Recipe: Yummy Pistachio cranberries biscotti

Pistachio cranberries biscotti. Reviews for: Photos of Cranberry Pistachio Biscotti. Cranberry Pistachio Biscotti. this link is to an external site that may or may not meet accessibility guidelines. Cranberry Pistachio Biscotti are wonderfully crisp and crunchy and they are dressed for the holidays with bright red dried cranberries and lovely green pistachio nuts.

These twice-baked Italian-style cookies have flavorful cranberries and pistachios in them and finished with a sprinkling of sanding sugar. Crisp biscotti, packed with pistachios and dried cranberries and dipped in white chocolate. Cranberry & Pistachio Biscotti: Studded with red cranberries and green pistachios, full of the holiday scent of cardamom with a sharp kick of orange, these seasonal biscotti are perfect with a. You can cook Pistachio cranberries biscotti using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pistachio cranberries biscotti

1. You need 1/2 cup of raw pistachios.
2. You need 1/2 cup of cranberries.
3. You need 1/2 cup (1 stick) of unsalted butter.
4. You need 3 of eggs.
5. You need 3/4 cup of sugar.
6. It's 1 teaspoon of vanilla extract.
7. Prepare 3 1/2 cups of all-purpose flour.
8. It's 1 1/2 teaspoons of baking powder.
9. It's 1/2 teaspoon of salt.

Cranberry Pistachio Biscotti - The perfect holiday biscotti recipe with dried cranberries and pistachios in a sweet vanilla-almond cookie. Stir in drained cranberries and pistachios. Return biscotti to baking sheet, cut side down. Soaking dried cranberries in orange liqueur adds a special accent to these crisp and crunchy twice-baked treats.

Pistachio cranberries biscotti step by step

1. Preheat the oven to 350 degrees F.
2. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven..
3. In an electric mixer, beat the butter until light and fluffy. With the mixer running gradually add the eggs, sugar, and vanilla extract; mix until creamed. Add the flour, baking powder, and salt. Mix dough until smooth. Using a wooden spoon, mix in the pistachios and cranberries until evenly distributed..
4. Place the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottom are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board, slice each log on and diagonal into 12 1-inch thick pieces. Put the cookies back on a cookie sheet and bake for 10 minutes. Turn the cookies over and bake the other side for another 10 minute.
5. Store cookies in an airtight container..

These Cranberry Pistachio Chocolate Biscotti are tailor-made for dunking in coffee or tea. The recipe makes enough to wrap some up for a friend and keep the rest for yourself! Cranberry and Pistachio Biscotti - crunchy and amazing biscotti loaded with cranberry and pistachio. Easy recipe that you can make at home this holiday season. These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!