Biscotti is full of cranberry and pistachio flavor. This holiday season, whip up a batch of this quick and simple recipe at home.
Within days, Christmas will be here, and I know you’ll be busy creating (and shopping!) last-minute treats this weekend.
If you’re going shopping, it’s going to be crazy. Still, you can keep things under control in the kitchen by making a few delicious recipes, like this fantastic cranberry and pistachio biscotti.
Food 4 Tots provided the original recipe.
It’s first and foremost a joy to look at the clever pairings.
Pistachios and dried cranberries make up the first two ingredients. If you’ve got a lot of pistachios in your food, you can’t go wrong.
Pistachio and cranberry tastes abound in this crisp and crunchy biscotti, brimming with flavor.
I love them to pieces!
With a cup of your favorite coffee, you may savor the biscotti while having a chat and then take a bite.
Making this Cranberry and Pistachio Biscotti this weekend is a great way to spend time with family and friends during the holiday season.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 306 calories.
- 1/2 teaspoon baking powder
- 1/4 cup (50 g) dried cranberries
- 1 cup (150 g) all-purpose flour
- 1 large egg
- 1 pinch salt
- 60 g (1/2 cup) pistachios
- 1/3 cup (70 g) refined sugar
- 1 medium grated orange zest
- 1/8 tsp. vanilla extract, more or less (optional)
- Rehydrate cranberries by placing them in a plastic bag, adding water, and then squeezing out some of the liquid. Keep it at room temperature overnight. Remove the cranberries from the pack and blot them dry with a kitchen towel before using them in recipes. (I microwaved 14 cups of water and dry cranberries for 30 seconds, then drained and patted them dry before setting them aside.)
- Pistachios should be lightly rinsed. With a kitchen towel, gently dry off. It’s not necessary to do this. Pistachios should be roasted in a preheated oven at 160°C for 2-3 minutes. Dispose of.
- Sift together the flour and baking powder. Mix in the orange zest thoroughly after you’ve added it. Fingertips work well for breaking up any lumps.
- Lightly beat the egg in a separate basin using a hand whisk or an electric mixer. Then, add in the sugar and the salt. Beat till frothy and light in color. If using, stir in the vanilla extract.
- Mix in the flour and baking powder. Mix all the ingredients together with a plastic scraper until thoroughly incorporated. You can combine ingredients by cutting, pressing, and scraping.
- After that, incorporate the cranberries and pistachios. Form a dough by mixing everything together thoroughly. When the dough is at this point, it is very sticky. So, before moving on to the next step, dust your hands and counter surface with extra flours.
- Put flour on your work surface and turn the dough out onto it. Roll the dough into logs (20cm long x 5cm wide x 2cm thick) and then flatten slightly.
- Line a baking sheet w/ grease-proof paper and place the logs in the oven. The tray should be placed on the bottom rack of the oven and baked for 30 minutes at 160°C (320°F) or until it has risen and firmed up properly.
- If the color of your logs appears uneven, try rotating them by 180 degrees for the final five minutes of cooking. Allow it to cool for 8-10 minutes after removing it from the oven.
- Slice them diagonally using a serrated knife (0.8cm thickness or lesser) when the logs have cooled. Then bake for an additional 12 minutes at 150°C (302°F), rotating the pan halfway through, or until the slices are just beginning to become golden brown.
- In an airtight container, keep the cooled cake for many weeks.
- In this recipe, dried cherries can be substituted for dried cranberries. Pistachios can be replaced with almonds or dried cranberries in this recipe. The biscotti may get soft after being stored for an extended time. Bake for 5-10 minutes at 150°c in a preheated oven to make them crispy.