Pistachio Biscotti with Dried Cranberries
I suggest preparing another version of biscotti, the recipes for which are already presented on the website. Instead of cranberries, you can use any dried berries, and replace pistachios with any other nuts — the taste will change, but the result will remain excellent. Serve these cookies with wine, hot chocolate or coffee.
- Total cooking time
- not set
- Number of servings
- 30
- Recipe difficulty
- 3 / 5
Ingredients
for 30 servings
- sugar 150 g
- vanilla sugar 2 tsp
- butter 50 g
- eggs 2
- pistachios 200 g
- dried cranberries 100 g
- flour 350-400 g
- baking powder 2 tsp
- egg for brushing
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 12
Prepare peeled pistachios (100 g will be needed).
Step 2 of 12
Mix the eggs with vanilla sugar and sugar.
Step 3 of 12
Pour in the butter and stir the mixture.
Step 4 of 12
Add the flour with baking powder, then mix.
Step 5 of 12
Stir in the pistachios.
Step 6 of 12
Add cranberries to the mixture.
Step 7 of 12
Mix the ingredients.
Step 8 of 12
Beat the egg.
Step 9 of 12
Line a baking sheet with parchment paper or grease it with butter. Shape the dough into logs and place them on the baking sheet.
Step 10 of 12
Brush the surface with egg. Place in an oven preheated to 180 degrees for 30–35 minutes. Then let cool slightly.
Step 11 of 12
Slice the pieces into slices approximately 5–7 mm thick.
Step 12 of 12
Transfer the pieces to a baking pan. Place in an oven preheated to 180 degrees and bake for about 10 minutes until golden brown.
