Almond Pistachio Cranberry Biscotti
Almond Pistachio Cranberry Biscotti are crisp, twice-baked Italian cookies loaded with nuts and dried fruit. Perfect for dipping into coffee or tea, they’re easy to make and keep well for days.
Ingredients
- 150 g Sugar
- 1 tablespoon Lemon Zest
- 2 Eggs Room temperature
- 270 g Flour
- 3 g Baking Powder
- 40 g Butter
- 70 g Almonds
- 70 g Pistachios
- 60 g Dried Cranberries
- 1 teaspoon Almond Essence
- 1 Egg White Room temperature
Instructions
- In a large mixing bowl, combine sugar and lemon zest. Mix well. Add the eggs and beat until fully combined. Stir in the almond essence.
- Sieve the flour and baking powder, then fold them into the egg mixture until combined. Add the butter and fold in until smooth. Fold in almonds, pistachios, and dried cranberries.
- Lightly flour a cutting board and transfer the dough onto it. Divide the dough into two equal parts. Shape each portion into a log about 30 cm long and 5 cm wide.
- Place the logs on a parchment-lined baking tray, leaving space between them.
- Beat the egg white and brush it over the logs.
- Bake in a preheated oven at 320°F (160°C) for 35 minutes, or until firm and lightly golden. Remove from the oven and let cool for 10 minutes.
- Slice the logs diagonally into 1.25 cm thick slices. Place slices on the baking tray, cut side down, and bake at 293°F (145°C) for 8 minutes. Flip the slices and bake for another 8 minutes, until golden and crunchy.
- Transfer to a wire rack to cool completely before serving.
Notes
Slice While Warm: I like to cut the logs while they’re still a little warm; it keeps the biscotti from crumbling too much.
Double Bake: The second bake is what gives them that perfect crunch, so I never skip it.
Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 76mg | Potassium: 175mg | Fiber: 3g | Sugar: 20g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
