Description
Discover the perfect balance of tart fresh cranberries and toasted pistachios in this scientifically balanced biscotti. These double-baked Italian treats offer a crisp, satisfying snap and complex flavor profile that pairs beautifully with your favorite warm beverage.
Ingredients
- 100g fresh cranberries
- 60g roasted pistachios
- 55g unsalted butter
- 130g granulated sugar
- 2 large eggs
- Pure vanilla extract
- 250g all-purpose flour
- Baking soda
- Salt
- White chocolate (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pulse the cranberries in a food processor until they reach a fine crumb consistency and coarsely chop the pistachios.
- In a mixing bowl, beat the butter and sugar for two minutes until fluffy, then add the eggs and vanilla, mixing for another two minutes.
- Gradually add the flour, baking soda, and salt, mixing only until combined, then fold in the processed cranberries and pistachios.
- Shape the dough into an 11×3.5 inch log on the baking sheet and bake for 30-35 minutes until the structure is set.
- Cool slightly, then use a serrated knife to cut 3/4-inch wide strips and place them back on the sheet.
- Bake the strips for 10 minutes, flip them over, and bake for a final 10 minutes to dehydrate.
- If using white chocolate, melt it in a double boiler and drizzle over the cooled biscotti for a creamy finish.
Notes
For the cleanest slices, ensure you use a sharp serrated knife and cut while the log is still warm to prevent the crust from shattering. If you prefer a softer bite, you can slightly shorten the second bake time to retain just a touch of moisture in the center of the cookie.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian