Cranberry Pistachio Holiday Biscotti
Cranberry Pistachio Biscotti make a tasty homemade gift for friends and family. They are also perfect for cookie exchanges!
Servings: 24 biscotti cookies
Calories: 165kcal
Ingredients
- 3 c. all-purpose flour // 360g
- ¾ c. granulated sugar // 150g
- 3 eggs room temperature
- 1 ½ tsp. baking powder
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 1 ½ sticks butter softened // 170g // 12tbsp.
- ½ cup shelled pistachios //75g
- ¾ cup sweetened dried cranberries // 125g
- 2 ounces white chocolate melted and slightly cooled // 1/4 cup ( I used a Lindt white chocolate bar)
Instructions
- Preheat oven to 375°F / 190°C / Gas mark 5.
- In a medium bowl, combine flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or medium bowl), beat butter and sugar until light and fluffy. About 4 minutes.
- Add eggs one at a time, incorporating fully before adding another egg.
- Add vanilla and beat to combine, then add dry ingredients and mix until just combined.
- Mix in pistachios and cranberries until mostly combined, do not overmix. You can press them into the dough when forming the loaves, if needed.
- On a parchment lined sheet pan, form two loaves of dough roughly 3 inches (8cm) wide and ¾ inch (2cm) thick.
- Bake for 22 – 24 minutes. Remove from oven and cool 15 minutes.
- Slice loaves into ½ inch slices and lay the slices on their sides.
- Reduce heat to 300°F and bake for an additional 20 minutes (Add an additional 5 - 10 minutes if you want the biscotti EXTRA crunchy).
- Move to cooling rack to cool completely before drizzling with melted chocolate.
Video
Notes
Melt white chocolate in microwave safe bowl for 30 seconds. Stir. If it is mostly melted, set aside. If not, microwave in 10 - 15 second increments. The residual heat will finish melting the rest of the chocolate. Be careful not to burn your chocolate, it can happen rather quickly if you aren't keeping an eye on it.
Dip one end and place on parchment paper to set, or drizzle melted chocolate with a piping bag, or snip a corner from a zip top bag. Let the chocolate set up for about an hour. To reduce that time, you can slide them into the refrigerator for 20 minutes. Store biscotti at room temperature in an airtight container, for up to 2 weeks. If freezing biscotti, do not drizzle with chocolate.
Dip one end and place on parchment paper to set, or drizzle melted chocolate with a piping bag, or snip a corner from a zip top bag. Let the chocolate set up for about an hour. To reduce that time, you can slide them into the refrigerator for 20 minutes. Store biscotti at room temperature in an airtight container, for up to 2 weeks. If freezing biscotti, do not drizzle with chocolate.
Nutrition
Serving: 1biscotti | Calories: 165kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 184mg | Fiber: 1g | Sugar: 11g