Cranberry Pistachio Biscotti Cookie Mix
Elevate your holiday baking or gift-giving with this Cranberry Pistachio Biscotti Cookie Mix—a delightful blend of tart dried cranberries, crunchy pistachios, and aromatic vanilla in a crisp, twice-baked treat. With just a touch of sweetness and a stunning color contrast of ruby red and emerald green, these biscotti are as beautiful as they are delicious. Perfectly crispy and ideal for dunking in coffee or tea, this recipe comes together in under an hour and makes 24 cookies that stay fresh for up to two weeks. Whether you're craving a festive snack or looking for the perfect edible gift, this easy-to-make biscotti mix is sure to impress.
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Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries
- 0.5 cup Shelled pistachios
- 1 teaspoon Vanilla extract
- 2 large Eggs
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Step 2
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
Incorporate the dried cranberries and shelled pistachios into the dry ingredients, mixing well.
Step 4
In a separate small bowl, whisk together the eggs and vanilla extract until well combined.
Step 5
Gradually add the wet mixture to the dry ingredients and use a spatula or your hands to form a sticky dough. Knead gently to ensure an even distribution of cranberries and pistachios.
Step 6
Transfer the dough to the prepared baking sheet and shape it into a flat log approximately 12 inches long and 2-3 inches wide. Smooth the surface with slightly damp hands if needed.
Step 7
Bake in the preheated oven for 25 minutes, or until the dough is firm and lightly golden. Remove from the oven and allow it to cool for 10 minutes.
Step 8
Once cooled slightly, transfer the log to a cutting board and use a serrated knife to slice it diagonally into 1/2-inch thick biscotti pieces.
Step 9
Place the biscotti slices back onto the baking sheet, cut side down, and return to the oven. Bake for an additional 10 minutes, flipping the biscotti halfway through to ensure even crispness.
Step 10
Remove the biscotti from the oven and allow them to cool completely on a wire rack. Store in an airtight container for up to 2 weeks or package in a decorative jar for gifting.
Nutrition Facts
| Serving size | (621.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2151.1 |
| Total Fat 37.6g | 0% |
| Saturated Fat 6.5g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 1209.9mg | 0% |
| Total Carbohydrate 405.5g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 202.9g | |
| Protein 48.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 154.4mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1022.0mg | 0% |
Source of Calories