Biscotti are Italian style cookies which are baked twice. Crunchy and crispy cookies with dry fruits and nuts, perfect for tea time. Absolutely no butter in this recipe so enjoy a big batch for Christmas.Preheat oven to 350F.
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Cranberry Pistachio Biscotti
Ingredients
Ingredients
- 1.5 cups All Purpose Flour
- 3/4 teaspoon Baking Powder
- 1 pinch Baking Soda
- 2 large Eggs
- 10 tablespoons Sugar
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 25 each Pistachios
- 1/4 cup Cranberry (Dried)
Instructions
- Preheat oven to 350F.
- In a bowl, beat eggs and sugar using an electric mixer until thick and fluffy. (This should take about 6 minutes on high speed).
- Now add the vanilla extract and beat for another minute.
- Take another bowl, mix all purpose flour, baking powder, salt and baking soda.
- Slowly add this to egg mixture and beat until they are well combined. (2 minutes, low speed).
- Add the dry cranberries and chopped pistachios, fold to combine.
- Place a parchment paper over a baking sheet and transfer the dough, dividing into two thick logs.
- Bake for 25 minutes and remove from the oven. Let them cool for 10 minutes over a rack.
- Separate the baked dough from the parchment paper and place it over a cutting board. Cut them diagonally into 1 ” thick pieces and place over the baking sheet with cut side down.
- Bake them for 5 minutes with cut side down, remove and turn the cookies to other side and bake again for another 5 minutes.
- Switch off, remove and cool completely. Store them in air-tight container for 2 weeks.
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Preheat oven to 350F.
In a bowl, beat eggs and sugar using an electric mixer until thick and fluffy. (This should take about 6 minutes on high speed). Beat eggs well otherwise you may smell the egg after its baked….which is not that pleasant 🙄
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Now add the vanilla extract and beat for another minute. Take another bowl, mix all purpose flour, baking powder, salt and baking soda. Slowly add this to egg mixture and beat until they are well combined. (2 minutes, low speed). Add the dry cranberries and chopped pistachios, fold to combine.
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Place a parchment paper over a baking sheet and transfer the dough, dividing into two thick logs. Bake for 25 minutes and remove from the oven. Let them cool for 10 minutes over a rack.
Separate the baked dough from the parchment paper and place it over a cutting board. Cut them diagonally into 1 ” thick pieces and place over the baking sheet with cut side down.
Bake them for 5 minutes with cut side down, remove and turn the cookies to other side and bake again for another 5 minutes. Switch off, remove and cool completely. Store them in air-tight container for 2 weeks.
Notes
- If you wish to have them very crunchy like (Indian rusk), bake them for 10 minutes each side instead of 5. These crispy ones go well for dipping in coffee.
- Makes about 1 dozen biscottis
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