Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Biscotti have always been one of my favorite cookies to keep in my kitchen. They’re fun to eat, easy to make and they have a long shelf-life, so a big batch can go a long way. Almonds are very commonly used in biscotti, but they’re not the only nut that goes well in this style of cookie. These Cranberry Pistachio Biscotti use bright green pistachios and vibrant red cranberries in place of (relatively boring) almonds.

The biscotti aren’t overly sweet and have a nice vanilla flavor to them. This creates a nice backdrop for the sweet-tart cranberries and buttery pistachios to pop out every time you take a bite! I highly recommend using roasted pistachios in these biscotti. Fortunately, you can find shelled, roasted pistachios fairly easily in most grocery stores, so you don’t have to spend extra time shelling the nuts one-by-one before you bake.

While this biscotti certainly doesn’t need to be served seasonally – after all, you can get dried cranberries and pistachios all year round! – it happens to be a wonderful holiday cookie plate option because of its festive red, white and green color scheme. They’re delicious on their own, especially if you happen to like crunchy cookies, and stand up very well to being dipped in coffee, tea or even milk. If you want to dress them up a bit, you can drizzle a little bit of melted white chocolate over the top of the cookies, though I admit that I prefer them as-is so there is no chocolate to melt on my fingertips when I’m eating mine!

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti
3 1/2 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 large egg white
1 tsp vanilla extract
2/3 cup dried cranberries
1/2 cup roasted pistachios

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the egg white and vanilla extract. Mix at high speed until batter is uniform and lightly colored.
With the mixer on a slow speed, gradually incorporate the flour mixture, stirring just until no streaks of dry ingredients remain. Stir in dried cranberries and pistachios.
Divide the dough in half. Shape one half of the dough into a log about 2 1/2-in high and 8-10-in long (log should be quite narrow) on the prepared baking sheet (dough will be quite sticky; use a spatula or bench scraper, or lightly flour your hands to make it easier to shape). Dough will spread, so repeat the process with the rest of the dough on another baking sheet.
Bake logs for about 30 minutes, until dark golden and set. Cookies will spring back when lightly pressed in the center.
Allow dough log to cool on a wire rack for 20-25 minutes, then slice into cookies 1/2 – 3/4 inch thick using a sharp chefs knife or serrated knife. Arrange upright on baking sheet.
Lower oven temperature to 350F. Bake cookies a second time for 20-25 minutes, until they are lightly browned on the sides and slightly crisp. Top and bottom of the biscotti should be relatively dark.
Allow to cool completely on a wire rack before storing in an airtight container.

Makes 2- 2 1/2 dozen.

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