Description
Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.
Ingredients
- 2 large eggs, at room temperature
- 3/4 cup brown sugar
- 1/4 cup olive oil
- 1 + 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon zest (approximately 1/2 lemon)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup dried cranberries
- 1 cup unsalted pistachios, unshelled
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In a medium bowl, add eggs and brown sugar. Use an electric mixer on medium speed, to beat together until light and fluffy, about 1-2 minutes. Add in olive oil, vanilla, and lemon zest and beat together for another minute.
- In a large bowl, sift flour and baking powder together. Gradually stir in the wet ingredients, until just combined. Fold in the dried cranberries and pistachios and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
- Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and 1/2-inch thick. Transfer to lined baking sheet and bake for 25 minutes, until golden brown.
- Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into 3/4-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
- Reduce the oven temperature to 300F. Place the biscotti back on the lined baking tray (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
- Allow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving.
Notes
Equipment used: measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), quarter sheet baking pan, and wire cooling rack.
How to store: Store biscotti in an airtight container for up to 2 weeks at room temperature.
How to freeze: Freeze biscotti in an airtight container or freezer bag for up to 3 months. When ready to eat, let it thaw at room temperature first.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cookie
- Method: Bake
- Cuisine: Italian