Jeweled Pistachio & Tart Cranberry Biscotti

Jeweled Pistachio & Tart Cranberry Biscotti

3.73 from 99 votes

At #8, the chocolate chips from the previous recipe give way to pistachios and dried cranberries. The nuts add crunch, the fruit brings chewy, tart bites, and fresh orange zest ties the flavors together. Choose this version if you enjoy contrasting textures and a fruit-and-nut flavor in a crisp biscotti.

Servings 12 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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Ingredients

  

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• 2 cups All-purpose flour (spooned and leveled)
• 3/4 cup Granulated sugar (provides a crisp structure without being overly sweet)
• 1 tsp Baking powder (for a slight, airy lift)
• 1/4 tsp Salt (to balance the tartness of the fruit)
• 3 large Eggs (room temperature)
• 1 tbsp Fresh orange zest (the essential bright, citrusy backbone that bridges the nuts and fruit)
• 1 tsp Vanilla extract (for a warm base flavor)
• 3/4 cup Shelled unsalted pistachios (roughly chopped, leaving some whole for a beautiful cross-section)
• 3/4 cup Dried cranberries (adds a delightful, chewy tartness)

Instructions

 

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the dough from sticking.
• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
• In a separate smaller bowl, lightly beat the eggs, then whisk in the fresh orange zest and vanilla extract.
• Pour the wet egg mixture into the dry flour mixture. Stir with a sturdy wooden spoon until a stiff, slightly sticky dough begins to form.
• Pour in the chopped pistachios and dried cranberries. Use your hands to gently knead and fold the inclusions into the dough until they are evenly distributed. The dense dough will hold them perfectly in place.
• Transfer the dough to a lightly floured surface and divide it in half. Shape each half into a log about 9 inches long and 2.5 inches wide. Place the logs onto the prepared baking sheet, spacing them well apart.
• Bake in the preheated oven for 25 to 30 minutes, until the logs are firm to the touch and slightly golden.
• Remove from the oven and let the logs cool for exactly 10 to 15 minutes. Reduce the oven temperature to 325°F (165°C).
• Move the semi-cooled logs to a cutting board. Using a sharp serrated knife, cut the logs on a slight diagonal into 3/4-inch thick slices. A gentle sawing motion will help you cut cleanly through the whole pistachios and cranberries.
• Place the slices cut-side down back onto the baking sheet. Bake for 8-10 minutes, flip each biscotti over, and bake for another 8-10 minutes until lightly toasted and dry. Cool completely on a wire rack before serving.

Nutrition

Calories: 166kcalCarbohydrates: 35gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 47mgSodium: 102mgPotassium: 44mgFiber: 1gSugar: 18gVitamin A: 68IUVitamin C: 0.01mgCalcium: 31mgIron: 1mg

Calories: 166kcal

Meal Type: Dessert, Snack

Cuisine: Italian

Keyword: italian dunking cookies, pistachio cranberry biscotti

Cooking Method: Baked

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Roughly chop the pistachios to distribute them through the dough and make slicing easier. Rub the orange zest into the sugar before mixing to release its aromatic oils.

When cutting the baked logs, use a sharp serrated knife with a gentle sawing motion. This helps keep the cranberries in place instead of pulling them out of the slices.

Next: Bright & Zesty Lemon Almond Biscotti. The focus shifts from pistachios and chewy cranberries to sliced almonds and fresh lemon zest.