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cranberry-pistachio-biscotti-recipe

Cranberry Pistachio Biscotti

Crunchy biscotti with cranberries and pistachios, perfect for dipping in coffee.
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Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 pieces
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 cup pistachios shelled

Instructions 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs and vanilla extract. Gradually add to the dry ingredients, mixing until combined.
  4. Fold in the cranberries and pistachios.
  5. Divide the dough in half and shape each half into a log about 12 inches long. Place the logs on the prepared baking sheet.
  6. Bake for 25-30 minutes, or until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
  7. Reduce the oven temperature to 325°F (165°C). Using a serrated knife, cut the logs into ½-inch slices. Place the slices cut side down on the baking sheet.
  8. Bake for an additional 10-15 minutes, or until the biscotti are crisp. Cool completely on a wire rack.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Calcium: 20mg | Iron: 1mg

Keywords

Biscotti
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