Description
This Cranberry Pistachio Biscotti 2 recipe produces a crisp, traditional Italian cookie featuring the vibrant acidity of fresh berries and the earthy crunch of roasted nuts. It is specifically formulated with precise gram measurements to ensure a reliable structural snap and consistent results in every batch.
Ingredients
- 250g all-purpose flour
- 100g fresh cranberries
- 60g roasted pistachios
- 55g unsalted butter
- 130g granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a heavy-duty baking sheet with parchment paper.
- Pulse fresh cranberries in a food processor until they reach a coarse crumb consistency and coarsely chop the roasted pistachios by hand.
- In a stand mixer with a paddle attachment, beat the unsalted butter and sugar for 2 minutes on medium speed until light and fluffy.
- Add the large eggs and vanilla extract, continuing to mix for 2 minutes until the emulsion is smooth and uniform.
- Sift together the flour, baking soda, and salt, then incorporate into the wet mixture on the lowest speed just until no streaks remain.
- Fold in the prepared cranberries and pistachios by hand, then transfer the dough to a floured surface and shape into an 11×3.5-inch log.
- Bake for 30-35 minutes until firm, remove from the oven, and allow to cool for exactly 10 minutes to redistribute moisture.
- Slice the log diagonally into 3/4-inch strips using a serrated knife and bake for an additional 10 minutes per side to achieve the signature snap.
Notes
When shaping the log, lightly flour your hands to manage the sticky dough without adding too much extra bulk to the structure. To achieve clean edges, always use a serrated knife with a gentle sawing motion, which prevents the pistachio shells from shattering the surrounding cookie matrix during slicing.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian