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Cranberry Pistachio Chocolate Biscotti
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulgent Cranberry Pistachio Chocolate Biscotti perfect for dipping in your favorite hot beverage. Share a sweet treat with friends or savor them all for yourself!
Ingredients:
  • 2 cups (280g) all-purpose flour
  • 1 cup (200g) sugar
  • 1/2 cup (47.5g) unsweetened Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest, finely grated
  • 3/4 cup dried sweetened cranberries
  • 3/4 cup shelled pistachios
  • 3 large eggs
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 350°F and prepare 2 baking sheets lined with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the orange zest, cranberries, and pistachios, and mix well until combined.
  • Combine the eggs and vanilla and whisk in a separate bowl.
  • Combine the eggs with the dry ingredients in the bowl and mix until fully incorporated. Use your hands to knead the dough until all the flour is incorporated.
  • Shape the dough: Divide the dough in half and form each half into a 12-inch long and 2-inch wide log on a lightly floured surface. Space the logs 4 inches apart on the baking sheet.
  • Bake the biscotti logs in the oven for 30 minutes, rotating the pans halfway through. The logs should be risen and slightly firm when done (they may still be slightly soft in the center, and that's perfectly fine).
  • Allow the logs to cool on a wire rack for 10 minutes while still on the parchment. They should remain slightly warm and soft. Avoid overcooling as this will make them too crisp and difficult to slice neatly.
  • Take the logs to a cutting board. Slice them with a serrated knife into 1/2-inch thick pieces - go straight for small biscotti or diagonally for larger ones. Place the biscotti on baking sheets, arrange closely but not touching.
  • Bake the cookies at 350°F for 8 minutes. Flip them over and bake for an additional 5-6 minutes until firm and dry. Cool on a wire rack. Enjoy them fresh, or store in an airtight container for up to 2 weeks. For longer storage, freeze for up to 3 months.

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