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Cranberry Pistachio Biscotti

biscotti cookies on a wooden background with cranberries and pistachios
  • Prep time: 15 m
  • Cook time: 45 m
  • Makes: 24

Cranberries and pistachios add festive colours for these delicious hard cookies. Try dipping them in milk or tea to soften them up! These make delicious cookies to serve around the holiday season or give away as a gift!

Ingredients and Equipment

  • Ingredients
  • Equipment
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Directions

Step 1 

Preheat the oven to 350˚F (175˚C). Line a baking sheet with parchment paper.

Step 2 

In a large bowl, combine the flours, sugar, baking powder, salt, dried cranberries, and pistachios.

Step 3 

In a smaller bowl, mix together the eggs (remembering to set aside 1 egg yolk), 1/4 cup oil, zest, and vanilla extract.

Step 4 

Add the wet ingredients to the dry ingredients and mix until a firm dough is formed.

Step 5 

Form dough into a log on your baking sheet about 12 to 15 inches long and press down until it is about 1 inch thick.

Step 6 

Mix 2 teaspoons of water with the remaining egg yolk and mix well. Using a pastry brush, brush the yolk onto the top of the dough in a thin layer. Sprinkle with coarse sugar.

Step 7 

Bake for 25 to 30 minutes or until the log is golden brown. Remove from oven and let cool for 5 to 10 minutes.

Step 8 

Slice log at a 45˚ angle in ¾ inch strips. Place cookies on the baking sheet and bake for another 20 minutes or until the cookies are golden.

Step 9 

Allow to cool. Store in an airtight container.

Tips & Variations

  • If you don't have pistachios, you can substitute any other nut or seed, or remove and add more cranberries!

  • Dried cranberries can be substituted for any other dried fruit

Nutrition Per Cookie

Calories
110
Total Fat
4.5g
Saturated Fat
0.5g
Sodium
55mg
Carbohydrates
16g
Fibre
1g
Sugar
7g
Protein
3g