CHRANBERRY AND PISTACHIO BISCOTTI:
Pistachio Chranberry biscotti is a delightful Italian cookie known for its twice-baked, crisp texture and rich flavor. It’s perfect for dipping in coffee or enjoying as a sweet treat on its own. Here’s a basic recipe to make pistachio cranberry biscotti:
Ingredients:
For the biscotti:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup shelled pistachios, roughly chopped
1 cup dried cranberries
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and vanilla extract together until well combined. Then, add the melted butter and mix thoroughly.
- Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms.
- Fold in the chopped pistachios and dried cranberries until they are evenly distributed throughout the dough.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Make sure to leave some space between the two logs as they will spread during baking.
- Bake in the preheated oven for about 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
- Remove the logs from the oven and let them cool for about 10-15 minutes.
- Reduce the oven temperature to 325°F (160°C).
- Carefully transfer the cooled logs to a cutting board. Using a sharp knife, cut them into diagonal slices, about 1/2 to 3/4 inch wide.
- Place the sliced biscotti back on the baking sheet, cut side down.
- Bake for an additional 15-20 minutes, or until the biscotti are golden and crispy. You may want to flip them over halfway through baking to ensure even browning.
- Once done, remove the biscotti from the oven and let them cool completely on a wire rack.
- Store the pistachio cranberry biscotti in an airtight container at room temperature. They will keep well for several weeks.
Enjoy your homemade pistachio cranberry biscotti with a cup of coffee or tea, or give them as a thoughtful homemade gift to friends and family.
