Cranberry Pistachio Biscotti Recipe
Biscotti originates from the Latin word “biscoctus” meaning twice baked/cooked and can be stored for very long periods of time. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman army.
Cranberry Pistachio Biscotti are crisp and crunchy and are low in fat as they do not contain butter which makes them a nice alternative to all the other rich baked cookies. These have a long shelf life so they can be made well ahead of time and they are so good you may even want to give them as gifts (perfect for the tea and coffee lovers).
Enjoy dunking it in a cup of tea or coffee!
Cranberry Pistachio Biscotti are crisp and crunchy and are low in fat as they do not contain butter which makes them a nice alternative to all the other rich baked cookies. These have a long shelf life so they can be made well ahead of time and they are so good you may even want to give them as gifts (perfect for the tea and coffee lovers).
Enjoy dunking it in a cup of tea or coffee!
Preparation and cooking time: 50 minutes
Makes about 16-20
Ingredients:
2/3 cup (135g) granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp baking powder
¼ tsp salt
1 ¾ cup (245g) all purpose flour
½ cup (60 grams) shelled, unsalted pistachios, coarsely chopped
½ cup (75 grams) dried cranberries or cherries
Method:
Preheat oven to 350F (177C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Now beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. Dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Makes about 16-20
Ingredients:
2/3 cup (135g) granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp baking powder
¼ tsp salt
1 ¾ cup (245g) all purpose flour
½ cup (60 grams) shelled, unsalted pistachios, coarsely chopped
½ cup (75 grams) dried cranberries or cherries
Method:
Preheat oven to 350F (177C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Now beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. Dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Log of dough once baked and ready to be sliced
Reduce oven temperature to 325F (165C). Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown.
Slice diagonally and bake again
Remove from oven and let cool. Store the biscotti in an airtight container.
