Cranberry Pistachio Biscotti Recipe
An Authentic Italian Delight, Perfect for Special Occasions or Tea Time
The Cranberry Pistachio Biscotti is a delightful, authentic treat that originates from Italy, where it is also known as “Cattuccini.” The name reflects the traditional preparation method – twice baked, resulting in a crisp and crunchy texture. These biscotti are perfect for dipping into a hot drink, like a rich cup of coffee or tea, making them an ideal companion for your cozy moments.
Cuisine: Italian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup, plus extra for dusting |
| Baking Powder | 1 teaspoon |
| Oil | 5 tablespoons |
| Sugar | 5 tablespoons |
| Vanilla Extract | 2 teaspoons |
| Pistachios (unsalted, coarsely chopped) | 1/4 cup |
| Cranberries (dried) | 1/4 cup |
| Salt | To taste |
Preparation Time: 60 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: Approximately 12 biscotti
Nutritional Information (per biscotto):
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 3.5 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 50 mg |
Instructions
-
Prepare Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Stir well and set aside for later use. -
Mix Wet Ingredients:
In another bowl, whisk together the oil and sugar until the mixture is creamy and smooth. Add in the dried cranberries and chopped pistachios, ensuring they’re evenly distributed. -
Form Dough:
Gradually add the dry ingredients into the wet ingredients. Stir until everything is well combined, forming a sticky dough. At this point, the dough may appear a bit messy but don’t worry – it will come together once it’s rested. -
Chill the Dough:
Cover the dough with cling film and place it in the refrigerator for 10 minutes. This helps to firm it up, making it easier to shape. -
Shape the Dough:
After 10 minutes, dust your hands with flour and transfer the dough to a clean surface. Roll it into a long log, about 5 cm in width. Don’t worry about perfection – this rustic shape is part of the charm of biscotti! -
First Bake:
Preheat your oven to 180°C (350°F) for 10 minutes. Line a baking tray with parchment paper and place the dough log onto it. Bake for 25 minutes, or until the top is golden and slightly firm to the touch. -
Cool and Slice:
Once the log is done, remove it from the oven and let it cool for 10 minutes. After it’s slightly cooled, carefully slice the log into half-inch thick pieces using a serrated knife. Be gentle when slicing to avoid crumbling the biscotti. -
Second Bake:
Turn the sliced biscotti pieces on their sides, keeping them close together on the tray. Return the tray to the oven and bake for another 10 minutes. Afterward, flip each biscotti over and bake for an additional 10 minutes to achieve that signature crunch. -
Cool and Serve:
Once the biscotti is golden and crisp, remove from the oven and let it cool completely. The biscotti will continue to crisp up as it cools. Serve as a perfect treat for festive seasons, or enjoy them as a delicious snack alongside a cup of Ginger Cardamom Chai or your favorite hot beverage.
Tip:
For an extra touch of flavor, you can dip the cooled biscotti in melted chocolate or drizzle it with a little honey for sweetness.
Why You’ll Love This Cranberry Pistachio Biscotti Recipe:
The combination of sweet-tart dried cranberries and crunchy pistachios creates a satisfying balance of flavors in every bite. The twice-baked nature gives these biscotti their signature crisp texture, which is perfect for dipping in your favorite hot beverage. Whether it’s for a festive occasion or a cozy afternoon, these biscotti are sure to impress.
Enjoy making and sharing this delightful treat – it’s a simple yet elegant addition to any dessert table!
