Cranberry Pistachio Biscotti
Indulge in the festive spirit with these scrumptious cranberry pistachio biscotti. Combining the tartness of dried cranberries and the rich crunch of pistachios, this treat is a delightful balance of flavors and textures. Perfect for dipping into coffee or tea, these biscotti not only make an excellent dessert for your Friendsgiving table but also serve as a cozy snack on chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 cup dried cranberries (roughly chopped)
- 1 cup pistachios (roughly chopped, unsalted)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually mix dry ingredients into the wet mixture until just combined. Fold in cranberries and pistachios.
- Shape dough into two logs (12 inches long) on the baking sheet, flattening them slightly.
- Bake for 25-30 minutes until golden brown. Cool slightly before slicing diagonally into half-inch thick pieces.
- Arrange slices cut side up on the baking sheet; bake again for 10-15 minutes until crisp.
Nutrition
- Serving Size: 1 biscotti (28g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg