Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti is a classic cookie recipe! Try this homemade version that is sure to impress everyone.
Servings 24 biscotti
Calories 149kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 3/4 cup unsalted pistachios coarsely chopped
- 1/3 cup dried cranberries
- 2 tablespoon unsalted butter softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate chopped
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, pistachios, and cranberries. Stir to combine.
- In an electric stand mixer fitted with a paddle attachment, cream butter and sugar together on medium speed for 1 1/2 minutes. Add vanilla and eggs; mix until combined. Add the dry ingredients and mix on low speed until just combined to make a dough.
- Form the dough into one long log, about 12-18 inches long and 5-6 inches thick. The dough should be relatively flat, only about 1/2 inch high. Bake for 20-25 minutes, until the center is firm to the touch. Let the biscotti cool for 15 minutes and then, using a serrated knife; cut into 1 inch wide pieces. Lay each slice on its side. Turn the oven down to 325 degrees and bake for an additional 5-6 minutes on each side. Cool completely.
- Melt chocolate in a heatproof bowl set over a pot of simmering water. Dip biscotti in chocolate or drizzle over biscotti, as desired.
Nutrition
Serving: 0g | Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 105mg | Fiber: 0g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.7mg