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To create delicious bakery-style cranberry pistachio biscotti, you need the right ingredients. Here’s the complete list: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/4 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 3 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1 cup dried cranberries - 1/2 cup unsalted pistachios, chopped - Zest of 1 orange Each ingredient plays a key role. The all-purpose flour forms the base while almond flour adds a nutty touch. Sugar gives sweetness, and baking powder and soda help the biscotti rise. Salt balances the flavors. Eggs bind the mixture and add richness. The vanilla and almond extracts infuse lovely flavors. Dried cranberries add chewiness and tartness, while pistachios provide a crunchy texture. Finally, orange zest brightens the flavor with a hint of citrus. Gather all these ingredients before you start. This will make the process smooth and fun! - Preheating the oven Start by preheating your oven to 350°F (175°C). This step ensures a nice bake. Grab a baking sheet and line it with parchment paper so your biscotti won’t stick. - Mixing dry ingredients In a large mixing bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/4 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt Make sure they blend well. This mix is the base of your biscotti. - Combining wet ingredients In a separate bowl, beat together: - 3 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract Add the zest of 1 orange for a burst of flavor. Mix until everything is smooth. Now, add this wet mix to your dry mix. Stir gently until just combined. - Shaping the dough log Once the dough is mixed, gently fold in: - 1 cup dried cranberries - 1/2 cup unsalted pistachios, chopped Shape the dough into a log about 12 inches long and 3 inches wide. Place this on your prepared baking sheet. - First baking process Bake the log in your preheated oven for 25-30 minutes. It should turn light golden brown and feel firm to the touch. This forms the first layer of your biscotti. - Slicing the biscotti After baking, let it cool for about 15 minutes. Use a sharp serrated knife to slice the log diagonally into 1/2-inch thick slices. Be careful; the log is still warm! - Adjusting oven temperature Reduce the oven temperature to 325°F (165°C). This lower heat helps the biscotti crisp up nicely. - Final baking time Place the slices cut-side down on the baking sheet. Bake for an additional 10-12 minutes. Look for a golden brown color for that perfect crispness. - Cooling on the wire rack Once done, let the biscotti cool completely on a wire rack. This step is key to achieving that delightful crunch. Enjoy your homemade bakery-style cranberry pistachio biscotti! To get the right texture in your biscotti, accuracy is key. Measure all your ingredients carefully. Too much flour can make them dry, while too little can make them too soft. After the first bake, cool the log for about 15 minutes. This helps the biscotti stay crisp during the second bake. When slicing, use a serrated knife. This keeps the edges smooth and prevents crumbling. You can take your biscotti to the next level by adding spices or extracts. Cinnamon or nutmeg can bring warmth. A touch of orange zest adds brightness. For a sweet twist, drizzle melted chocolate on top after baking. You can also customize the mix-ins. Try adding almonds or even white chocolate chips for something new. Each choice will change the flavor and make your biscotti unique. {{image_2}} You can change the nuts for fun flavors. If you want to swap out pistachios, use walnuts or almonds. Walnuts have a rich, earthy taste, while almonds add a nice crunch. Each nut brings its own charm and pairs well with cranberries. Mix up your dried fruits for new tastes. Try apricots or cherries. Apricots give a sweet touch, while cherries add a tart kick. Combining different fruits can create exciting flavors and textures in every bite. Want a gluten-free treat? Just swap the all-purpose flour for a gluten-free blend. Use a mix that includes rice flour and almond flour. This keeps the dough light and tasty. Make sure to check the consistency; it should be thick but not dry. To keep your bakery-style cranberry pistachio biscotti fresh, store them at room temperature. Place them in an airtight container. This helps to keep them crisp. Avoid moisture, as it can make them soft. You can freeze biscotti for longer storage. First, let them cool completely. Then, wrap each biscotti in plastic wrap. Place them in a freezer bag or airtight container. For thawing, take them out and let them sit at room temperature. This keeps them crunchy and tasty. Your biscotti will last about two weeks at room temperature. After that, they may start to lose their freshness. Look for signs of spoilage like a soft texture or off smell. If they feel chewy instead of crisp, it’s time to toss them. Biscotti have a unique texture. They are dry and crunchy. This is due to their double-baking method. First, you bake the dough as a log. After it cools, you slice it and bake the slices again. This creates a firm cookie that pairs well with drinks. You won’t find this texture in most cookies. Yes, you can make these biscotti ahead of time. They store well for days. To keep them fresh, use an airtight container. Place them in a cool, dry spot. You can also freeze them. Wrap each biscotti in plastic wrap, then place them in a freezer bag. They stay good for up to three months. Serving biscotti is simple and fun. You can enjoy them with coffee or tea. They also work well with hot chocolate. If you want to impress guests, arrange them on a nice platter. You can drizzle melted white chocolate on top. Sprinkle more pistachios for a beautiful touch. In this post, we explored how to make delicious biscotti from scratch. We covered ingredients, step-by-step instructions, and tips for the perfect outcome. Remember to measure accurately for the best texture and feel free to customize flavors. Biscotti can last long if stored right. Making these treats is simple and rewarding. Enjoy sharing them with friends or savoring them with your coffee!

Bakery-Style Cranberry Pistachio Biscotti

Delight in the sweet crunch of bakery-style cranberry pistachio biscotti! This easy recipe features a perfect blend of flavors and textures, combining tangy cranberries, crunchy pistachios, and a hint of orange zest. Perfect for dipping in coffee or tea, these biscotti are a delicious treat any time of day. Click through to explore this simple recipe and impress your friends and family! #BiscottiRecipe #BakingInspiration #HomemadeTreats #CranberryPistachio
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup dried cranberries

1/2 cup unsalted pistachios, chopped

Zest of 1 orange

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      In another bowl, beat the eggs, vanilla extract, and almond extract together. Add the orange zest and mix well.

        Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

          Gently fold in the dried cranberries and chopped pistachios until evenly distributed in the dough.

            Shape the dough into a log about 12 inches long and 3 inches wide, and place it on the prepared baking sheet.

              Bake in the preheated oven for 25-30 minutes, or until the log is light golden brown and firm to the touch.

                Remove from the oven and let it cool for about 15 minutes. Reduce the oven temperature to 325°F (165°C).

                  Once slightly cooled, carefully slice the log diagonally into 1/2-inch thick slices using a sharp serrated knife.

                    Place the slices cut-side down on the baking sheet and bake for an additional 10-12 minutes, or until they are golden brown and crisp.

                      Let cool completely on a wire rack before serving.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 biscotti

                          - Presentation Tips: Arrange the biscotti in a decorative jar or on a platter. Consider drizzling with melted white chocolate and sprinkling with additional pistachios for an extra special touch.