If you are going to make biscotti for the holiday season, then let this Pistachio and Cranberry Biscotti be the one! It’s the perfect holiday biscotti!
This Pistachio and Cranberry Biscotti recipe is a holiday family favourite, not only is it beautifully speckled with green and red but it taste absolutely delicious. What makes this biscotti recipe a winner for me is that it’s full of crunch without being overly hard, the cookies are not dry and remain slightly tender in the middle.
Biscotti is an Italian cookie which is baked twice, this gives it a crunchy texture and makes it excellent for dunking into coffee or tea. Biscotti are made using a variety of dried fruit and nuts and are easy to adapt to your favourite combinations. If you are looking for something to bring to a party with you, this Pistachio and Cranberry Biscotti would make a wonderful gift for the host or hostess. The original recipe for this biscotti is from America’s Test Kitchen. It called for dried cherries, but I used dried cranberries instead. I also added orange zest and doubled the quantity of ingredients since I wanted to make enough to give away as presents.
Pistachio and Cranberry Biscotti
If you are going to make biscotti for the holiday season, then let this Pistachio and Cranberry Biscotti be the one! It's the perfect holiday biscotti!
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups dried cranberries
- 2 tsp. orange zest
- 4 tbsp. freshly squeezed orange juice
- 8 tbsp. unsalted butter softened
- 4 large eggs room temperature
- 1 tsp. pure vanilla extract
- 1.5 cups shelled pistachios toasted and chopped coarsely
With the rack in the middle position, preheat the oven to 350°F.
- Line two baking sheets with parchment paper and set aside.
Remove enough zest from one large orange to make 2 teaspoons, set aside.
- Squeeze the orange to obtain 4 teaspoons of orange juice. In a microwaveable bowl, combine the cranberries with the orange juice and microwave for about 45 seconds. Set aside.
- In a medium bowl, whisk together the flour, 1 cup of sugar, baking powder and salt. Set aside.
- In the bowl of your stand mixer (fitted with the paddle attachment), beat the butter and orange zest with the remaining cup of sugar for about 3 minutes on medium speed until butter is fluffy.
- Add the vanilla, then the eggs, one at a time beating after each egg.
- Reduce mixer speed to low and add the dry ingredients, mix on low to combine and then and add the cranberries and pistachios and mix until the ingredients are incorporated into the batter, do not over beat.
- Divide the dough into 4 parts.
- Turn the dough out onto a lightly floured surface and using your hands shape the dough into a log. Pat the dough so it’s about two inches wide.
- Place logs onto lined baking sheet, spacing them 3 inches apart, you may need to use two baking sheets unless you own a very large sheet.
- Bake for 14 minutes, rotate the tray and bake for another 14 minutes or until logs are light golden brown and beginning to crack on top.
- Remove from oven and let cool on sheet for 10 minutes.
- Lower the oven temperature to 325°F.
- Place one biscotti log at a time onto a cutting board and using a sharp serrated knife, slice the logs on a diagonal into 1/2 to 3/4-inch-thick slices.
- Return the sliced biscotti, cut side down on the baking sheet and bake for 7 to 8 minutes or until pale golden, flip the biscotti and bake for approximately 7 minutes more.
- Transfer the biscotti onto a rack and let cool completely before serving or storing in an airtight container.