The fruit and nut combination of dried cranberries and pistachios in this biscotti is often chosen for its Christmas colors. But it’s also the duo’s complementary flavors and textures—the cranberries add a chewy, sweet-tartness and the pistachios are rich and buttery tasting—that really entice.–Lisa Zwirn
LC Darn Good Dipping Devices Note
Typically biscotti, with their sturdy texture, make darn good dipping devices. You know, into espresso. Or coffee. Or tea. Or even, for the toddler set, milk. These vibrant biscotti are no exception.
Cranberry Pistachio Biscotti Recipe
- Quick Glance
- 25 M
- 1 H, 30 M
- Makes about 34 biscotti
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon finely grated orange zest (from 1 orange, preferably organic)
- 1 1/4 cups shelled unsalted pistachios
- 1 cup dried cranberries
- 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. Whisk together the flour, baking powder, cinnamon, and salt in a bowl.
- 3. Using an electric mixer, beat the butter in a large bowl until creamy. Add the granulated and brown sugars and beat until fully blended. Beat in the eggs, then the vanilla and orange zest. With the beater on low speed, mix in the flour mixture just until the dough starts to clump together. Mix in the pistachios and cranberries. Using your hands or a rubber spatula, gather the dough into a ball and then divide it in half.
- 4. Using lightly floured hands, place each half of the dough on one side of the prepared sheet. Shape the dough into rectangular loaves about 13 inches long and 2 1/2 inches wide each. Make sure the loaves are at least 3 inches apart on the sheet.
- 5. Bake, rotating the sheet from front to back about halfway through baking, for 30 to 35 minutes, until the loaves are nicely golden and the tops feel mostly firm when gently pressed. Transfer the sheet to a wire rack to cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
- 6. Peel 1 of the loaves off the parchment paper and transfer it to a cutting board. Using a serrated knife in a long sawing motion, cut the loaf on a slight diagonal into 3/4-inch-thick slices. Discard the parchment and place the biscotti, cut side down, back on the baking sheet. Repeat with the other loaf. Bake for 10 minutes. Turn the biscotti over to the other side and bake for about 10 minutes longer or until lightly toasted. Transfer the biscotti to the rack to cool. (You can store the biscotti in an airtight container for up to 2 weeks or freeze them for up to 2 months. You can perk up the biscotti by toasting them in a 350°F (175°C) oven for about 5 minutes.)
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Cranberry Pistachio Biscotti Recipe © 2008 Lisa Zwirn. Photo © 2008 Corinne Planche. All rights reserved.
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