Cranberry Pistachio Biscotti

cranberry pistachio biscotti

cranberry pistachio biscotti

It’s been a busy baking week here at TVFGI, and next week promises to be just as crazy.  I hope you’ve found something that inspired you to roll up your sleeves and get messy in the kitchen, but if not, keep reading, because even if you don’t consider yourself a baker, you can make these biscotti.  The lumpy dough is twice baked —  first in rustic shaped loaves, and then sliced up with a big bread knife for a second baking, which gives biscotti its distinctive texture.  There are a couple of things that make these the best I’ve ever had.  One, they have lots of flavor, the batter is blended with a good dose of vanilla and almond extract.  And two, they aren’t rock hard like biscotti usually is.  You get the crunch without the broken jaw :)  If you’re looking for an adult cookie to give as gifts, this is your guy.  Speaking of guys, all my taste testers happened to be male this time, and the cookies got rave reviews, so don’t think of these as just for the ladies.

Cranbery and pistachio biscotti

I originally envisioned a mix of fruits and nuts for this recipe, but decided that the cranberry pistachio looked more seasonal and gift-appropriate.  Try to find the plumpest reddest dried cranberries and the freshest pistachios.  I do think it’s worth the small trouble to shell the nuts, they’ll be brighter and better tasting.  Biscotti are super sturdy and they keep really well, so they’ll make your last minute gift giving much easier.  You can give them along with a coffee shop gift card, wrap them and pop them in a beautiful mug, or just gather them in a cellophane bag and bow ‘n go.

cranberry and pistachio biscotti wrapped up to give as a gift
During the first part of this recipe you may think you’ve done something wrong because the half baked loaf is pretty ugly.  It looks lumpy and under done.

The first baking of the biscotti loaf

But once you slice it up it starts to look better.

The biscotti going in for their second baking

When the slices come out of the oven they will be crisp and slightly golden, ready to be dipped in chocolate, or eaten plain, your choice.

The biscotti cooling

Cranberry Pistachio Biscotti

Yield: makes approximately 31 biscotti, give or take

Cranberry Pistachio Biscotti

Ingredients

    biscotti
  • 5 Tbsp unsalted butter, melted and cooled
  • 3/4 cup sugar
  • 2 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 cups pistachio nuts (I used roasted and salted, but you can also use raw) chopped
  • 1 cup dried cranberries
  • 2 1/2 cups all purpose flour
    chocolate coating
  • 12 oz white bark coating, chopped, or white chocolate chips

Instructions

  1. set oven to 325F
  2. Line a baking sheet with parchment paper.
  3. Combine the butter, sugar, extracts, baking powder and salt in a large bowl. Beat in the eggs and egg whites. I did this in a stand mixer.
  4. Fold in the nuts and cranberries, and then slowly fold in the flour.
  5. The dough will be tacky, but divide it in half, and place each half on the baking sheet, and form two loaves, each about about 8x4. It helps to lightly butter your hands. Make sure the loaves are at 3" apart so they won't merge when they bake.
  6. Bake for 24-28 minutes until a toothpick comes out clean. (don't overbake)
  7. Cool the pan on a rack for 15 minutes.
  8. Now move the loaves to a cutting board and cut each loaf into 1/4 inch slices. Use a sharp serrated bread knife. Lay out the slices on 2 baking sheets. Bake on separate oven racks for 12 minutes, then flip the cookies over and switch the cookie sheets. Bake another 5-7 minutes.
  9. Turn off the oven and leave the cookies inside with the door closed, for about 10 minutes.
  10. Let the cookies cool on a rack before dipping in chocolate.
  11. For the coating, make sure you have chopped your bark coating into small pieces, and then put it in a microwave safe bowl. Microwave for 60 seconds, then stir. If you need more time, microwave in super short bursts of 15 seconds, until is is melted smooth and glossy. Stir it in between to help it melt.
  12. Dip each biscotti halfway into the chocolate, let the excess drip off, and then lay it down on waxed or parchment paper to firm up.
  13. Note: I find it easiest to have the chocolate in a 2-cup glass measuring cup, that way the chocolate is deep enough for easy dipping. As the chocolate level goes down, just tip the cup as you dip the last cookies, so that they get a good coating.
  14. When completely hardened, wrap the biscotti in cellophane to give or store.

Notes

The white bark coating is easier to melt than regular white chocolate, but you can use any kind of white chocolate you like, just use caution not to overheat it, or it will seize up on you. Microwave in a clean, dry bowl and only for short spurts, stirring in between to let the heat of the bowl do the work. recipe adapted from Better Homes and Gardens

http://theviewfromgreatisland.com/cranberry-pistachio-biscotti/

holiday biscotti

 

21 Comments

  • Reply
    Rhonda
    December 13, 2016 at 4:56 am

    Followed your recipe exactly. Didn’t turn out too great. Was WAY too sticky and had to add a bunch of flour to roll and shape it. Only yielded one log 8×4. Personally I think the egg whites made the dough too runny. Will search for biscotti recipe I used last year.

  • Reply
    Marci
    November 25, 2016 at 9:51 am

    Does anyone know if these can be altered to be gluten free? Has anybody tried it? And if so, other than gluten free flour, how would the ingredients be changed. They look delicious.

  • Reply
    Bea
    June 2, 2016 at 2:12 am

    Have you ate the bread without making it into biscotti? I am looking for a really good bread recipe? Thanks so much. Please email me if you don’t mind.

  • Reply
    Lori
    November 7, 2015 at 11:40 am

    I love your recipe! Can I make and freeze the dough?

    • Reply
      Sue
      November 7, 2015 at 12:36 pm

      Yes, sure!

  • Reply
    Charlene
    December 16, 2014 at 7:03 am

    How long do you think these will keep for?

    • Reply
      Sue
      December 16, 2014 at 7:19 am

      I’m guessing here, but I think at least a couple of weeks if they’re packaged well.

  • Reply
    dina
    December 12, 2014 at 12:58 pm

    cranberry and pistachio are so nice together. they look great!

  • Reply
    Purple+Queen
    December 8, 2014 at 10:51 am

    I saw a version of this biscotti on Food Network,where the cheif sprinkled red/green sugar crystals onto the white chocolate after dipping them. So festive! Many thanks for another wonderful recipe.

  • Reply
    Maria|PinkPatisserie
    December 7, 2014 at 6:53 am

    So, so pretty! There is just something about biscotti in December. It just says Christmas to me and these especially! Love it!

  • Reply
    Jennifer @ Seasons and Suppers
    December 7, 2014 at 6:27 am

    What beautiful biscotti and perfect for gifts! Love the combination of cranberries and pistachios. Classic.

  • Reply
    denise@magnoliaverandad
    December 6, 2014 at 11:00 pm

    Oh these really are a must for Christmas. They look so festive – you were right to just use cranberries and pistachio. Perfect for gift giving and to have in the cupboard to treat myself!

  • Reply
    Laura (Tutti Dolci)
    December 6, 2014 at 10:36 pm

    You know I love that cranberry-pistachio combo, these biscotti are perfect for gifting!

  • Reply
    Carol+at+Wild+Goose+Tea
    December 6, 2014 at 4:49 pm

    You did an outstanding job to make these look festive and full of holiday cheer. I would be really glad to get these as a gift. Do you want my address? Ha!

  • Reply
    jen
    December 6, 2014 at 1:44 pm

    What a pretty Christmas-colored treat! And, all that butter. Yum.

  • Reply
    Monique
    December 6, 2014 at 12:17 pm

    I love biscottis ..these look fantastic.

  • Reply
    Linda
    December 6, 2014 at 8:26 am

    This looks so delicious and wholesome! Thank you so much for sharing.

  • Reply
    savvy
    December 6, 2014 at 7:11 am

    Yea! Time to make these for holiday wine ‘n cheese party!

  • Reply
    cheri
    December 6, 2014 at 5:31 am

    This are so festive Sue, love the colors, these would make great gifts, though I would have a hard time not eating them all myself.

  • Reply
    Katy
    December 6, 2014 at 3:43 am

    Yum! Thanks so much for the recipe. A great one for neighbor gifts with a bag of really good coffee beans.

    • Reply
      Sue
      December 6, 2014 at 8:17 am

      Nice idea!

    Leave a Reply

    Share
    Pin
    Tweet
    Stumble
    +1