Cranberry and Pistachio Biscotti - so easy to make and has fewer calories than cookies! Flour, baking powder, sugar, eggs, vanilla extract, orange zest, dried cranberries and pistachios! Perfect dipped into coffee!
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Why You Should Make Biscotti Cookies!
If you are a confirmed non-baker like me, biscotti should be on your list. It doesn’t need to be moist, to rise sky-high, or to be flaky and light. It’s pretty much full-proof and almost the only baking I will attempt.
As an extra bonus, they are usually lower in calories than other cookies. A lot of biscotti recipes do not include butter and that really helps if you are trying to watch your calories. While I admit, I allow myself plenty of treats at Christmas, it's also good to have these biscotti on hand.
How to Store Biscotti
Biscotti also makes a lovely Christmas gift. Pack it up in a cute tin, with some coffee beans – because biscotti dipped in coffee is absolutely wonderful! We like to keep a jar filled with biscotti on the counter, perfect for an after school snack or a quick nibble when you’ve come back in from a day of Christmas shopping!
The beauty of biscotti is that's it's already dry, so it lasts a lot longer than regular cookies. I store it either in a jar on the counter or in a cookie tin, like this Chocolate Cherry Biscotti in a pretty vintage tin or this Pumpkin Pie Biscotti in the same vintage tin!
Cranberry Pistachio Biscotti so Easy to Make!
This biscotti is so easy to make, you don't even need a stand mixer! Sift the flower and baking powder into a bowl and add the sugar and stir with a wooden spoon. Then add the wet ingredients (this would be the perfect time to use your homemade vanilla extract) and stir until it forms a dough. Knead it on a floured surface until smooth. Divide it into 2 logs and flattened slightly. I do this right on the parchment lined baking sheet.
Bake and then cool completely. Use a serrated knife to cut into ½ inch slices and place back on the baking tray and bake for 8-10 minutes. Then allow to cool completely.
So easy! I found this recipe in an old issue of Donna Hay Magazine.
Cranberry Pistachio Biscotti
- 2 cup all purpose flour sifted
- 1 ½ teaspoons baking powder sifted
- ¾ cup sugar
- 3 eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest finely grated
- 1 cup dried cranberries sweetened
- 1 cup pistachios shelled, unsalted
- Preheat the oven to 325.
- Place the flour, baking powder, and sugar in a large bowl. Stir with a wooden spoon to combine.
- Add the eggs, vanilla extract, orange zest, dried cranberries, and pistachios and mix until a smooth dough forms.
- Turn out to a well floured surface and knead until smooth. Divide into two even halves and roughly shape into a log.
- Line a baking sheet with parchment paper. Place logs on paper and shape until they are about 8 inches long. Flatten slightly.
- Bake for 30 - 35 minutes or until firm. Remove from oven and let cool for 10 minutes.
- Carefully remove the logs from the parchment paper and place on a cutting board. Slice a little on the diagonal forming ½ inch slices.
- Place back on the parchment lined trays and bake for 8-10 minutes. Allow to cool on trays.
Update Notes: This was originally published in 2013 and has been updated for 2018.