Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti Recipe for the Holidays

Tis the season for Cranberry-Pistachios Biscottis! Try this recipe at home and impress all your loved ones during the Holidays. Serve as is with some coffee or spread some cheese and honey for that perfect sweet-savory crunchy mix. 

Ingredients: 

• ¾ cup white sugar

• ¼ cup light olive oil

• 2 teaspoons vanilla extract

• ½ teaspoon almond extract

• 2 large eggs

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 ½ cups pistachio nuts (No Shell. You must peal.)

• ½ cup dried cranberries

Step-by-Step Directions

Step 1: Preheat and Prepare

Preheat your oven to 300°F (150°C). Line a cookie sheet with parchment paper. In a large bowl, mix sugar and oil until well blended. Stir in almond and vanilla extracts, then beat in the eggs.

Step 2: Combine the Dry Ingredients

In a separate bowl, combine flour, baking powder, and salt. Gradually stir this mixture into the egg mixture until just combined. Carefully fold in the pistachios and cranberries by hand.

Step 3: Shape the Dough

Divide the dough in half and form each piece into a 12x2-inch log on the prepared cookie sheet. Tip: Wet your hands with cool water to handle the sticky dough easily.

Step 4: Bake the Logs

Bake in the preheated oven for about 35 minutes or until the logs are light brown. Remove and let cool for 10 minutes. Reduce the oven temperature to 275°F (135°C).

Step 5: Slice and Bake Again

Slice the logs diagonally into ¾-inch-thick slices. Lay the slices cut-side down on the cookie sheet and bake for an additional 8–10 minutes until dry and crispy.

Step 6: Serve and Enjoy

Let the biscotti cool completely before serving. Pair with coffee or your favorite sweet-savory toppings like cheese and honey.

Perfect Pairings

These biscotti pair wonderfully with coffee, tea, or a sweet-savory mix of cheese and honey.

Pair your cranberry-pistachio biscotti with a slice of Carrot Zucchini Cake for an extra burst of flavor in your afternoon tea.

Bake with Super King Markets

Shop for all your holiday baking essentials, including premium pistachios and dried cranberries, at Super King Markets. Create holiday treats your loved ones will adore!

FAQs

Can I use a different type of nut instead of pistachios?

Yes, you can substitute pistachios with other nuts like almonds, hazelnuts, or walnuts. Just make sure to chop the nuts into similar-sized pieces for even distribution.

Can I use olive oil in place of other oils?

Light olive oil works best for this recipe, as it has a mild flavor. If you don’t have it, you can use another neutral oil, like canola or vegetable oil. However, avoid using extra-virgin olive oil, as its strong flavor may overpower the biscotti.

Can I freeze biscotti?

Absolutely! Once the biscotti has cooled completely, store them in a freezer-safe container or bag for up to 3 months. You can thaw them at room temperature or warm them in the oven before serving.

Why did my biscotti spread too much during baking?

If your biscotti logs spread too much, it could be due to too much moisture in the dough. Try chilling the dough for 15-20 minutes before shaping the logs to help prevent spreading. Additionally, make sure you're not adding too much oil or eggs.

How do I make these biscotti gluten-free?

To make the biscotti gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the texture as gluten-free flours may require slightly different liquid ratios, so add the flour gradually to achieve the right dough consistency.