Description
Deliciously crunchy biscotti studded with cranberries and pistachios, perfect for dipping in coffee or tea.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup dried cranberries
- 1 cup pistachios, shelled and chopped
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cranberries and pistachios.
- Divide the dough in half and shape each half into a log about 1 inch thick.
- Place the logs onto the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool for about 10 minutes before slicing into 1-inch wide pieces.
- Return the biscotti to the baking sheet and bake for another 15-20 minutes until crisp.
- Allow to cool completely before serving.
Notes
- Store biscotti in an airtight container for up to 2 weeks.
- For an extra touch, dip the ends in melted chocolate.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 110
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg