Cranberry and Pistachios Biscotti Recipe



Cranberry and Pistachios Biscotti Recipe


These Italian cranberry and pistachios biscotti’s are an amazing simple the and most demanding recipe I have brought for you, easy to make for weekends and holiday for quality time spending with a deliciously dunkable couple of biscotti with the steaming hot mug of coffee and with some experiments; the coating with white chocolate make these cranberry pistachios biscotti’s special for festive the season like Christmas or New year, adopt this recipe when you are hard-pressed with time and indulge in last minutes baking.

These biscotti are abundant with nutty flavors and somehow fruity nuance of dried cranberries, you can also use dried cherries.

Cranberry Pistachios Biscotti
Cranberry Pistachios Biscotti
 Despite this, you can make the versions of it by changing your choice of nut; substitute pistachios with almonds or hazelnuts and substitute cranberry with chocolate chips but ratios of ingredients are stipulated without compromise in the taste.

 In these biscotti recipes, I have used the butter for richness and texture to make them softer not crunchy rock hard, still dunkable and oil for the right amount of moistness if you store them at room temperature,

so the additions of both the fats make wonders, to add some more flavor and sweetness used brown sugar instead of white, in my cookies recipe cinnamon and vanilla both are musts.  

 Don’t forget eggs; it will help to keep them in shape and prevent biscotti to become too dry.


 These snacks are based on American cuisine best eaten with tea, espresso, or hot cocoa it will melt in your mouth, so sip, dunk, and eat.

It takes only a few minutes to prepare the dough; to handle the sticky dough of these biscotti is a bit messy work so sprinkle some flour on the dough (but do not dust too much flour it will make them dense & heavy) and wet your hands, making biscotti you have to shape the dough into two slabs, bake these slabs, then cut into 1-inch slices.

The slices are then baked on both sides, about 9 minutes per side. Due to the double baking method, it got the name; twice-baked cookies. 

 Double baking increases its self-life can be stored for three months coated with chocolate or without at room temperature or in the fridge. If you refrigerate, thaw them for over the night before consuming.
 Prep Time: 15minutes
Cook Time: 40 minutes
Total Time: 50 minutes
yields:  12

 Ingredients for Biscotti: 


1 cup (150g) all-purpose flour + more to sprinkle
2 eggs (70g) at room temperature (to add in the dough and for egg-wash)
1 tbs unsalted butter, cold & cubed
1/2tbs vegetable oil
1/3 cup (70g) of brown sugar
1/2 cup (60g) pistachios
1/4 cup (50g) cranberries
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp vanilla extract
1tsp orange zest (optional)
 

Method:

Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper. Rinse the pistachios and cranberries, pat dry with a cotton cloth, roast the pistachios for about 2 minutes it will enhance the taste of the biscotti.

Sift the dry ingredients; flour, baking powder, cinnamon, and salt. Add in butter cubes to the flour mixture by using a fork or pastry cutter, put aside. In a mixing bowl beat the eggs and sugar for about a minute with a hand mixer; add in vegetable oil, vanilla, and lemon zest. Now mix dry sifted ingredients to wet ingredients using the cut, press, and scrape technique.

 Add in pistachios and cranberries mix until combine and form the sticky dough. Now transfer the dough on a floured surface and use your hands to knead the dough, and divide the dough into two equal parts. Roll the dough to make the log shapes (20lx5bx2t cm) gently flatten and brush with egg-wash.
Place the log on a baking tray and transfer to the oven for 25 minutes or until well risen, keep watching them in-between, if logs looking uneven in color rotate them at 180 degrees for the last 5 minutes. Remove from the oven and let them cool for about 10-15 minutes.

Log of the Biscotti
Log of the Biscotti
Now use a serrated knife to cut into 1” thin slices, arrange the slices on the baking tray and transfer to the oven to bake further at 150 degrees F. For about 9 minutes both the sides or until slightly golden brown, while doing this process keep them watching.

Cool, the biscotti’s on a wire rack to the room temperature, store them in an air-tight container for a long time. If you are coating the biscotti's with white chocolate; melt the chopped white chocolate in the
White Chocolate Coated Biscotti
White Chocolate Coated Biscotti
microwave for about 15-20 seconds or until
completely melted, stirring it to make smooth now dip each biscotti cookies in it, place bake onto the baking sheet and allow it to set in the fridge or room temperature. white chocolate once set will not melt at room temperature. So you can gift to your near dears.

Enjoy!!!
 

 


 

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