Description
A crunchy, nutty Italian classic packed with tangy cranberries and toasted pistachios, perfect for snacking or pairing with coffee.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup pistachios, shelled and chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a larger mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs and vanilla to the mixture and beat until well combined.
- Incorporate the dry ingredients gradually to the butter-sugar-egg blend.
- Fold in the dried cranberries and chopped pistachios.
- Shape the dough into two logs, about 10-12 inches long and 1 inch thick.
- Bake the logs on a lined baking sheet for about 25-30 minutes until lightly golden.
- Slice each log diagonally into about ½-inch thick slices.
- Twice-bake the sliced biscotti for another 15-20 minutes until golden and crisp.
- Cool and enjoy with coffee or tea!
Notes
Let the biscotti cool before slicing to achieve the right texture. They can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: biscotti, cranberry, pistachio, Italian snack, baking