... Print

The Ultimate Crunchy Cranberry Pistachio Biscotti (Perfect for Coffee Dipping)

Two slices of cranberry pistachio biscotti leaning against each other on a white plate, showing visible dried cranberries and green pistachios.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these incredibly crunchy Italian cookies at home. This recipe uses the two-bake method to achieve the perfect crisp texture, ideal for dipping in your morning coffee or serving as a festive holiday treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest (optional, for citrus flavor)
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the sugar and eggs together until pale and slightly thickened, about 3 minutes. Beat in the vanilla and almond extracts.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chopped pistachios and dried cranberries, along with the orange zest if you are using it.
  6. Turn the dough out onto the prepared baking sheet. Using floured hands, shape the dough into a log, about 10 inches long and 3 inches wide. The log should be about 1 inch high.
  7. Bake the log for 25 to 30 minutes, until firm and lightly golden brown.
  8. Remove the log from the oven and let it cool on the baking sheet for 10 minutes.
  9. Reduce the oven temperature to 300°F (150°C).
  10. Carefully transfer the warm log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
  11. Lay the slices cut-side up on the baking sheet. Brush the tops lightly with milk (this is your egg wash substitute).
  12. Bake for another 10 to 15 minutes, flip the biscotti over, and bake for another 10 to 15 minutes, until they are dry and crisp. This second bake creates the signature crunch.
  13. Cool completely on a wire rack. Store in an airtight container for the best coffee dipping experience.

Notes

  • For an extra festive look, you can drizzle the cooled biscotti with a simple glaze made from 1/2 cup powdered sugar mixed with 1 tablespoon of orange juice.
  • If you want a softer biscotti, reduce the time for the second bake by 5 minutes per side. For the ultimate crunch, follow the full baking time.
  • You can substitute almonds for pistachios if you prefer a different nut flavor in your Italian cookie recipe.

Nutrition

Find it online: https://www.purecookingjoy.com/cranberry-pistachio-biscotti-recipe/

0 Shares
Tweet
Pin
Share