Pistachio Cranberry Biscotti
A festive pistachio cranberry biscotti recipe for Christmas entertaining.
- Prep Time: 25 minutes
- Cook Time: 48 minutes
- Total Time: 103 minutes
- Yield: 28 biscotti
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios
- 6 ounces white chocolate, melted
Instructions
- Mix dough: Heat oven to 325°F (165°C). Whisk flour, baking powder, and salt. Beat sugar, eggs, oil, vanilla, and zest, then add dry ingredients.
- Add fruit and nuts: Fold in cranberries and pistachios.
- First bake: Shape two 10-inch logs on a lined pan and bake 28 to 32 minutes until firm and lightly golden.
- Slice and bake again: Cool 15 minutes, slice diagonally into 28 pieces, and bake cut-side down for 8 minutes per side.
- Decorate: Cool completely, dip or drizzle with white chocolate, and let set before storing.
Notes
Editorial recipe draft: kitchen testing is required before making performance guarantees.
Find it online: https://sweetindulgencerecipes.com/pistachio-cranberry-biscotti/