhile, it should be no surprise to you that I am absolutely addicted to coffee!

I started out small with regular coffee and some flavored creamer in college, but then moved up to lattes… everyday! Why everyday? Because I have the amazing Nespresso machine that makes a latte every morning. Yes, I know I’m spoiled! 🙂 {on a side not this machine would be the perfect gift for a coffee lover}

Basically I big puffy heart coffee, so you can also guess that I big puffy heart all the things you can eat WITH coffee.

Usually its a coffee cake, a muffin, banana bread, or this time of year it’s Biscotti!

Biscotti just feel special to me, they are something you get when you go out, not something you eat at home. Last year, actually around this time of year I made some Almond Biscotti dunked in Dark Chocolate. This year I decided to up my game and do more of a festive colored Biscotti with this Cranberry Pistachio Biscotti.

They are sweet salty and absolutely amazing. Hands down the best Biscotti I have made or eaten thus far… and thats saying alot!

If you haven’t had Biscotti yet you are missing out and need to immediately scroll down to the recipe and make it! Like.. Now! I will forgive you for not reading the rest of the post!

Biscotti origins are Italian, which should already make you feel happy. {I know it does me} They are small and crispy rectangular shaped twice baked cookie, which are not overly sweet.

They definitely take a little time to make because you have to bake them twice, but it’s so worth it, anything that takes a while is. Right?

I’m usually one to share my food. I really am.

But when it’s something good I tend to want to hoard things so I can have the last bite. I made these Cranberry Pistachio Biscotti right before I went to Chicago a couple of weeks ago. I can remember, I made them on a Tuesday, Mike and I munched on them that night and of course in the morning with our coffee. Then… {gasp} Mike brought a couple of them to work with him Wednesday morning. People at work devoured them. Well, the next day was Thursday and I had to leave for Chicago. I got back Friday afternoon fulling expecting to be able to enjoy my precious Biscotti Saturday morning and to my displeasure Mike had taken the rest to work and we didn’t have anymore.

The lesson I learned?

Make sure to either hide a few in a separate container for later, or pack the bag of goodies for the office myself so that there are still a few left for us.

Sigh… oh well.. I guess I will just have to make another batch…  or two.. or three … or four!

** This post does contain affiliate links. **

Cranberry Pistachio Biscotti

★★★★ 4 from 2 reviews

• Author: Krista
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 12-16 biscotti 1x
• Category: Dessert
• Method: Oven
• Cuisine: Italian

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Description

This Cranberry Pistachio Biscotti is going to be your coffee’s new best friend. Its sweet, salty, and perfect for an after dinner snack during the holidays!

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Scale 1x2x3x

Ingredients

• 1/4 cup pistachio
• 3/4 cup of dried cranberries
• 2/3 cup of sugar
• 2 large eggs
• 2 teaspoons of vanilla extract
• 1/4 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1 teaspoon of baking powder
• 1 3/4 cups of white whole wheat flour

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Instructions

1. Preheat oven to 350.
2. In a stand mixer, cream eggs and sugar until thick about 5 minutes. Add in vanilla extract.
3. In a separate bowl sift flour, salt, cinnamon, and baking powder.
4. Slowly add dry ingredients to the wet ingredients until combined.
5. Fold in the cranberries and pistachios.
6. Place dough on a silicone baking mat or a baking sheet sprayed with PAM. Form dough into a log about 12 inch long and 3 1/2 inch wide.
7. Bake for 25 minutes, or until log is firm.
8. Remove from oven and let cool for 10 minutes on a rack.
9. Reduce oven temperature to 325.
10. Transfer log to a cutting board, and cut into 3/4″ diagonal slices.
11. Place biscotti cut side down on baking sheet, bake for about 10 minutes, turn slices over and bake for another 8-10 minutes.
12. Remove from oven and let cool.
13. EAT!

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Keywords: biscotti recipe, best biscotti recipe, italian biscotti recipe, how to make biscotti, easy biscuit recipe, homemade biscuit recipe, best biscuit recipe, italian dessert

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