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–+ servings
Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti is a delightful treat that combines sweet and nutty flavors, perfect for dipping in coffee.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup dried cranberries
  • 1 cup shelled pistachios

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • whisk

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs and stir in vanilla extract until well combined.
  4. Gradually mix wet ingredients into dry ingredients; fold in cranberries and pistachios until just combined.
  5. Shape dough into a log about 1 inch high on the baking sheet.
  6. Bake for 25 minutes until golden brown. Let cool slightly, slice into pieces, and bake again for 10-15 minutes until crisp.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 17gProtein: 2gFat: 5g

Notes

Store leftover biscotti in an airtight container at room temperature for up to two weeks. Reheat in the oven to restore crispness.

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