Description

This technically-refined biscotti recipe uses pulsed fresh cranberries and roasted pistachios to achieve a vibrant flavor profile and a reliable, professional snap. Perfect for gifting or pairing with coffee, these twice-baked treats remain crisp and structurally sound thanks to a precise balance of moisture and protein.

Ingredients

250 g all-purpose flour
130 g granulated sugar
55 g unsalted butter, softened
2 large eggs
100 g fresh cranberries
60 g roasted pistachios
1 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp salt

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Instructions

Preheat your oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper or a silicone mat.
Pulse the fresh cranberries in a food processor until they resemble coarse sand, then coarsely chop the pistachios into 1/4-inch pieces.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for 2 minutes; add eggs one at a time, followed by the vanilla.
In a separate bowl, whisk the flour, baking soda, and salt, then add to the wet ingredients on low speed, mixing just until streaks disappear.
Fold in the cranberries and pistachios by hand, then shape the sticky dough on the baking sheet into a log roughly 11 inches long and 3.5 inches wide.
Bake for 30-35 minutes until firm and the internal temperature reaches 190°F, then let the log cool on the pan for 10 minutes.
Slice the log diagonally into 3/4-inch strips with a serrated knife, place cut-side down on the pan, and bake for 10 minutes per side (20 minutes total) until crisp.

Notes

For the cleanest slices, ensure your serrated knife is very sharp and use a gentle sawing motion while the log is still warm but has had its 10-minute resting period. If the dough feels overly sticky during shaping, lightly flouring your hands will make it much easier to manage without adding too much extra bulk to the exterior.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Twice-Baked
Cuisine: Italian-inspired