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Fresh cranberry and pistachio biscotti on a cooling rack showing the interior crumb

Cranberry Pistachio Biscotti 2

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5 from 11 reviews

Description

A scientifically developed twice-baked cookie that balances the tartness of pulsed fresh cranberries with the rich crunch of roasted pistachios. This recipe uses a precise butter-to-flour ratio to ensure a crisp texture that is perfect for dipping without being overly hard.

Ingredients

  • 2 cups (250 g) All-Purpose Flour
  • 1 cup (100 g) Fresh Cranberries, pulsed into crumbs
  • 1/2 cup (60 g) Roasted Pistachios, coarsely chopped
  • 1/4 cup (55 g) Unsalted Butter, softened
  • 2/3 cup (130 g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Salt
  • 1/2 cup (85 g) White Chocolate Chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a heavy-duty rimmed baking sheet with parchment paper or a silicone mat.
  2. Pulse the fresh cranberries in a food processor until they reach a fine crumb consistency and coarsely chop the roasted pistachios.
  3. In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed for 2 minutes until pale and fluffy.
  4. Add the eggs and vanilla extract to the mixture and beat for another 2 minutes to create a stable emulsion.
  5. Reduce the mixer speed to low and add the flour, baking soda, and salt, mixing only until the white streaks of flour disappear.
  6. Using a silicone spatula, gently fold in the pulsed cranberries, chopped pistachios, and optional white chocolate chips.
  7. Form the dough into a log approximately 11 by 3.5 inches on the prepared baking sheet and bake for 30 to 35 minutes until firm.
  8. Cool the log on the sheet for 5 to 10 minutes, then use a sharp serrated knife to cut into 3/4-inch wide diagonal slices.
  9. Place the slices cut-side down back on the baking sheet and bake for 10 minutes, then flip and bake for an additional 10 minutes.
  10. Transfer the biscotti to a wire rack to cool completely and drizzle with melted white chocolate if desired.

Notes

For the best structural results, ensure you pulse the cranberries into fine crumbs rather than leaving them whole to prevent steam pockets from forming. If the dough feels particularly sticky during shaping, lightly flouring your hands will make it easier to form the log without compromising the crumb.

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

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Find it online: https://cookiessweet.com/cranberry-pistachio-biscotti-recipe/