Cranberry Pistachio Biscotti Recipe
Overview:
This delightful Cranberry Pistachio Biscotti recipe is a holiday favorite, perfect for bringing the festive spirit to your gatherings! Inspired by Martha Stewart, these crunchy treats boast a blend of tart cranberries, crunchy pistachios, and a hint of vanilla sweetness. 🎄
Nutritional Information:
- Calories: 143.2 per serving
- Fat Content: 4.1g
- Saturated Fat Content: 1.6g
- Cholesterol Content: 40.3mg
- Sodium Content: 91.4mg
- Carbohydrate Content: 23.5g
- Fiber Content: 0.8g
- Sugar Content: 10.8g
- Protein Content: 3.2g
Recipe Details:
- Servings: 24
- Yield: 48 biscuits
- Prep Time: 30 minutes
- Cook Time: 37 minutes
- Total Time: 1 hour and 7 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried cranberries | 1/2 cup |
| Boiling water | 1/2 cup |
| All-purpose flour | 3 cups |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Eggs | 4 (3 for dough, 1 for brushing) |
| Pure vanilla extract | 2 tsp |
| Unsalted shelled pistachios | 1/2 cup |
| Sugar (for sprinkling) | 1/4 cup |
Instructions:
- Preheat your oven to 375°F (190°C). 🌟
- Prepare the cranberries by placing them in a small bowl and covering them with boiling water. Let them stand until plump, approximately 15 minutes. Then, drain and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside for later use.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, which should take around 2 minutes.
- Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, beating on low speed until fully combined.
- Stir in the drained cranberries and pistachios until evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface and divide it into two equal portions.
- Shape each portion into a 2-inch by 18-inch log and place them on the prepared baking sheet, ensuring there’s about 3 inches of space between the logs.
- Gently flatten the logs slightly with the palm of your hand.
- In a small bowl, lightly beat the remaining egg. Brush the beaten egg over the logs and sprinkle them with sanding sugar for a touch of sweetness and sparkle.
- Bake the biscotti in the preheated oven for 25 minutes until they are set and lightly golden.
- Remove the biscotti from the oven and allow them to cool on a wire rack until they are warm to the touch, about 20 minutes.
- Once cooled, transfer the logs to a cutting board and slice them diagonally into 3/4-inch pieces.
- Arrange the biscotti pieces cut-side down on the baking sheet and return them to the oven.
- Bake for an additional 12 minutes, or until the biscotti are beginning to brown around the edges.
- Transfer the baked biscotti to wire racks to cool completely before serving or storing. Enjoy the festive flavors of these Cranberry Pistachio Biscotti with your loved ones! 🍪✨
