Cranberry Pistachio Biscotti - Biscotti con Mirtilli Rossi e Pistacchio

Love What UEAT
Nov 30
2 min read

#recipe #cranberrypistachiobiscotti #cranberrycookies #pistachiocookies

#biscottimirtillirossi #biscottipistacchio #holidaybaking #Christmasbaking

If you are baking with cranberries and pistachios, you know it’s the holidays!

These red and green colours are two of the most popular traditional combination that simply screams CHRISTMAS!

So let’s go into the kitchen with special guest (Severina) Francas youngest sister and Nancy’s Zia! and we’ll show you how simple and easy it is to make these delicious festive biscotti.

INGREDIENTS: Makes approx 30 biscotti

Dough: Prep time: 15-20 minutes

2 cups (approx 285 g) sifted A/P flour

1 1/2 cups (300 g) sugar

1/2 tsp (2.5 ml) almond extract (or vanilla extract)

1/2 tsp (2.5 ml) salt

1/2 tsp (2.5ml) baking powder

1 cup (150 g) sweetened dried cranberries (we used raspberry flavour)

1 cup (150 g) unsalted pistachios

4 eggs (room temp) 3 eggs for the dough + 1 for egg wash

DIRECTIONS: 1st Bake: Oven temp: 350F (175C) 15-20 minutes

2nd Bake: Oven temp: 325F (165C) 8-10 minutes

1) Lightly grease and line your baking sheet with parchment paper. Set aside.

2) Using a stand mixer with a paddle attachment, sift flour & baking powder directly into the mixer bowl. Give it a quick mix on low speed.

3) Add sugar & salt. Give it another quick mix on low speed.

4) Increase speed to medium. Add the almond extract. Add one egg (lightly beaten) at a time. Incorporate each egg well between additions. Mix till all is well incorporated & the sugar has dissolved (approx 3-4 minutes).

5) Lower speed. Add the dried cranberries & pistachios. Mix till well combined.

6) Lightly flour your work surface. Collect the dough. Roll it out into one long log.

7) Divide log in 2 equal parts, approx 14” x 3” (36cm x 7.5cm). Place them on your lined baking sheet.

8) Gently flatten the logs a bit. Lightly brush the logs with egg wash, including the sides. This will give your biscotti a nice golden shine.

9) 1st BAKE: place in a preheated 350F (175C) oven for 15-20 minutes or until golden brown.

10) Let cool a few minutes on a wire rack before slicing.

IN THE MEANTIME: adjust your oven temperature to 325F (165C).

11) Using a serrated knife (or a very sharp knife) cut diagonal or straight slices of about 1” (2.5cm). Lay them flat on your baking sheet.

12) 2nd BAKE: place in a preheated 325F (165C) oven for approx 4-5 minutes. Then turn the biscotti over on the other side for approx another 4-5 minutes. Making a total bake of 8-10 minutes. The biscotti should be dry.