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Cranberry Pistachio Biscotti

These crunchy Cranberry Pistachio Biscotti combine a luxurious, festive combination of flavors: Orange, cranberry, and pistachio. Nobody can resist it! {Jump to Recipe}

Cranberry Pistachio Biscotti // FoodNouveau.com

What the rest of the world knows as biscotti are called cantucci in Italy, their country of origin. (In Italian, “biscotti” means cookies of any kind.)

Cantucci are almond cookies originating from Tuscany. Traditional cantucci are made with only flour, sugar, eggs, pine nuts, and almonds—the original recipe does not use any yeast or fat. The thick dough is shaped into a flat slab, baked, then sliced and baked again. The second baking period is what makes the cantucci dry and very crunchy.

This double baking process is probably what caused the cookie to be called biscotti beyond Italy’s borders. Indeed, as I said, although modern Italian uses “biscotti” to refer to any variety of cookie, the word originates from a Latin word that literally means “twice cooked.” This term was used for baked goods that were baked twice, which turned them very dry and suitable for long storage periods and for travel.

Nowadays, biscotti exist in countless variations. After avoiding tins of stale biscotti when I was growing up, I fell in love with the treat when, as a young adult, I had the chance to travel to Tuscany. Rare were meals that didn’t end with a biscotto and a glass of vin santo, an amber-colored fortified Tuscan wine you’re meant to dip your cookie in. Vin santo and cantucci is a harmonious combo, a lightly sweet pairing that concludes a hearty meal in a simple, unfussy way.

I can rarely serve vin santo at home (it’s hard to find where I live), but you better believe this isn’t stopping me from baking and enjoying biscotti. The crunchy, nut-based cookie is just as good dipped in coffee or tea!

This recipe showcases my favorite flavor combination: Cranberry Pistachio Biscotti.

Cranberry Pistachio Biscotti // FoodNouveau.com

To me, pistachios make any dessert look and taste extraordinary, so they’re my nut of choice for biscotti. I like to add dried cranberries to the mix; their sharp and juicy flavor not only make the biscotti beautiful, but even more delicious as well. Finally, because I can rarely resist adding citrus to any dessert, I incorporate orange zest and a bit of juice in my pistachio biscotti.

Orange, cranberry, and pistachio is such a luxurious, festive combination of flavors. Nobody can resist it!

Cranberry Pistachio Biscotti // FoodNouveau.com

Cranberry Pistachio Biscotti

Prep

Cook

Total

Yield 24 biscotti

These crunchy treats combine a luxurious, festive combination of flavors: Orange, cranberry, and pistachio. Nobody can resist it!

Ingredients

  • 1 1/4 cups (280 g / 310 ml) all-purpose flour
  • 1/2 cup (100 g / 125 ml) granulated sugar
  • 1 tsp (5 ml) baking powder
  • 1/4 tsp (1 ml) kosher salt, or fine sea salt
  • 3/4 cup (100 g / 3.5 oz) shelled unsalted pistachios
  • 1/2 cup (70 g / 2.5 oz) dried cranberries
  • 1 large egg
  • 1 large egg white
  • Finely grated zest from 1 orange
  • 1 tbsp (15 ml) freshly squeezed orange juice
  • 1 tsp (5 ml) pure vanilla extract

Instructions

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitter with the paddle attachment, or a large mixing bowl if using a hand mixer, combine the flour, sugar, baking powder, and salt at low speed. Mix in the pistachios and cranberries.

In a small bowl, whisk the egg, egg white, orange zest, orange juice, and vanilla extract. With the mixer on low speed, slowly pour in the egg mixture. Continue mixing until a sticky, moist dough forms, 1 to 2 minutes. Dump the dough onto the prepared baking sheet. Using damp hands, shape the dough into a 5 x 12-in (13 x 30 cm) rectangle. (The rectangle should be about 3/4-in / 2 cm thick.) Press and shape the dough as evenly as possible.

Bake until the dough is golden brown on top and slightly darker around the edges, about 30 minutes. Transfer the baking sheet to a wire rack to cool until the biscotti slab can easily be handled, about 10 minutes.

Transfer the biscotti to a cutting board. Using a serrated knife, cut the biscotti crosswise into slices about 1/3-in (1 cm) thick. Use a gentle sawing motion to break through the crust. Return the sliced biscotti to the baking sheet, setting them cut side down. (The cranberry pistachio biscotti can be set close to one another because they won’t spread any further.)

Bake until the cranberry pistachio biscotti are light golden brown and dry, about 15 minutes. Transfer the baking sheet to a wire rack and let the biscotti cool completely. The biscotti will finish crisping up as they cool.

STORAGE: Store the cranberry pistachio biscotti in an airtight container at room temperature for up to 1 week.

Courses Dessert

Cuisine Italian

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