Description
Cranberry Pistachio Biscotti are a festive treat that combines crunchy texture with vibrant flavors. Infused with tart cranberries and rich pistachios, these twice-baked delights are perfect for dipping into coffee or enjoying on their own. Whether for holiday gatherings or cozy afternoons, this easy recipe brings a touch of homemade warmth to any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup dried cranberries
- 3/4 cup shelled pistachios
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter and eggs until fluffy.
- Gradually add dry ingredients to the wet mixture, then fold in cranberries and pistachios.
- Shape dough into two logs about 1 inch high and 3 inches wide on the prepared sheet.
- Bake for 25 minutes until golden brown. Let cool slightly, slice into pieces, and return to the oven for an additional 10-15 minutes until crispy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti (30g)
- Calories: 120
- Sugar: 5g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg