Ingredients and Weight:
- 2 cups all-purpose flour, plus more for dusting
- 1 cup granulated sugar
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Cooking Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, cranberries, pistachios, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be slightly sticky.
- Divide the dough in half and shape each half into a 12x2-inch log. Place the logs on the prepared baking sheet.
- Bake for 25-30 minutes, or until the biscotti are firm and lightly browned on the edges.
- Remove from the oven and let cool for 15 minutes.
- Reduce oven temperature to 325°F (165°C).
- Slice the biscotti into 1/2-inch thick slices.
- Return the biscotti slices to the baking sheet and bake for an additional 10-15 minutes, or until they are dry and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Sodium: 150 milligrams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Sweet and nutty
- Crisp and crunchy
- Perfect for dipping in coffee or tea
User Comments:
- "These biscotti are amazing! They have the perfect balance of sweetness and crunch."
- "I love the combination of cranberries and pistachios. They make these biscotti so festive."
- "These are the best biscotti I've ever had. They're so easy to make and they turn out perfect every time."
Special Precautions and Tips:
- If the dough is too sticky, add a little more flour.
- Be sure to slice the biscotti thinly before the second baking to ensure they crisp up evenly.
- Store the biscotti in an airtight container at room temperature for up to 3 days.
