Cranberry Pistachio Biscotti (Edit recipe)

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Ever wondered how to make this Italian favorite? Biscotti are the perfect balance of crunch and flavor and are surprisingly easy to make! Whether you’re looking for a dessert idea for a party or just simply want to have a go-to snack to enjoy with your coffee or tea, this Cranberry Pistachio Biscotti has you covered.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

55 minutes

INGREDIENTS

10

Serves: 18

Ingredients

.75 cup Brown Sugar
.25 cup Olive Oil, light
1 tsp Vanilla Bean Paste, or 2 teaspoon vanilla extract
1 tsp Lemon Zest
2 Eggs, large
1.75 cup Whole Wheat Flour, semi
1 tsp Baking Powder
.25 tsp Salt
1 cup Pistachios, Roasted
.5 cup Dried Cranberries, Organic

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 150C (300F) and line a baking tray with parchment paper.
In a large bowl, whisk together the sugar and oil until well combined.
Add the vanilla extract, lemon zest and beat in the eggs. The mixture should be well combined and uniform.
In a separate bowl combine the flour, baking powder and salt. Gradually add the dry ingredients into the egg mixture until well combined. Work into a dough.
Fold in the cranberries and pistachios into the dough by hand and work the dough into a large ball.
Divide the dough into 2 and form each piece into a log around 25 x 5 cm (10 x 2 inches) and place on the baking tray. If the dough is too sticky, use water on your hands to handle the dough with more ease. Leave enough space between the two logs so they don't stick together in the oven.
Bake for around 35 minutes until light brown. Remove it from the oven and set aside to cool for around 10 minutes.
Now reduce the oven temperature to 135C (275F). Using a serrated knife, cut the logs diagonally into 2 cm (3/4 inch) thick slices. Lay the cookies flat onto the baking tray.
Bake for 15-20 minutes until the biscuits are dry. The center will be slightly soft when taking it out, but will get crisp upon cooling.
Set aside to cool and then serve!

Notes

I use semi-wheat flour, so the dough becomes drier. If you prefer softer biscotti you can slightly increase the amount of oil.
Remember that the dough should be sticky, so don't add extra flour.
Don't bake it too long on the second bake. It will continue to harden after it has been taken out of the oven. It should be very slightly soft to the touch when taken out.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	154
Fat:	6 g
Carbohydrates:	21 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	32 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.