Cranberry Pistachio Biscotti: Delightful Christmas Treats!
Cranberry Pistachio Biscotti are delightful, crunchy cookies perfect for the holiday season, making them an ideal Christmas gift.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup shelled pistachios
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries and pistachios.
- Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool for 10 minutes, then slice the logs into 1-inch thick pieces.
- Return the slices to the baking sheet and bake for an additional 10-15 minutes until crisp.
- Let cool completely before serving or packaging as gifts.
Notes
- Store biscotti in an airtight container for up to two weeks.
- These biscotti can be dipped in chocolate for an extra treat.
- Feel free to substitute almonds or walnuts for the pistachios.
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg