Introduction
If you’re on the hunt for a new favorite snack that combines the delicious flavors of tart cranberries and crunchy pistachios, look no further than Cranberry Pistachio Biscotti! These crispy, nutty treats are not only perfect for dunking in your morning coffee but also delightful when shared with friends over a cozy cup of tea. Get ready to elevate your snack game with these flavorful bites that are easy to whip up!
Detailed Ingredients with measures
- 1/4 cup unsalted butter
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups dried cranberries
- 1 1/2 cups shelled pistachios
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 24 biscotti
Directions
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, vanilla, and almond extract, and mix well.
3. Stir in the flour, baking powder, and salt until just combined, then fold in the cranberries and pistachios for a burst of color and flavor.
4. Divide the dough in half and shape each portion into a log about 12 inches long, placing them on your prepared baking sheet.
5. Bake these beauties for 30-35 minutes, or until they’re firm to the touch. Let them cool down a bit, just enough to handle.
6. Slice the logs diagonally into 1/2-inch thick slices. Lay them cut-side down on the baking sheet and pop them back in the oven for another 10-15 minutes, or until golden brown.
7. Let your biscotti cool completely. Now they’re ready to dunk, devour, and delight!
Each serving of these delightful biscotti gives you approximately 150 calories, making them a tasty yet guilt-free snack option. Enjoy this sweet and nutty treat any time of day!
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar
In a large bowl, cream together the unsalted butter and white sugar until light and fluffy. Add in the eggs, vanilla extract, and almond extract, mixing well to combine.
3. Combine Dry Ingredients
Stir in the all-purpose flour, baking powder, and salt until just combined. Then, gently fold in the dried cranberries and shelled pistachios for added flavor and texture.
4. Shape the Dough
Divide the dough in half and shape each portion into a log about 12 inches long. Place them on your prepared baking sheet.
5. First Bake
Bake the formed logs for 30-35 minutes, or until they feel firm to the touch. Allow them to cool slightly, enough to handle.
6. Slice the Biscotti
Slice the cooled logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
7. Second Bake
Return the baking sheet to the oven and bake the slices for an additional 10-15 minutes, or until they are golden brown.
8. Cool Completely
Allow the biscotti to cool completely on a wire rack. They are now ready to be enjoyed!
Notes
Storage
Store the cooled biscotti in an airtight container at room temperature for up to 2 weeks.
Dunking Suggestions
These biscotti are excellent for dunking in coffee, tea, or hot cocoa.
Variations
Feel free to experiment with other nuts or dried fruits if desired, customizing the flavor to your preference.
Cook techniques
Creaming Butter and Sugar
Start by beating the unsalted butter and sugar together until the mixture is light and fluffy. This aeration process helps to create a softer texture in the biscotti.
Incorporating Eggs
Add the eggs to the creamed butter and sugar one at a time, mixing well after each addition. This ensures a smooth batter and helps with the overall structure of the biscotti.
Folding in Ingredients
When you add the flour, baking powder, and salt, mix until just combined. Then gently fold in the dried cranberries and pistachios to avoid overworking the dough, which can lead to tough biscotti.
Shaping the Logs
Divide the dough into two equal portions and shape each into a log approximately 12 inches long. Ensure the logs are evenly thick for even baking.
Baking the Logs
Bake the formed logs at 325°F (165°C) until they are firm to the touch. This initial bake creates the first layer of texture and flavor.
Slicing and Second Bake
After the logs have cooled slightly, slice them diagonally into 1/2-inch thick pieces and arrange them cut-side down on the baking sheet for a second bake, which crisps them up.
FAQ
Can I substitute the butter with oil?
Yes, you can use oil as a substitute, but the texture may be slightly different. Butter adds flavor and contributes to the biscotti’s crumbly texture.
What can I use instead of cranberries?
You can replace dried cranberries with other dried fruits like cherries, apricots, or raisins depending on your preference.
How can I store the biscotti?
Store the biscotti in an airtight container at room temperature for up to two weeks, or freeze them for longer storage.
Can I add chocolate to the biscotti?
Absolutely! You can fold in chocolate chips or drizzle melted chocolate over the baked biscotti for added flavor.
Is it necessary to use almond extract?
While almond extract adds a unique flavor, you can omit it or substitute it with vanilla extract or another flavoring of your choice.
Conclusion
Enjoy your homemade Cranberry Pistachio Biscotti as a delightful treat for any occasion, perfect for dunking and sharing!
