Pistachio and Cranberry Biscotti

Love What UEAT
Dec 15, 2024
2 min read

Updated: Aug 3

Desserts & Treats#biscottino #biscotti #coffeecookie #teacookie #holidaybaking #itslianbiscotti #italianbaking

Ingredients:

2 cups A/P (all purpose) flour 220 grams

1 1/2 cup sugar 300 grams

1/2 teaspoon of salt 2.84 grams

1/2 teaspoon baking powder 2.4 grams

1/2 teaspoon almond extract

4 large eggs at room temperature (3 eggs to be used for the dough and 1 egg for the egg wash)

1 cup sweetened dried cranberries (we used raspberry flavoured cranberries)

1 cup unsalted pistachio

Makes approx. 30 biscottis

Step 1) Preheat your oven at 350 F. and line your baking sheets with silicone liners or parchment paper.

Step 2) In a large bowl, sift your flour, baking powder and salt and then add your sugar.

Step 3) Add 3 eggs (one at a time) and almond extract and with a heavy duty mixer on low speed, mix till all the ingredients are well incorporated.

Step 4) On low speed, mix in your cranberries and pistachios.

Step 5) Place your dough on a lightly floured surface and divide your dough in half. Shape your dough into 2 logs about 14” long and 3” wide and place them on on your baking sheet several inches apart.

Step 6) In a small bowl, beat the remaining egg and lightly brush it over your logs and bake for approximately 20 minutes or until golden brown.

Step 7) At this point, the first bake is completed and place your baking sheet over a wire rack and cool your logs.

Step 8) Lower your oven temperature to 325 F.

Step 9) Transfer your logs on a cutting board and with a serrated knife, cut the logs into 1 1/2” slices and place the biscotti, (the cut side down) on baking sheet and return them into the oven for 8 minutes.