Pistachio Cranberry Biscotti - Vegetarian
Our Festive Pistachio Cranberry Biscotti blend the rich, nutty flavor of pistachios with the tart sweetness of dried cranberries to create a truly unforgettable treat. These biscotti are twice-baked to achieve the perfect crispy texture, making them an ideal companion for your morning coffee or an elegant accompaniment to dessert wine. Each biscotti is a harmonious balance of flavors and textures, combining the crunchy pistachios and chewy cranberries in every bite.
Ingrédients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pistachios, roughly chopped
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the melted butter, sugar, and vanilla extract.
- Beat in the eggs one at a time until well blended.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until a dough forms.
- Fold in the chopped pistachios and dried cranberries until evenly distributed.
- Divide the dough into two equal parts. Shape each part into a log about 12 inches long and 2 inches wide, place them on the prepared baking sheet.
- Bake for 25 minutes, or until the logs are golden brown.
- Remove from the oven and let them cool for 10 minutes.
- Using a serrated knife, slice the logs diagonally into 1/2 inch thick biscotti.
- Place the slices back on the baking sheet, cut side down, and bake for an additional 10 minutes on each side until crisp.
- Allow to cool completely before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 20g | Protéines: 3g | Fat: 6g | Sucre: 10g
Tried this recipe?Let us know how it was!