Dec 09, 2014, Updated May 07, 2023 The Holiday season is here which actually means the cookie season is here đ Itâs all about cookies, everywhere and anywhere! While I love baking everything & anything, cookies are one of my favorites to bake and thatâs why this time of the year excites me all the more. There are so many cookie recipes to make/try that my head is literally spinning with what to bake and what not to bake. Why canât I bake everything? Sigh While I love all kinds of cookies, crispy and crunchy cookies are my favorites. As an Indian, my mind is programmed to like crispy cookies since that was all we grew up eating! Now of course I like soft and chewy cookies as well but I treat them more as desserts. Cookie for me is one that I can dip in my chai and that cookie has to be crispy just like these Cranberry and Pistachio Biscotti.
This is my 2nd straight cranberry recipe on the blog, you can tell they are in season and it also helps that they are so festive. I donât like munching on real cranberries, they are a little too tart for my taste. But I love the dried cranberries, they are great for snacking and also amazing to bake with. Cranberries are in season and pistachios always remind me of festivals [I donât know why maybe itâs just me?] and so I combined these two flavors to come up with this Cranberry Pistachio Biscotti which would be perfect for the Holidays! Other than the fact that biscotti are delicious, they are also very easy to make. I never use my stand mixer for making them, all I need is a simple whisk and a bowl. For making these biscotti you first melt the unsalted butter and let it cool down to room temperature. You then mix it with sugar, eggs and vanilla extract. Finally you add in the flour and dried cranberries and toasted chopped pistachios to form a dough. I just used my hands to bring it all together as a dough. Once the dough is done, divide it into 4 equal parts. I used my kitchen scale to make sure all 4 parts were equal in weight. You then roll each part into a 12 inch long log. Press it slightly so that itâs around 2 inch thick, just like in the picture.
We know we have to bake biscotti twice. So after the first baking once the logs cool down for around 20 minutes you cut them diagonally using a sharp knife [see picture]. The second bake has to be at a lower temperature. I baked 8 minutes each side for the second time and thought the crispiness was just perfect. For crispier cookies, you can bake them for 10-12 minutes each side.
For these  cranberry pistachio biscotti I used unsalted and roasted pistachios from Trader Joeâs. If the ones you have are not roasted, I would recommend toasting them up before adding to the dough. To toast, place them in a baking tray and toast at 350 F degrees for few minutes till fragrant. You can then chop them roughly and add to the dough.
Make these easy cranberry pistachio biscotti during the Holidays. They would look awesome on your cookie platter and you can also pack them in little treat bags and gift them to your friends and family. And now Iâm off to enjoy my morning ginger chai with these homemade biscotti đ
- For added flavor, you can dip these biscotti into melted white chocolate. Â Cranberry Pistachio Biscotti
title: “Cranberry Pistachio Biscotti " ShowToc: true date: “2024-10-08” author: “Joseph Wares”
Dec 09, 2014, Updated May 07, 2023 The Holiday season is here which actually means the cookie season is here đ Itâs all about cookies, everywhere and anywhere! While I love baking everything & anything, cookies are one of my favorites to bake and thatâs why this time of the year excites me all the more. There are so many cookie recipes to make/try that my head is literally spinning with what to bake and what not to bake. Why canât I bake everything? Sigh While I love all kinds of cookies, crispy and crunchy cookies are my favorites. As an Indian, my mind is programmed to like crispy cookies since that was all we grew up eating! Now of course I like soft and chewy cookies as well but I treat them more as desserts. Cookie for me is one that I can dip in my chai and that cookie has to be crispy just like these Cranberry and Pistachio Biscotti.
This is my 2nd straight cranberry recipe on the blog, you can tell they are in season and it also helps that they are so festive. I donât like munching on real cranberries, they are a little too tart for my taste. But I love the dried cranberries, they are great for snacking and also amazing to bake with. Cranberries are in season and pistachios always remind me of festivals [I donât know why maybe itâs just me?] and so I combined these two flavors to come up with this Cranberry Pistachio Biscotti which would be perfect for the Holidays! Other than the fact that biscotti are delicious, they are also very easy to make. I never use my stand mixer for making them, all I need is a simple whisk and a bowl. For making these biscotti you first melt the unsalted butter and let it cool down to room temperature. You then mix it with sugar, eggs and vanilla extract. Finally you add in the flour and dried cranberries and toasted chopped pistachios to form a dough. I just used my hands to bring it all together as a dough. Once the dough is done, divide it into 4 equal parts. I used my kitchen scale to make sure all 4 parts were equal in weight. You then roll each part into a 12 inch long log. Press it slightly so that itâs around 2 inch thick, just like in the picture.
We know we have to bake biscotti twice. So after the first baking once the logs cool down for around 20 minutes you cut them diagonally using a sharp knife [see picture]. The second bake has to be at a lower temperature. I baked 8 minutes each side for the second time and thought the crispiness was just perfect. For crispier cookies, you can bake them for 10-12 minutes each side.
For these  cranberry pistachio biscotti I used unsalted and roasted pistachios from Trader Joeâs. If the ones you have are not roasted, I would recommend toasting them up before adding to the dough. To toast, place them in a baking tray and toast at 350 F degrees for few minutes till fragrant. You can then chop them roughly and add to the dough.
Make these easy cranberry pistachio biscotti during the Holidays. They would look awesome on your cookie platter and you can also pack them in little treat bags and gift them to your friends and family. And now Iâm off to enjoy my morning ginger chai with these homemade biscotti đ
- For added flavor, you can dip these biscotti into melted white chocolate. Â Cranberry Pistachio Biscotti
