Cranberry Pistachio Biscotti

5 from 2 votes

Made in the traditional Italian style, our cranberry pistachio biscotti are a great choice for holiday gift-giving and make a festive addition to any cookie platter.

Prep Time15

Cook Time55

Total Time1 10

Course: Baking

Cuisine: Italian

Servings: servings

Author: Lynne Webb

Ingredients

1-1/3 cups dried cranberries
2-1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup pistachios dry-roasted and shelled

For the egg wash:

1 large egg lightly beaten with 1 teaspoon water

Instructions

Position a rack in the center of the oven and preheat to 325°F. Line a baking sheet with parchment paper and dust with flour.
Place the dried cranberries in a small bowl and cover them with boiling water. Soak until plump and softened, about 10 minutes, then drain thoroughly and pat dry gently with paper towels.
Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Add eggs and vanilla and mix just long enough to form a dough. Mix in the cranberries and pistachios until well blended.
Note: If desired, you can use an electric mixer.
Turn the dough onto a well-floured, flat surface. Knead it several times, then form it into a ball and cut it in half. Transfer the dough to the prepared baking sheet using well-floured hands and form each into a slightly flattened log.
Space the logs about 3" apart and brush them with egg wash. Bake until golden, 25 to 30 minutes.
Cool the logs on the baking sheet, on a rack for at least 10 minutes before handling. Once cooled, transfer them to a cutting board and use a serrated knife to cut them diagonally into 1/2 to 3/4-inch-thick slices.
Arrange the slices in a single layer on the baking sheet (cut side down). You don't need much space between them as they won't spread during baking. Bake until golden and crisp, 20 to 25 minutes total, turning once about midway through baking. Cool completely before storing.

Notes

How to Store Biscotti

Because these biscotti aren't made with butter, they have a relatively long shelf life. Here's how to store them:

Cool biscotti completely and store them at room temperature in airtight containers. They should stay fresh for about two weeks. For longer storage, wrap tightly and freeze for up to three months.

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