Festive Cranberry Pistachio Biscotti: A Deliciously Simple Twice-Baked Cookie Recipe

Indulge in the delightful crunch and vibrant flavors of homemade Cranberry Pistachio Biscotti. This easy-to-make cookie recipe is not only a fantastic treat to have on hand but also an absolutely perfect addition to your Christmas baking repertoire! With bursts of red from dried cranberries and pops of green from pistachios, these biscotti offer a festive explosion of color and taste, making them irresistible for dunking into your favorite hot beverage.

Why You’ll Fall in Love with Cranberry Pistachio Biscotti

Embarking on my first journey into the world of homemade biscotti was a revelation, and I can confidently say I’m never going back to store-bought! This Cranberry Pistachio Biscotti recipe is incredibly simple to master, yet it yields a gourmet-quality cookie that impresses every time. Beyond its ease, the sheer versatility of biscotti allows for endless flavor combinations, making it a staple in any baker’s kitchen. And let’s be honest, who can resist a cookie that’s as beautiful as it is delicious?

While I may not be a coffee connoisseur myself, the fervent recommendations from the coffee lovers in my life assure me that these delightful cookies are an absolute dream when dipped into a steaming cup of freshly brewed coffee. The rich, slightly bitter notes of coffee perfectly complement the sweet, nutty, and tart flavors of the biscotti, creating a truly harmonious experience. If, like me, coffee isn’t your preferred daily brew, fear not! These versatile treats are equally divine when dipped into a soothing cup of tea or a decadent, creamy hot chocolate. The magic of biscotti lies in its ability to soften just slightly when introduced to a warm liquid, enhancing its flavor and making each bite pure bliss.

Now, for the golden rule of achieving truly exceptional biscotti: the baking time. The secret to that signature, satisfying crunch lies in baking your biscotti not just once, but at least twice. For an unparalleled crisp texture that sings with every bite, I personally advocate for a third bake. This extra step transforms them into perfectly dry, shattery cookies that hold up beautifully to dunking without disintegrating. I’m incredibly excited for you to try this recipe. Share your thoughts with me; I’m genuinely looking forward to hearing if I can convert even more people into devoted biscotti enthusiasts with this truly yummy recipe!

Moreover, these Cranberry Pistachio Biscotti aren’t just for personal enjoyment. Their vibrant colors and sophisticated flavor profile make them an ideal candidate for holiday gifting. Imagine presenting a beautiful tin filled with these festive cookies to friends, family, or neighbors. They keep well, travel easily, and are a thoughtful, homemade gesture that speaks volumes. Whether for a Christmas morning breakfast, an afternoon tea, or a special holiday dessert platter, these biscotti are sure to be a cherished addition.

Key Ingredients for Perfect Biscotti

This recipe prides itself on being straightforward and unfussy, relying on simple, high-quality ingredients to deliver maximum flavor. However, I do have a couple of specific recommendations to ensure your biscotti are not only delicious but also visually stunning. For the pistachios, I highly recommend shelling them yourself. Freshly shelled pistachios retain a brighter, more vibrant green hue, which will truly pop against the red cranberries and the golden-brown biscotti base. Similarly, when selecting your dried cranberries, opt for the plumpest and reddest ones you can find. These small details will significantly enhance both the flavor and the overall presentation, making your biscotti truly spectacular.

Below is a list of the essential ingredients you’ll need. Be sure to scroll down to the full recipe card for precise measurements to guarantee perfect results every time.

• Unsalted butter: Softened to room temperature. Butter provides richness and contributes to the tender crumb before the second bake. Using unsalted allows you to control the overall salt content.
• Granulated Sugar: Essential for sweetness and structure. It also aids in the browning process, giving the biscotti their appealing golden color.
• Large Eggs: Act as a binder, holding the dough together and adding richness and moisture. They are crucial for the biscotti’s structure.
• Flavorful Extracts:
  • Vanilla extract: A classic flavor enhancer that complements almost any sweet treat.
  • Orange extract: This is a secret weapon that truly elevates the cranberry and pistachio flavors, adding a bright, zesty note that is both refreshing and comforting.
• All-purpose flour: The structural foundation of our biscotti. Ensure it’s measured correctly for the right dough consistency.
• Baking powder: Provides a gentle lift, contributing to the initial airy texture before the biscotti become dense and crunchy.
• Salt: A small but mighty ingredient that balances the sweetness and enhances all the other flavors.
• Star Mix-ins:
  • Coarsely chopped dried sweetened cranberries: For those delightful tart bursts and a vibrant red color.
  • Coarsely chopped pistachios: For a buttery, nutty crunch and a beautiful green contrast.
• Optional Indulgence: Melted white or dark chocolate for dipping. A chocolate coating adds an extra layer of decadence and visual appeal, especially for festive occasions.

How to Craft Your Perfect Cranberry Pistachio Biscotti

Making biscotti is a straightforward process, but paying attention to each step ensures that delightful, signature crunch. Follow these detailed instructions to create your batch of delicious, festive treats.

Step 1: Cream the Butter and Sugar

Begin by taking a large mixing bowl. Add your softened unsalted butter and granulated sugar. Using an electric mixer (or a sturdy whisk and some elbow grease), cream them together until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter, which contributes to a more tender and airy biscotti texture before the second bake. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla and orange extracts, beating everything together thoroughly until the mixture is smooth and well combined.

Step 2: Incorporate Dry Ingredients and Chill

In a separate, small bowl, whisk together your all-purpose flour, baking powder, and salt. This ensures all the leavening agents and seasoning are evenly distributed throughout the dry mixture. Gradually add this dry mixture to your creamed butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough biscotti. The resulting dough will be notably sticky – this is perfectly normal and desired! Once the dry ingredients are incorporated, gently fold in the coarsely chopped dried cranberries and pistachios until they are evenly distributed throughout the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough firms it up, making it much easier to handle and shape, and also helps the flavors meld together beautifully.

Step 3: Preheat Your Oven

While your dough is chilling, preheat your oven to 350 degrees F (175 degrees C). Proper preheating is crucial for even baking, ensuring your biscotti cook through consistently from the first bake. Prepare a large baking sheet by lining it with parchment paper for easy removal and cleanup.

Step 4: The Twice-Baked Magic

• Once chilled, remove the dough from the fridge. Lightly flour your working surface to prevent sticking. Divide the dough in half. Take each half and, using your hands, shape it into a log approximately 2 inches wide and 12 inches long. Aim for an even thickness across the log to ensure consistent baking.
• Carefully transfer each dough log to your prepared ungreased baking sheet, leaving some space between them. Bake for 28-30 minutes, or until the logs are golden brown and firm to the touch. This is the first bake, setting the shape and beginning the cooking process.
• Remove the baking sheet from the oven and let the logs cool on the pan for a few minutes – no longer than 5 minutes. They should be firm enough to handle but still warm. This brief cooling period helps them set before slicing.
• Using a sharp, serrated knife (this is key for clean cuts), carefully slice each log diagonally into strips, roughly ¾-inch wide. You should get about 12 cookies per log, depending on how thickly you slice them.
• Arrange the sliced biscotti cut-side down on the baking sheet. Return them to the oven and bake for another 10 minutes.
• For that truly authentic, extra-crispy biscotti texture, turn the slices over after 10 minutes and bake for an additional 8 minutes. This second (or even third) bake is what dries them out, giving them their characteristic crunch and extended shelf life.

Step 5: Cool and Finish

Once baked to your desired crispiness, remove the biscotti from the baking sheet and transfer them to a wire rack to cool completely. Allowing them to cool fully is essential for them to achieve their ultimate crispness and for any optional chocolate coating to set properly. If you wish to add an extra touch of decadence, once cooled, dip one end of each biscotti into melted white or dark chocolate. You can even drizzle chocolate over them for a more artistic touch. Place them back on the wire rack or on parchment paper until the chocolate has completely hardened before storing. This prevents them from sticking together and keeps their beautiful finish intact.

Frequently Asked Questions About Biscotti

More Delicious Cranberry Recipes You’ll Love

If you’re a fan of the bright, tart flavor of cranberries, you’re in luck! Here are more delightful recipes that feature this versatile berry, perfect for any occasion:

• Dark Chocolate Cranberry Cookies
• White Chocolate Chip Cranberry Cookies
• Cranberry Bread Pudding With Whiskey Cream Sauce
• Cranberry Orange Muffins
• Cranberry Pecan Muffins

Recipe Card: Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

This Cranberry Pistachio Biscotti recipe is the perfect easy-to-make cookie to have on hand, and it just so happens to be perfect for Christmas! Mix in dried red cranberries and green pistachios for a festive pop of color, and enjoy dunking these treats in your beverage of choice!

Author: Malinda Linnebur

Servings: 12 cookies

Prep Time: 40 minutes

Cook Time: 48 minutes

Total Time: 1 hour 28 minutes

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Ingredients

• ½ cup unsalted butter, softened (use only real butter)
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1½ teaspoons orange extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup coarsely chopped dried sweetened cranberries
• ¾ cup coarsely chopped pistachios
• White or dark chocolate for dipping (optional)

Instructions

1. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla and orange extracts until fully combined.
2. In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be sticky. Fold in the cranberries and pistachios. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
3. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. Divide the chilled dough in half. On a lightly floured surface, shape each half into a log approximately 2 inches wide and 12 inches long. Place the logs on the prepared baking sheet. Bake for 28-30 minutes, or until golden brown and firm to the touch.
5. Remove the baking sheet from the oven and let the baked logs cool on the pan for no longer than 5 minutes. Using a sharp, serrated knife, carefully cut each log diagonally into ¾-inch wide strips. You should get about 12 cookies per log.
6. Lay the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for another 10 minutes. For extra crunch, turn the slices over and bake for an additional 8 minutes.
7. Remove the biscotti from the baking sheet and transfer them to a wire rack to cool completely. If desired, melt white or dark chocolate and dip one end of each cooled biscotti into the chocolate. Allow the chocolate to harden completely before storing.

Notes

Storage: Homemade biscotti will last between 1-2 weeks when stored in an airtight container at room temperature. If you dip your biscotti in chocolate, ensure the chocolate has fully hardened before placing them in the container to prevent sticking.