Description
Delightfully crunchy Cranberry Pistachio Biscotti featuring a perfect balance of tart dried cranberries and nutty pistachios with a hint of orange zest and honey. These twice-baked Italian cookies are great for dipping in coffee or tea and keep fresh for up to two weeks.
Ingredients
Wet Ingredients
- 1 medium-sized egg
- 1 egg yolk
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 egg (for brushing)
Dry Ingredients
- ½ cup + 2 tablespoons (125 grams) sugar
- 2 cups + 1 tablespoon (260 grams) all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon fine salt
Add-ins
- 1 orange zest
- ¾ cup (100 grams) unsalted pistachios
- ¾ cup (100 grams) dried cranberries
Instructions
- Preheat and Prepare Dry Mix: Preheat the oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicone mat. In a bowl, stir together the flour, salt, and baking powder until combined. Set aside.
- Beat Wet Ingredients: Using a stand mixer with a whisk attachment, electric beater, or whisk, beat 1 whole egg, 1 egg yolk, and the sugar at medium-high speed until pale and fluffy, about 1 to 2 minutes. Reduce speed and gradually add melted butter, vanilla extract, honey, and orange zest, mixing until well combined.
- Incorporate Dry Ingredients and Add-ins: Add the flour mixture in several additions while mixing at low speed, scraping down the bowl as needed. Stir in dried cranberries and pistachios until evenly distributed throughout the dough.
- Shape Dough Logs: Remove the dough onto a work surface and divide it into two equal portions. Shape each into a log of even size and shape. If sticky, wet your hands slightly to handle the dough without adding extra flour.
- Prepare for First Bake: Place the two logs on the prepared baking sheet spaced apart as they will spread. Gently flatten the logs slightly with your hands. For a glossy finish, brush the tops with the beaten egg.
- First Bake: Bake logs in the preheated oven for 25 to 30 minutes until firm and golden brown.
- Cool and Reduce Oven Temperature: Remove baking sheet and set on a rack to cool for about 10 minutes. Reduce oven temperature to 250°F (120°C).
- Slice Logs: Transfer logs to a cutting board and slice diagonally using a sharp knife into approximately ½-inch thick slices or thicker if preferred.
- Second Bake: Arrange biscotti slices cut side up on the baking sheet. Bake for 10 minutes on one side, then flip and bake another 10 minutes. Bake longer if you prefer crispier biscotti, but watch carefully to avoid over-browning.
- Cool and Store: Allow biscotti to cool completely. Store in an airtight container or metal tin. Biscotti keep fresh for 10 to 12 days.
Notes
- Do not add extra flour if the dough feels sticky; wet your hands instead to shape the logs.
- For shinier biscotti, brush with beaten egg before the first bake.
- Biscotti are twice-baked to achieve their characteristic crunchiness.
- Adjust the thickness of slices depending on your preference for texture and baking time.
- Store biscotti in airtight containers to maintain freshness up to nearly two weeks.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
