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The Ultimate Crunchy Cranberry Pistachio Biscotti (Perfect for Coffee Dipping)

Close-up of thick slices of cranberry pistachio biscotti showing dried cranberries and bright green pistachios.
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Make these crunchy Italian cookies packed with tart cranberries and nutty pistachios. This easy homemade biscotti recipe is perfect for holiday gifting or enjoying with your morning coffee.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest (optional, for extra flavor)
  • For Drizzle (Optional): 1/2 cup white chocolate chips, 1 teaspoon coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk the sugar, eggs, vanilla extract, and almond extract until well combined and slightly pale.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chopped pistachios, dried cranberries, and orange zest, if using. The dough will be stiff.
  6. Turn the dough out onto a lightly floured surface. Gently form the dough into a log about 10 inches long and 2 inches wide.
  7. Place the log onto the prepared baking sheet. Bake for 25 to 30 minutes, or until the log is firm and lightly golden brown.
  8. Remove the log from the oven and let it cool on the baking sheet for 10 minutes.
  9. Reduce the oven temperature to 300°F (150°C).
  10. Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick cookies.
  11. Lay the slices cut-side up on the baking sheet. Return the sheet to the oven and bake for another 10 to 15 minutes per side, until the biscotti are dry and crunchy. This double-baking step creates the signature crunch.
  12. Let the crunchy Italian cookies cool completely on a wire rack.
  13. If you are adding the orange drizzle, melt the white chocolate chips and coconut oil together in a small microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled biscotti.

Notes

  • For the best coffee dipping desserts experience, make sure the biscotti are completely cool before storing them in an airtight container.
  • If you want a more festive look, use white chocolate for the drizzle and sprinkle with finely chopped pistachios before the chocolate sets.
  • This recipe yields excellent homemade gourmet cookies perfect for a holiday cookie platter additions.

Nutrition

Find it online: https://kingscook.com/cranberry-pistachio-biscotti-recipe-crunchy/