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Cranberry Pistachio Biscotti

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 45 mins
  • total_time Total Time: 55 mins
  • yield Yield: 12-16 biscotti 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: Italian

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!

Scale

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

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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