"Step into a world of refined indulgence with our Cranberry Pistachio Biscotti, a delightful fusion of rustic charm and elegant flavours. Picture yourself savoring a biscotti that's a perfect symphony of textures and tastes – the gentle crunch of freshly baked biscotti, the tart burst of cranberries, and the subtle, nutty elegance of pistachios. Each bite of this exquisite treat is a celebration of contrasts: the fruit's tangy sweetness paired with the earthy richness of nuts, all harmoniously balanced in a light, crisp biscotti. This recipe isn't just about baking; it's about creating a moment of pure, sophisticated pleasure, perfect for pairing with your favorite coffee or tea. Whether you're unwinding in a cozy nook or sharing a warm moment with friends, these cranberry pistachio biscotti transform any occasion into a gourmet experience, inviting you to relish in the simple joy of homemade elegance."
What we need:
1/2 cup or 113g unsalted butter/ at room temperature
3/4 cup or 150g granulated sugar
2 Large eggs, at room temperature
2 teaspoon vanilla extract
2 cups or 240g all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup raw shelled pistachios, coarsely chopped
2/3 cup dried cranberries, coarsely chopped
lets make it:
Oven Preparation: Start your baking adventure by preheating the oven to a cozy 350°F. Line a baking sheet with parchment paper, creating a non-stick stage for your biscotti to shine.
Cream Butter and Sugar: In the welcoming bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together. Aim for a fluffy, light consistency, a process that takes about 2-3 minutes. This step is crucial for achieving that perfect biscotti texture.
Add Eggs and Vanilla: With the mixer on low, gracefully add the eggs one at a time, followed by a splash of vanilla. Mix until each ingredient is well incorporated, bringing a harmonious blend of flavors.
Incorporate Dry Ingredients: Gently scrape the bowl, then add flour, baking powder, and salt. Mix until just combined, ensuring your dough has the perfect balance of dry ingredients.
Fold in Pistachios and Cranberries: Stir in the pistachios and dried cranberries, mixing on low just until they're evenly incorporated. These gems bring a festive burst of color and a delightful contrast of flavors.
Shape the Dough: Divide your dough into two equal portions. On your prepared baking sheet, shape each portion into a log, about 1 1/4 inches wide and 15 inches long. Space them at least 3 inches apart, as they'll spread while baking.
First Bake: Bake for about 25-30 minutes, until your biscotti logs are firm to the touch and light golden in color. This initial bake sets the stage for their iconic crunch.
Cool and Slice: Allow the logs to cool for 10-15 minutes, until they're cool enough to handle. Transfer them to a cutting board and, using a serrated knife, cut each log into 1-inch thick slices.
Second Bake: Place the slices back on the baking sheet, cut side down, and bake for an additional 10-12 minutes. This step ensures your biscotti are delightfully firm and golden brown.
Enjoy Your Creation: Once cooled, your Cranberry Pistachio Biscotti are ready to be enjoyed. Dunk them in a cup of coffee for a sublime experience, where the robust flavours of coffee perfectly complement the sweet crunch of your biscotti."
Note:
Preserve the freshly-baked charm of your Cranberry Pistachio Biscotti by tucking them gently into an airtight container, where they will maintain their delightful crispness. Kept at room temperature, these biscotti transform your container into a treasure chest of flavors, promising up to 7 days of indulgent, coffee-perfect crunchiness. Every time you lift the lid, be prepared to be greeted by the irresistible aroma of your homemade delicacy, just as inviting and satisfying as the day they emerged from the oven."
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