Description
Crunchy biscotti with pistachios and cranberries, perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Beat eggs and vanilla in another bowl. Add to dry ingredients and mix until combined.
- Fold in pistachios and cranberries.
- Shape dough into two logs (about 12×2 inches) on the baking sheet.
- Bake for 25 minutes, then let cool for 10 minutes.
- Slice logs diagonally into 1/2-inch pieces. Bake again for 10 minutes per side until crisp.
Notes
- Store in an airtight container for up to 2 weeks.
- Adjust baking time for softer or crispier biscotti.
- Use a serrated knife for clean slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg