Pistachio Cranberry Biscotti

I always start my day with a heavy breakfast and a cup of coffee…and some sweets for motivation. Having such a strong appetite for sweet food, I must have unlimited types of dessert for noshing. There are times that I am craving for a heavy-sweet sugary cookie and on some occasions my palate is salivating for little something sweet that is crunchy and light. And biscotti has the perfect balance of light sweet and crunchy texture; a lovely treat for my freshly-brewed coffee (dipping your biscotti in your coffee is divine!). Biscotti originated in the Italian city of Prato. The word biscotti comes from Latin roots that mean “twice cooked or baked”. A traditional biscotti is made with pine nuts or almonds, but in these modern days they are now flavored with a wide variety of nuts and dried fruits. Do not be frustrated if making biscotti can be a time-consuming endeavor (patience), the best part is, they are not overly difficult to bake at home. I have several notes that you can follow to make a perfect biscotti. You can always tweak this recipe with any flavor you fancy, do not limit your imagination in playing with flavors. Baking is LOVE!

  • Serves 10 people
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes

Ingredients

  • 2 cups All-Purpose Flour  sifted
  • 1/4 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 3/4 cups Sugar
  • 2 medium Egg
  • 1/2 cup Dried Cranberries  coarsely chopped
  • 3/4 cup Unsalted Pistachio  roasted and coarsely chopped

Procedure

  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Line the baking tray with parchment paper.
  3. Using a bowl of your electric mixer, beat the eggs and sugar on medium speed until light and fluffy.
  4. In a separate mixing bowl, whisk together the sifted flour, baking powder and salt. Add them to the egg mixture, pour in the vanilla extract and continue beating until everything is well combined.
  5. Fold in the chopped pistachios and cranberries.
  6. Transfer the dough to a well-floured counter and roll into a log shape, about 17 inches, 3 inches wide and 3/4 inch thick. The dough is quite sticky, so you may have to flour your hands to work with the log.
  7. Place the log on the baking tray and bake for about 20-25 minutes or until firm to the touch.
  8. Remove from the oven and let it cool on a wire rack for about 10 minutes.
  9. Lower the temperature of the oven to 150 degrees Celsius (300 degrees Fahrenheit). Transfer the log to a chopping boar. Use a serrated knife or bread knife to cut the log on the diagonal or straight angle, whichever you prefer. Straight cut will give you short slices and diagonal gives you longer ones.
  10. Place back the biscotti (cut side down) on the baking tray and bake one more time for about 7-10 minutes.
  11. Remove the baking tray again from the oven and turn the biscotti slices over and bake for another 8-10 minutes or until golden brown. This second-baking method makes your biscotti dry and crunchy all the way through.
  12. Remove from the oven and cool down on a wire rack. The biscotti can be stored for several weeks in an airtight container.

recipe notes

This recipe can have 20-22 biscotti slices with 3/4-inch thickness each.
Avoid overworking the dough, or the biscotti will be tough.
Cut the biscotti with a serrated knife in a sawing motion without putting any pressure on the log, this will give you clean slices.
Slice the biscotti on the diagonal for long slices (4 inches) or straight across for shorter slices (3-3 1/2 inches).
Never forget to lower the temperature of your oven in second baking of biscotti. The point of this unique method is to dry out the biscotti without burning them or browning them too much.
After the 1st baking, let the biscotti log to cool down for few minutes (10-15 minutes). If you slice them too soon, you won’t achieve get clean slices. But wait too long and the dough will harden, making it difficult to cut and will be crumbly. Timing is very important here.
After the 2nd baking, allow the biscotti to cool completely before storing in an airtight container, this will allow them to crisp even further as they cool. Biscotti can last for two weeks.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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