Cranberry Pistachio Biscotti

It's hard to resist cranberry pistachio biscotti! They are scrumptious, perfect for dunking, and make a gorgeous homemade gift that everyone will love!

Recipe yield is about 40 biscotti (if the logs are about 10-inch/25 cm long)

Prep Time5

Cook Time50

Resting & dipping15

Total Time1 10

Course: Biscotti, desserts

Cuisine: Italian

Keyword: Cranberry Pistachio Biscotti

Servings:

Calories: 68kcal

Author: Katia

Ingredients

1 medium-sized egg
1 egg yolk
½ cup + 2 Tbsp (125 grams) sugar
2 tablespoons (30 grams) unsalted butter, melted
1 teaspoon vanilla extract
1 orange zest
1 tablespoon honey
2 cups + 1 Tbsp (260 grams) all-purpose flour
1 teaspoon baking powder
⅛ teaspoon fine salt
¾ cup (100 grams) Unsalted pistachios
¾ cup (100 grams) dried cranberries

Optional

1 egg (to brush the biscotti logs)

Instructions

Preheat the oven to 360°F/180°C and line a baking sheet with parchment paper or a silicone mat. Stir flour, salt, and baking powder in a bowl until combined. Set aside.
Using a stand mixer fitted with a whisk attachment or an electric beater (or a whisk), beat 1 egg, egg yolk, and the sugar at medium-high speed until pale and fluffy, about 1 or 2 minutes. Reduce the speed and gradually add the melted butter, then vanilla, honey, and orange zest. Mix until combined.
Add the dry ingredients in a few steps with the motor running, not all in one. Scrape down the sides and bottom of the bowl as needed during this step. Next, add the cranberries and pistachio, mix until well combined and evenly distributed.
Remove the dough from the bowl using a rubber spatula, transfer it to a work surface, and shape it into two equal logs (possibly the same size and shape). If the dough is sticky, don't add any flour; simply wet your hands to handle it.
Place the two logs on the prepared baking sheet well apart (they will spread once in the oven). Press gently with your hands, flattening them a little bit. For a shiny finish, I recommend brushing the logs with a beaten egg.
Bake in the preheated oven for 25-30 minutes until firm and golden.
Remove the baking sheet from the oven, place it on a rack, let it cool for about 10 minutes, and reduce the oven temperature to 250℉-120℃.
Transfer the logs to a cutting board, and using a sharp knife with a sewing motion, slice the logs diagonally into about ½-inch thick slices (or thicker, if desired).
Return the biscotti slices to the baking sheet, cut side up, and bake them again for 10 minutes per side, a total time of 20 minutes. You can prolonge this time in the oven a little bit to make them crispier (but keep an eye on them - you don't want them too brown or hard).
Let the cranberry pistachio biscotti cool. They keep well in airtight containers or metal tin for about 10-12 days.

Notes

How to store biscotti? Usually, biscotti keep well for about 10 days, up to 2 weeks, stored in an airtight container (metal tins or glass jars are my favorite containers for biscotti).

Nutrition facts: the nutrition values are for one serving and the size of each serving might vary. It’s an estimate based on an online nutrition calculator; it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition