How do I know when my Cranberry Pistachio Biscotti are done baking the first time?

The logs should be lightly golden brown and firm to the touch. They will still be soft inside, which is normal before the second bake.

Can I substitute other dried fruits or nuts in this cranberry pistachio biscotti recipe?

Absolutely! Feel free to experiment with dried cherries, chopped almonds, or even white chocolate chips to customize your festive biscotti.

How should I store these holiday biscotti to keep them fresh?

Once completely cooled, store your Cranberry Pistachio Biscotti in an airtight container at room temperature. They will stay crisp for up to two weeks.

Can I freeze Cranberry Pistachio Biscotti?

Yes, you can! Once fully baked and cooled, place the biscotti in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

Cranberry Pistachio Biscotti (Red & Green) is a truly satisfying Family Favorite

Description

Cranberry Pistachio Biscotti (Red & Green) is a truly satisfying Family Favorite. These festive biscotti are perfect for holiday gatherings or as a delightful treat any time of year.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup shelled pistachios, roughly chopped

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dried cranberries and chopped pistachios.
Divide the dough in half. On the prepared baking sheet, shape each half into a log, about 9-10 inches long and 2 inches wide. Leave some space between the logs.
Bake for 25-30 minutes, or until lightly golden and firm to the touch.
Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
Carefully transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
Place the sliced biscotti back on the baking sheet, cut-side down.
Bake for another 15-20 minutes, flipping halfway through, until dry and crisp.
Let cool completely on a wire rack before storing in an airtight container.

Notes

For an extra festive touch, you can drizzle the cooled biscotti with melted white chocolate.
Biscotti are traditionally twice-baked, which gives them their characteristic crisp texture, perfect for dipping in coffee or tea.
Store in an airtight container at room temperature for up to 2 weeks.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 biscotti
Calories: 120
Sugar: 12g
Sodium: 70mg
Fat: 6g
Saturated Fat: 3g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg