Pistachio & Cranberry Biscotti
Buttery biscotti studded with green pistachios and ruby cranberries make the coffee break feel a little more special. The nuts bring a mellow richness, the cranberries add tart, chewy pockets, and a second bake gives every slice its satisfying crunch. I love them plain for dunking, or with a little white chocolate when the occasion calls for something festive. Make a pot of coffee and save a few for tomorrow.
Pistachio & Cranberry Biscotti
| Prep 15 minutes | Cook 50 minutes |
| Cooling 40 minutes | Total 1 hour 45 minutes |
| Servings 20–24 biscotti | Bake temperature 350°F (175°C) |
Course: Dessert / Baking
Equipment: Mixing bowls, electric mixer with paddle or beaters, baking sheet, parchment, serrated knife, and wire rack.
Ingredients
- 115 g unsalted butter (softened)
- 150 g granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract (5 ml)
- 250 g all-purpose flour
- 5 g baking powder
- 1.5 g salt
- 75 g pistachios (shelled, unsalted)
- 75 g dried cranberries
- 75 g white chocolate (optional, for dipping)
Instructions
Mix and shape
- Prepare: Heat the oven to 350°F (175°C). Line a large baking sheet with parchment.
- Cream: Beat butter and sugar on medium-high speed for 2–3 minutes, until pale and fluffy. Scrape the bowl as needed.
- Add the eggs: Reduce to low speed. Beat in the eggs one at a time, mixing until each is incorporated, then mix in the vanilla.
- Fold: Whisk flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix on low just until the flour disappears. Fold in pistachios and cranberries with a spatula.
- Shape: Divide the dough in half. With lightly damp hands, shape two logs, each about 10 inches long and 2 inches wide. Leave several inches between them for spreading.
Bake twice
- First bake: Bake for 25–30 minutes, until the logs are firm and lightly golden. Leave them on the baking sheet for about 10 minutes, until firm enough to handle but still warm.
- Slice: Carefully transfer each log to a board. Use a serrated knife and a gentle sawing motion to cut diagonal slices about ¾ inch thick.
- Second bake: Lay slices cut-side down on the baking sheet. Bake for 8–10 minutes, turn each slice over, then bake for another 8–10 minutes, until lightly golden and dry at the edges.
- Cool: Transfer to a wire rack and cool completely, allowing about 30 minutes. They become crisper as they cool.
- Dip, if using: Melt the white chocolate gently in a dry heatproof bowl over barely simmering water. Dip one end of each completely cooled biscotto, then leave on parchment until the chocolate sets. Allow additional time for dipping and setting.
Pro Tips & Substitutions
Slice while warm: Ten minutes is a guide, rather than an exact deadline. The logs should feel firm enough to lift and slice without squashing. Saw gently through the nuts instead of pressing straight down.
Choose your crunch: For a slightly gentler bite, use the shorter second-bake time. For a drier, dunkable biscuit, use the longer time and cool fully before judging the texture.
Swap the additions: Replace the pistachios with the same weight of almonds, or use dried cherries instead of cranberries. Chop particularly large dried fruit before folding it in.
Store after cooling: Keep completely cooled, plain biscotti in an airtight container at room temperature for up to 1 week. Freeze undipped biscotti in a sealed container for longer storage, then thaw before adding chocolate.
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