These Cranberry Pistachio Biscotti are the perfect Christmas cookie with the dried red cranberries and the green pistachios! So festive and great for all of those who like to dunk cookies in their coffee!
This was a first for me this year. I have never made biscotti up until now.
Mostly because I only thought you should eat biscotti with a cup of coffee to dunk it in and as most of you know I don’t care for coffee. I know, I’m weird.
Why I had this preconceived notion is beyond me because it is a wonderful treat all on it’s own, coffee would just ruin it!! (in my opinion 🙂 )
And they are really easy to make!! Big plus- easy to make, tastes great and looks pretty, what more could I want!
There are so many flavor combinations one can create so don’t be surprised if you see different versions of biscotti on the blog someday.
I do recommend shelling your own pistachios for this recipe so they will be a brighter green and look for the plumpest and reddest dried cranberries to have the best looking biscotti ever!
In this recipe you can choose to bake it three times or twice. Baking it twice with leave you with slightly softer biscotti and cooking it the full three times will give you that really crunchy, begging to be dunked in coffee crunch.
You know in writing this post why didn’t I try dunking it in hot chocolate??? I tell you what guys, I think my brain is in slow motion!!
So, tell me are you a biscotti fan and what is your favorite way to eat it?
Cranberry Pistachio Biscotti
- ½ cup unsalted butter softened (use only real butter)
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla
- 1½ teaspoons orange extract
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup coarsely chopped dried sweetened cranberries
- ¾ cup coarsely chopped pistachios
- white or dark chocolate for dipping optional
- In a large bowl, cream the butter and sugar. Add in the eggs and extracts and beat well to combine.
- In a small bowl combine the flour, baking powder and salt and slowly add to the creamed mixture (the dough will be sticky). Stir in the cranberries and pistachios, cover and chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Divide dough in half and on a floured surface shape each half into a 2″x12″ log. Carefully place on an ungreased baking sheet and bake for 28-30 minutes or until golden. Cool on pan for a few minutes but no longer than 5. With a sharp knife carefully cut each log into diagonal strips roughly 3/4″ wide. About 12 cookies per log. Place slices cut side down on baking sheet and bake for 10 minutes. Turn slices over and bake for 8 additional minutes if you like your biscotti really crunchy.
- Remove from baking sheet and cool completely. If desired dip one end into melted chocolate. Allow chocolate to harden before storing in an airtight container.