Cranberry Pistachio Biscotti

Makes 3 dozen

Few things are better than a couple of biscotti and the perfect cup of coffee. I grew up HEARING my mother sigh deeply WITH JOY at this culinary coupling on the regular. She was always a gal who knew what she liked and she wasn’t afraid to show you. Like mother, like son.

Biscotti is a dry Italian biscuit cookie that can be made with endless flavor combinations. Cranberry pistachio is one of my favorites. You can, of course swap out the pistachios for another nut – almonds work really well here! And if you really wanna have some fun, dip them in chocolate and chopped nuts when they are cooled! These cookies are a regular on my holiday cookie circuit, but honestly they are perfect year round. Just ask my mom.

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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti


  • Author: Dan Pelosi

What You’ll Need

Scale
  • 1/4 cup olive oil
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour*
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen (and defrosted) cranberries, halved
  • 2 cups shelled pistachio nuts**
  • 1 12oz bag semi-sweet chocolate chips (optional)

*Gluten free All-Purpose 1:1 flour can be used.

**Any nut can be used here instead of pistachios. Almonds make a particularly delicious substitution.


What You’ll Do

  1. Preheat your oven to 300 degrees.
  2. In a large mixing bowl, mix together ¼ cup olive oil and ¾ cup granulated sugar. Add 1 tablespoon vanilla extract and
  3. 2 eggs and combine. Set aside.
  4. In a separate bowl, combine 1 ¾ cups flour, ¼ teaspoon salt and 1 teaspoon baking powder. Gradually add to the sugar and egg bowl, incorporating as you go.
  5. Mix in halved cranberries and 1 ½ cups whole pistachio nuts by hand.
  6. Line baking sheet with parchment paper. Dividing dough in half, form two long logs on parchment, each about 2 inches wide. Dough will be sticky.
  7. Bake for 35 minutes. Remove from the oven and set aside to cool for 10 minutes and not any longer. Cut into ¾ inch slices on a diagonal. Place slices back on baking sheet flat on their cut side and bake for 8 to 10 minutes. Biscotti should be very dry.
  8. You can end things here and mangia, but if you want to really go for the gold…melt semi-sweet chocolate in a bowl in the microwave (stovetop works too just go low and slow) in 30 second increments, stirring each time, until fully melted. If chocolate is too thick add very small amounts (½ teaspoon at a time) of vegetable oil. Dip cookie in chocolate and then into ½ cup chopped pistachio nuts. Lay on parchment paper to harden.

    Enjoy!

    If you want to freeze dough, it’s best do it after your form it into logs. To bake, remove logs from freezer, then bake immediately.

    For information on how to store your cookies, head to Grossy’s Guide to Holiday Cookies.

Make It Step By Step With Me:

1. Preheat your oven to 300 degrees.

In a large mixing bowl, mix together ¼ cup olive oil and ¾ cup granulated sugar. Add 1 tablespoon vanilla extract and

2 eggs and combine.

2. In a separate bowl, combine 1 ¾ cups flour, ¼ teaspoon salt and 1 teaspoon baking powder.

  1. Gradually add to the sugar and egg bowl, incorporating as you go, until fully combined.

4. Mix in halved cranberries and 1 ½ cups whole pistachio nuts by hand.

5. Ensure everything is evenly incorporated.

6. Line baking sheet with parchment paper. Dividing dough in half, form two long logs on parchment, each about 2 inches wide. Dough will be sticky.

7. Bake for 35 minutes. Remove from the oven and set aside to cool for 10 minutes and not any longer.

Cut into ¾ inch slices on a diagonal.

Place slices back on baking sheet flat on their cut side and bake for 8 to 10 minutes. Biscotti should be very dry.

8. You can end things here and just mangia, but if you want to really go for the gold…

9. Melt semi-sweet chocolate in a bowl in the microwave (stovetop works too just go low and slow) in 30 second increments, stirring each time, until fully melted. If chocolate is too thick add very small amounts (½ teaspoon at a time) of vegetable oil.

10. Dip cookie in chocolate and then into ½ cup chopped pistachio nuts. Lay on parchment paper to harden.

Enjoy!