Crunchy Cranberry Pistachio Biscotti, Perfect With Coffee

What kind of recipe is it?

Crunchy Cranberry Pistachio Biscotti is a delightful twice-baked Italian cookie that combines the tartness of cranberries with the nuttiness of pistachios.

Its signature crunch makes it perfect for dipping in coffee or tea, enhancing the experience.

This recipe is ideal for those seeking a sophisticated treat that’s both visually appealing and delicious, making it a fantastic choice for holiday gatherings, gift-giving, or simply indulging yourself.

Perfect for bakers of all skill levels, it adds a special touch to any dessert selection.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups (240 grams)
Granulated sugar	3/4 cup (150 grams)
Baking powder	1 teaspoon
Salt	1/4 teaspoon
Unsalted butter	1/2 cup (115 grams), softened
Eggs	2 large
Vanilla extract	1 teaspoon
Dried cranberries	1 cup (150 grams)
Unsalted pistachios	3/4 cup (100 grams), roughly chopped

This table provides a clear overview of all the necessary ingredients along with their respective quantities for the Crunchy Cranberry Pistachio Biscotti recipe.

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Cooking Steps

Preheat the oven to 175°C (350°F) and position the oven rack to the middle. Line a baking sheet (approximately 30×40 cm or 12×16 inches) with parchment paper.
In a large mixing bowl, combine 240 g (2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk until well blended.
In another bowl, cream together 115 g (1/2 cup) softened unsalted butter with the sugar mixture using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add 2 large eggs and 1 teaspoon vanilla extract to the butter mixture. Beat until completely incorporated, ensuring the mixture appears smooth and slightly thickened.
Gradually add the dry mixture to the wet mixture, stirring gently with a wooden spoon or spatula until just combined.
Don’t overmix; the dough should be slightly sticky.
Fold in 150 g (1 cup) dried cranberries and 100 g (3/4 cup) roughly chopped unsalted pistachios, ensuring even distribution throughout the dough.
With lightly floured hands, divide the dough into two equal portions and shape each into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide.
Place the logs on the prepared baking sheet, spacing them at least 8 cm (3 inches) apart.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch. The aroma of baked cookies should fill your kitchen.
Remove the baking sheet from the oven and let the logs cool on the pan for about 10 minutes. This allows for easier slicing without crumbling.
Once slightly cooled, transfer the logs to a cutting board.
Using a sharp serrated knife, slice each log diagonally into 1.5 cm (0.5 inch) thick pieces.
Arrange the sliced biscotti cut-side down back on the baking sheet.
Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they’re dry and crisp.
Remove from the oven and let the biscotti cool completely on the baking sheet. They should feel hard and crunchy yet not overly dark in color.
Store the cooled biscotti in an airtight container at room temperature for up to two weeks. They should maintain their crunchiness.
Enjoy your homemade Crunchy Cranberry Pistachio Biscotti with coffee, tea, or as a delightful snack!

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Variations

Chocolate Hazelnut Biscotti: Substitute 150 g (1 cup) of dried cranberries with 150 g (1 cup) of chocolate chips and 100 g (3/4 cup) of chopped hazelnuts for a rich, nutty flavor.
Almond Coconut Biscotti: Replace all-purpose flour with 240 g (2 cups) of almond flour for a gluten-free option, and add 100 g (1 cup) of shredded unsweetened coconut to create a tropical twist.
Vegan Orange Biscotti: Use 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water as an egg substitute and replace butter with 115 g (1/2 cup) of coconut oil, adding the zest of one orange for a bright flavor.
Spiced Pumpkin Biscotti: Add 125 g (1/2 cup) of canned pumpkin and 1 teaspoon of pumpkin pie spice to the wet mixture for a seasonal, autumn-inspired treat, omitting some flour to maintain the proper dough consistency.

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Tips on plating and presentation

How can you make your crunchy cranberry pistachio biscotti truly stand out on a plate?

Choose a simple, elegant plate that contrasts with the biscotti’s vibrant colors. Stack the biscotti vertically for height, or position them in a fan shape.

Add a sprinkle of crushed pistachios or a few scattered cranberries for extra flair.

Finally, serve with a warm coffee beside it for a cozy touch.

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What other dishes can I pair it with?

While considering what other dishes to pair with your crunchy cranberry pistachio biscotti, I find that a selection of cheeses can elevate the experience.

Think creamy brie, tangy goat cheese, or sharp cheddar to complement the biscotti’s flavors.

Additionally, a fruit and nut platter enhances the crunchiness and adds color.

These combinations provide delightful contrasts and elevate your dessert spread.

Enjoy experimenting!

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What drinks can I pair it with?

When it comes to drinks that pair beautifully with crunchy cranberry pistachio biscotti, a few options immediately come to mind.

I love to enjoy it with hot coffee, as the rich flavors complement each other perfectly. You can also try a light green tea for a revitalizing contrast or even a glass of sweet dessert wine for a lovely indulgence.

Enjoy!

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Frequently Asked Questions

Can I Use Different Nuts in This Biscotti Recipe?

I’ve swapped out pistachios for almonds and walnuts before, and it turned out great. Just make sure the nuts you choose complement the other flavors. Enjoy experimenting with your favorite combinations!

How Long Does Biscotti Stay Fresh When Stored?

Biscotti stays fresh for about two weeks when stored in an airtight container. I usually keep mine in a cool, dry place to maintain the crunch. They never last that long around my family, though!

Is This Biscotti Gluten-Free?

No, this biscotti isn’t gluten-free since it typically contains wheat flour. If you need gluten-free options, I recommend searching for recipes that use almond flour or gluten-free blends to make your own delicious treat.

Can I Freeze the Biscotti for Later Use?

Absolutely, you can freeze the biscotti for later use! I wrap mine tightly in plastic wrap and store them in an airtight container. They stay fresh and delicious, ready for whenever you crave a treat!

What Is the Origin of Biscotti?

Biscotti originated in Italy during the Renaissance, specifically in the Tuscan region. They were originally created as a long-lasting snack for travelers, baked twice for durability, and that tradition continues today with various flavor combinations.