Cranberry Pistachio Biscotti is a delightful Italian treat that combines the tartness of cranberries with the rich, nutty flavor of pistachios. These twice-baked cookies are perfect for the holiday season, offering a festive appearance and a satisfying crunch. Whether you’re enjoying them with a cup of coffee or gifting them to loved ones, these biscotti are sure to impress.
Why You’ll Love This Recipe
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Festive Flavors: The combination of red cranberries and green pistachios not only tastes great but also adds a holiday touch to your cookie platter.
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Perfect Texture: Biscotti are known for their crispiness, making them ideal for dunking in coffee or tea.
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Long Shelf Life: These cookies stay fresh for weeks when stored properly, making them a convenient make-ahead treat.
Ingredients
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¾ cup white sugar
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¼ cup light olive oil
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2 teaspoons vanilla extract
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½ teaspoon almond extract
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2 large eggs
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1 ¾ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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1 ½ cups pistachio nuts
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½ cup dried cranberries
Directions
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Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Mix Wet Ingredients: In a large bowl, whisk together the sugar, olive oil, vanilla extract, almond extract, and eggs until well combined.
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Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until a dough forms.
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Add Nuts and Fruit: Fold in the pistachios and dried cranberries until evenly distributed.
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Shape the Dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide.
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First Bake: Bake in the preheated oven for 35 minutes, or until the logs are firm to the touch.
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Cool and Slice: Remove from the oven and allow to cool for 10 minutes. Using a serrated knife, slice the logs diagonally into ½-inch thick slices.
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Second Bake: Place the slices cut side down back onto the baking sheet. Bake for an additional 10 minutes, flip the slices, and bake for another 10 minutes, or until golden brown.
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Cool Completely: Transfer the biscotti to wire racks to cool completely before serving or storing.
Nutritional Information (Per Serving)
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Calories: 92
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Total Fat: 4g
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Saturated Fat: 1g
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Cholesterol: 10mg
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Sodium: 55mg
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Total Carbohydrates: 12g
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Dietary Fiber: 1g
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Sugars: 6g
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Protein: 2g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Serving Suggestions
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With Beverages: Serve these biscotti with coffee, espresso, or tea for a delightful snack.
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Dessert Platter: Include them in a holiday dessert platter alongside other cookies and treats.
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Gifting: Package them in decorative bags or boxes for a thoughtful homemade gift.
Storage Tips
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Room Temperature: Store biscotti in an airtight container at room temperature for up to 2 weeks.
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Freezing: For longer storage, freeze the biscotti in a sealed container for up to 3 months. Thaw at room temperature before serving.
Variations
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Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled biscotti for added sweetness.
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Citrus Zest: Add a teaspoon of orange or lemon zest to the dough for a citrusy twist.
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Different Nuts: Substitute pistachios with almonds or walnuts for a different flavor profile.
The History Behind Biscotti: A Crunchy Legacy
Biscotti, also known as “cantucci” in Italian, originated in the Tuscan city of Prato. The name “biscotti” literally means “twice-baked,” which is a nod to their unique baking process that results in their signature crisp texture. Originally made with almonds, biscotti were valued for their long shelf life and were even favored by Roman legions as travel rations. Over time, the recipe has evolved and adapted to suit various tastes and cultures. Today, biscotti come in endless flavor combinations, but the pairing of cranberries and pistachios brings both color and complexity to this classic. The tartness of dried cranberries cuts through the nutty richness of pistachios, creating a modern twist on an ancient cookie that still celebrates tradition while offering new taste experiences.
The Secret to the Perfect Biscotti Texture
The hallmark of a good biscotti lies in its texture—crunchy, but not rock-hard; dry, yet flavorful. Achieving that perfect bite comes down to technique. The twice-baked method is essential: the first bake firms the dough into a loaf-like shape, while the second bake dehydrates the slices to create that famous crispiness. However, the key is in the timing. Overbaking during the second round can result in a cookie that’s too brittle, while underbaking may leave it too soft and cakey. It’s also important to let the biscotti logs cool slightly before slicing. This allows them to firm up and makes cleaner cuts easier, preserving that attractive diagonal shape. Using a serrated knife and a gentle sawing motion also prevents crumbling. Every detail matters when perfecting this timeless treat!
Ingredient Spotlight: Why Cranberries and Pistachios Work So Well
Cranberries and pistachios are more than just pretty pops of red and green—they offer a symphony of flavor and nutrition. Cranberries, especially dried ones, bring a chewy texture and bright tartness that balances the sweetness of the biscotti dough. Rich in antioxidants and vitamin C, they also contribute a healthful edge to this indulgent snack. Pistachios, on the other hand, offer a creamy, buttery crunch and a hint of earthiness. High in protein and healthy fats, they not only boost the biscotti’s flavor profile but also add nutritional value. When combined, the two ingredients complement each other beautifully, creating a cookie that’s visually festive and layered in taste. It’s no surprise this flavor combo is especially popular during the holiday season!
Pairing Ideas: How to Enjoy Cranberry Pistachio Biscotti
While biscotti is often enjoyed with a hot cup of espresso or cappuccino, there are plenty of other ways to serve and enjoy these delicious cookies. For a luxurious afternoon tea, pair cranberry pistachio biscotti with a floral Earl Grey or a spiced chai. If you’re a fan of dessert wines, try dipping your biscotti into a glass of Vin Santo, a traditional Italian sweet wine that complements the nutty and fruity notes of the cookie. Biscotti also make a fantastic accompaniment to ice cream—serve them alongside a scoop of vanilla or pistachio gelato for a delightful crunch. And don’t underestimate their place on a cheese board! Their sweetness pairs surprisingly well with soft cheeses like brie or mascarpone, offering a gourmet twist on traditional cheese and crackers.
Making It Your Own: Customizing Biscotti to Fit Your Taste
One of the best things about making biscotti at home is how customizable the recipe can be. Don’t like cranberries? Swap them out for dried cherries, apricots, or even figs. Prefer a different kind of nut? Almonds, hazelnuts, and macadamia nuts are all excellent alternatives to pistachios. You can even incorporate add-ins like dark chocolate chips, orange zest, or spices such as cardamom or cinnamon for added warmth and depth. For a holiday-themed version, dip one end of each biscotti in white chocolate and sprinkle with crushed peppermint. Gluten-free? Use a 1-to-1 gluten-free flour blend, and you’re good to go. The beauty of biscotti lies in its flexibility—once you’ve mastered the base recipe, the possibilities are endless. So don’t be afraid to experiment and make the recipe your own.
Final Thoughts
Cranberry Pistachio Biscotti is a versatile and festive cookie that’s perfect for the holiday season. Its delightful combination of flavors and satisfying crunch make it a favorite among many. Whether you’re baking for yourself or sharing with others, this biscotti recipe is sure to be a hit.
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Cranberry Pistachio Biscotti Recipe: A Delicious Crunchy Treat
Ingredients
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¾ cup white sugar
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¼ cup light olive oil
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2 teaspoons vanilla extract
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½ teaspoon almond extract
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2 large eggs
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1 ¾ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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1 ½ cups pistachio nuts
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½ cup dried cranberries
Instructions
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Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Mix Wet Ingredients: In a large bowl, whisk together the sugar, olive oil, vanilla extract, almond extract, and eggs until well combined.
-
Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until a dough forms.
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Add Nuts and Fruit: Fold in the pistachios and dried cranberries until evenly distributed.
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Shape the Dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2 inches wide.
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First Bake: Bake in the preheated oven for 35 minutes, or until the logs are firm to the touch.
-
Cool and Slice: Remove from the oven and allow to cool for 10 minutes. Using a serrated knife, slice the logs diagonally into ½-inch thick slices.
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Second Bake: Place the slices cut side down back onto the baking sheet. Bake for an additional 10 minutes, flip the slices, and bake for another 10 minutes, or until golden brown.
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Cool Completely: Transfer the biscotti to wire racks to cool completely before serving or storing.
