Description
Classic twice-baked Italian cookies studded with tart cranberries and crunchy pistachios, perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (90g) dried cranberries
- 1/2 cup (60g) shelled pistachios, raw and unsalted
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
- In a separate large bowl, whisk the eggs and sugar together for about 2 minutes until the mixture is pale and slightly thickened. Whisk in the vanilla extract.
- Add the dry ingredients to the wet ingredients. Use a spatula to mix until a sticky dough forms. Be careful not to overmix. Fold in the dried cranberries and pistachios.
- Lightly flour your hands and the work surface. Transfer the dough to the prepared baking sheet and shape it into a flat log about 12 inches long and 4 inches wide.
- Bake for 25 to 30 minutes, or until the log is firm to the touch and lightly golden. Remove from the oven and let it cool on the baking sheet for 15 minutes. This step helps prevent crumbling when you slice it.
- Reduce the oven temperature to 325°F (165°C). Carefully transfer the cooled log to a cutting board. Use a serrated knife to cut the log into 3/4-inch thick diagonal slices.
- Arrange the slices cut-side down in a single layer on the baking sheet. Bake for 10 minutes. Flip the slices over and bake for another 8 to 10 minutes, until they feel dry and crisp.
- Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will become crunchier as they cool.
Notes
- Slicing the log while it is still warm, but not hot, is key. If it’s too hot, it will crumble. If it’s cold, it will be too hard to slice cleanly.
- A serrated knife (like a bread knife) is the best tool for slicing the log without squishing it.
- For a festive touch, you can dip one end of the cooled biscotti in melted white chocolate.
- Ensure the biscotti are completely cool before storing them to maintain their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian