Description

These Cranberry Pistachio Biscotti combine sweet-tart cranberries and crunchy pistachios for a delightful treat. They’re easy to prepare and perfect for sharing or enjoying solo with your favorite coffee.

Ingredients

Scale

1 medium-sized egg
1 egg yolk
½ cup + 2 Tbsp (125 grams) sugar
2 tablespoons (30 grams) unsalted butter, melted
1 teaspoon vanilla extract
1 orange zest
1 tablespoon honey
2 cups + 1 Tbsp (260 grams) all-purpose flour
1 teaspoon baking powder
⅛ teaspoon fine salt
¾ cup (100 grams) unsalted pistachios
¾ cup (100 grams) dried cranberries
1 egg (to brush the biscotti logs)

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Instructions

Preheat the oven to 360°F (180°C) and line a baking sheet.
Stir together flour, baking powder, and salt in a bowl and set aside.
Beat together 1 egg, egg yolk, and sugar until fluffy. Add melted butter, vanilla, honey, and orange zest.
Gradually add the dry mixture to the wet ingredients and mix until combined.
Fold in cranberries and pistachios.
Shape dough into two logs and place on the baking sheet.
Brush logs with beaten egg and bake for 25-30 minutes until golden.
Cool for 10 minutes, then slice logs diagonally into ½-inch pieces.
Return slices to baking sheet and bake for an additional 20 minutes, turning halfway through.
Cool completely before storing.

Notes

For a sweeter biscotti, consider adding an extra tablespoon of sugar.
Store biscotti in an airtight container for up to 10-12 days at room temperature.
Experiment with different nuts or dried fruits for varied flavors.

Nutrition

Serving Size: 1 biscotti
Calories: 100
Sugar: 5g
Sodium: 30mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg