Cranberry Pistachio Biscotti Recipe As Best Thanksgiving Desserts
Cranberry pistachio biscotti may not be as popular as pumpkin pie and pecan treats as thanksgiving desserts, it is still a very excellent choice to include as it packs all the uniqueness in taste, color and flavor that you’d want in your thanksgiving dessert collection. These crunchy delights, bursting with tart cranberries and nutty pistachios, you can beautifully pair them with a cup of coffee or tea to cap off the Thanksgiving feast.
Biscotti are the perfect light dessert after a hearty meal, it offers a satisfying crunch without overwhelming your palate. They’re also excellent for late-night nibbling during those post-dinner conversations or as a thoughtful addition to your Thanksgiving coffee station.
If you’re hosting guests at thanksgiving, consider gifting a bundle of these biscotti wrapped in cellophane and tied with twine as a parting favor for guests. Their combination of sweetness, warmth, and seasonal ingredients makes them a memorable and versatile addition to your Thanksgiving traditions.
Having some biscotti to give out as parting gifts to your guests shouldn’t be an issue for anyone following this cranberry pistachio biscotti recipe I’ll be sharing below.
Cranberry Pistachio Biscotti Recipe As Best Thanksgiving Desserts
Equipment
- Electric hand or stand mixer
- silicone baking mat
- Sharp knife
- Cooling rack
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
Mix-ins:
- ½ cup dried cranberries
- ½ cup shelled unsalted pistachios
Glaze(Optional):
- ½ cup white chocolate melted, for drizzling
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Wet Ingredients
- In a large mixing bowl, beat the sugar and eggs with an electric mixer until pale and thick (about 2–3 minutes). Mix in the vanilla and almond extracts.
Combine Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries and pistachios using a spatula.
Shape the Dough
- Turn the dough out onto a floured surface. Divide it into two equal portions. Shape each into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
First Bake
- Bake for 25–30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and allow them to cool for 10 minutes.
Slice the Biscotti
- Using a sharp knife, cut each log diagonally into ½-inch-thick slices.
Second Bake
- Place the slices cut-side down on the baking sheet. Bake for 10 minutes, flip each slice, and bake for an additional 10 minutes. The biscotti should be crisp and lightly golden.
Cool and Decorate
- Transfer the biscotti to a cooling rack. If desired, drizzle with melted white chocolate and let it set.
