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Easy & Crispy Cranberry Pistachio Biscotti Recipe Perfect for Coffee Dipping and Holiday Gifting

Several slices of golden cranberry pistachio biscotti packed with dried cranberries and green pistachios, served on a white plate.
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Make these surprisingly easy, crunchy Italian cookies packed with tart cranberries and nutty pistachios. This recipe yields long-lasting, twice-baked treats perfect for your Christmas cookie platter or as a homemade holiday gift.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest (optional, for flavor variation)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a separate large bowl, beat the sugar, eggs, vanilla extract, and almond extract until the mixture is pale and slightly thickened.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the chopped pistachios, dried cranberries, and orange zest, if using. The dough will be stiff.
  6. Turn the dough out onto a lightly floured surface. Shape the dough into a log about 10 inches long and 2 inches wide.
  7. Place the log onto the prepared baking sheet. Bake for 25 to 30 minutes, or until the log is firm and lightly golden brown.
  8. Remove the log from the oven and let it cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F (150°C).
  9. Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices.
  10. Lay the slices cut-side up on the baking sheet. Bake for another 10 to 15 minutes.
  11. Flip the biscotti over and bake for an additional 10 to 15 minutes until they are dry and crisp. This second bake creates the signature crunchy texture.
  12. Cool completely on a wire rack. Store in an airtight container for long-lasting cookies.

Notes

  • For a festive look, you can drizzle cooled biscotti with melted white chocolate and sprinkle with extra chopped pistachios before the chocolate sets.
  • If you prefer an almond flavor base, substitute the almond extract with 1/4 teaspoon of anise extract.
  • These crunchy Italian cookies keep well for several weeks, making them excellent for making ahead of time for holiday gatherings.

Nutrition

Find it online: https://cookingbyjade.com/cranberry-pistachio-biscotti-recipe-easy-crispy/