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To make tasty Pistachio Cranberry Biscotti, you need the right ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup unsalted pistachios, shelled and chopped - 1/2 cup dried cranberries These ingredients create a delightful mix of flavors and textures. The nutty pistachios pair well with sweet cranberries. You can add some extra flavors to make your biscotti even better. Here are two optional ingredients: - Zest of 1 orange - 1/4 teaspoon almond extract The orange zest adds a fresh, bright note. The almond extract deepens the nutty flavor. Use these to enhance your biscotti experience. Having the right tools makes baking easier. Here’s what you’ll need: - Mixing bowls - Whisk - Baking sheet - Parchment paper - Serrated knife These tools help you mix, shape, and slice the biscotti. Using parchment paper will help with easy cleanup. {{ingredient_image_1}} First, you need to gather all the ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup unsalted pistachios, shelled and chopped - 1/2 cup dried cranberries - Zest of 1 orange (optional for added flavor) - 1/4 teaspoon almond extract (for depth of flavor) Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Mix well and set aside. In a large bowl, beat the granulated sugar and eggs together. Mix until the color is pale and the mixture is thick, about 3-4 minutes. Next, stir in the vanilla extract, almond extract, and orange zest if you want that extra zing. Now, gradually add the flour mixture to the egg mixture. Mix just until combined. Be careful not to over-mix! Finally, fold in the chopped pistachios and dried cranberries until well spread throughout the dough. Once your dough is ready, it's time to shape it. Use your hands to form the dough into a log. Aim for a log about 12 inches long and 3 inches wide. Flatten the top slightly as you shape it. Place the log on the prepared baking sheet. Bake your log in the oven for about 25-30 minutes. You want it to be lightly golden and firm to the touch. After baking, let it cool for about 10 minutes. This cooling time helps with slicing later. After the log cools a bit, grab a serrated knife. Cut the log on a diagonal into 1-inch thick slices. Make sure to use a gentle sawing motion to avoid crumbling the biscotti. Now, place the slices cut side down on the baking sheet. Bake them for another 10-15 minutes. Flip them halfway through to ensure they bake evenly. You want them crisp and golden. Once done, remove them from the oven and let them cool completely on the baking sheet. Enjoy your homemade pistachio cranberry biscotti! To make your biscotti crunchy yet tender, focus on mixing. Combine the dry and wet ingredients gently. Over-mixing can lead to tough cookies. After shaping the log, let it cool a bit before slicing. This helps keep the shape and texture. Remember to slice the log diagonally for larger pieces. They bake more evenly this way. Store your biscotti in an airtight container. This keeps them fresh and crunchy. You can also place a piece of bread in the container. It adds moisture and helps keep the biscotti soft. If you want to keep them longer, consider freezing them. Just wrap them tightly in plastic wrap and place them in a freezer bag. If you want a softer biscotti, reduce the second baking time. Bake for about 8-10 minutes instead of 10-15 minutes. This makes them chewier. For a crunchier texture, stick to the full time. Keep an eye on them during baking. Each oven is different, and you want them golden brown. Pro Tips Use Fresh Ingredients: Always opt for fresh cranberries and pistachios to enhance the flavor and texture of your biscotti. Double Bake for Crunch: Ensure that you bake the slices a second time until they are golden brown for that perfect crunch. Cool Completely: Allow the biscotti to cool completely on the baking sheet to maintain their crispness before storing. Customize Flavors: Feel free to experiment with different nuts or dried fruits, like almonds or apricots, to create your unique twist on this classic recipe. {{image_2}} You can change the nuts or fruits in your biscotti. Use almonds, walnuts, or hazelnuts instead of pistachios. Each nut brings its own flavor. For fruits, swap dried cranberries for raisins or cherries. This will give your biscotti a new taste. Biscotti can be fun to customize! Try adding chocolate chips for a sweet twist. You can also mix in spices like cinnamon or nutmeg for warmth. A little espresso powder adds depth too. These changes can transform your biscotti into a special treat. If you need a gluten-free option, you can use gluten-free flour blends. Make sure to check the blend for a good texture. Almond flour works well as a substitute too. Just keep the same ratios to ensure your biscotti turns out great. To keep your pistachio cranberry biscotti fresh, store them in an airtight container. This helps keep them crunchy and flavorful. Place parchment paper between layers if you stack them. Avoid moisture, as it can make the biscotti soft. You can freeze biscotti for longer storage. First, let them cool completely. Then, wrap each piece in plastic wrap. Place the wrapped biscotti in a freezer bag. They will stay fresh for up to three months. To enjoy, thaw them at room temperature or toast them for a few minutes. When stored properly, biscotti lasts about two weeks at room temperature. If you freeze them, they can last much longer. Just remember, the longer they sit, the less fresh they taste. Enjoy your biscotti while they are at their best! Yes, you can use other types of flour. For a gluten-free option, try using almond flour or a gluten-free blend. You can mix in some coconut flour too. Just remember, different flours absorb moisture differently. Adjust the liquid in your recipe if needed. You can use several egg substitutes in this recipe. One common option is using flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Another option is unsweetened applesauce. Use 1/4 cup of applesauce per egg. You will know your biscotti is done when it is lightly golden and firm to touch. The center should not feel soft. After the first bake, slice the log and return the pieces to the oven. Bake until crisp and golden, which usually takes 10 to 15 minutes. The aroma will also tell you they are ready! In this article, we explored the world of Pistachio Cranberry Biscotti. I shared essential ingredients, step-by-step instructions, and helpful tips. You can tweak flavors and storage methods for your perfect biscotti. Experiment with different nuts or fruits to find your favorite mix. Remember, biscotti are best fresh but freeze well for later. Enjoy baking these delightful treats, and have fun customizing them to your taste. Happy baking!

Pistachio Cranberry Biscotti

Deliciously crunchy biscotti featuring pistachios and cranberries, perfect for dipping in coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted pistachios, shelled and chopped
  • 1/2 cup dried cranberries
  • Zest of 1 orange (optional for added flavor)
  • 1/4 teaspoon almond extract (for depth of flavor)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the granulated sugar and eggs together until the mixture is pale and slightly thickened, about 3-4 minutes.
  • Stir in the vanilla extract, almond extract, and orange zest if using until well incorporated.
  • Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
  • Fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
  • Shape the dough into a log approximately 12 inches long and 3 inches wide on the prepared baking sheet. Flatten the top slightly.
  • Bake in the preheated oven for about 25-30 minutes or until the log is lightly golden and firm to the touch. Allow it to cool for about 10 minutes.
  • Once slightly cooled, use a serrated knife to cut the log on a diagonal into 1-inch thick slices.
  • Place the slices cut side down back onto the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until they are crisp and golden.
  • Remove from the oven and allow to cool completely on the baking sheet before serving.

Notes

Arrange the biscotti upright in a tall glass or tin for an inviting display. You can also drizzle some melted dark chocolate over the top for an elegant touch.
Keyword biscotti, cookies, cranberry, pistachio