Thanks Giving Cranberry Pistachio Biscotti
Let’s Bake: My Not-So-Secret Thanks Giving Cranberry Pistachio Biscotti
You know how some recipes just walk right into your holiday line-up and stay forever? That’s what happened with this Thank Giving Cranberry Pistachio Biscotti. I made a batch on a whim (truth: mostly to avoid the endless parade of pumpkin pies) and, no joke, my uncle asked for the ‘crunchy red and green sticks’ every year since. Also, I once forgot the sugar, so—if you’re racing the clock, triple check your ingredients; personal experience talking here.
Why You’ll Love This Biscotti (It’s Not Just for Turkey Day!)
- I make these when I want something that looks super fancy but honestly requires, what, two bowls? Maybe just one if you’re not into washing up—no judgments.
- My family goes bonkers for the sweet-tart cranberry zing (well, except my brother, but he thinks biscotti are ‘just toast,’ so what does he know…)
- I used to think biscotti had to be impossibly dry; these are crunchy but not, like, break-your-tooth hard. Trust me, I’m too attached to my dentist to risk it.
- Plus: It even looks festive, all speckled with red and green bits like you borrowed sprinkles from an elf.
Here’s What You’ll Need (And What I’ve Subbed in an Emergency)
- 2 cups all-purpose flour (Grandma used King Arthur but, actually, I find even the store brand works fine for this!)
- 1 cup sugar (Light brown in a pinch; changes the flavor a bit but not the worst swap I’ve made)
- 1½ tsp baking powder
- ¼ tsp kosher salt
- 3 large eggs (I’ve used 2 eggs and an extra yolk when I forgot to check the fridge—works okay)
- 1 tsp vanilla extract (real or imitation, I’m not judging)
- 1 tsp orange zest (sometimes I just use the bottled stuff, yeah, Sue me!)
- ½ cup dried cranberries (cherries if you’re feeling wild; sultanas if you forgot everything)
- ¾ cup shelled pistachios (I’ve swapped in almonds when the budget’s tight or my corner shop is out)
- Butter for greasing (or parchment, if you’re fancy)
Getting Down to Biscotti-Business (Step by Step, Kinda)
- First, preheat your oven to 350°F (about 180°C). I always forget at first, so—if you suddenly realize after mixing, go ahead and start now. Line a big baking sheet with parchment, or just butter it really well.
- Grab a medium bowl. Whisk together flour, baking powder, and salt. Much as I’d love to say I sift, I usually just bash the lumpy bits out with my spoon.
- In a larger bowl, crack in the eggs, add in sugar, vanilla, and zest. Mix it up until it’s pretty smooth—sometimes, if I’m feeling lazy, an old fork does the trick. No stand mixer required (though, if you’re blessed with one, go on and use it; I’m jealous).
- Pour the dry flour mixture into the eggy goodness. Stir until combined, but don’t panic if it looks a bit thick—that’s normal. Sometimes it almost looks like sticky cookie dough.
- This is where I sneak a taste (just me?). Fold in the cranberries and pistachios. If the dough resists, show it who’s boss—knead it a little with damp hands so it doesn’t gum up everything.
- Divide that sticky mass in half. Plop two rough logs straight onto your tray, about 2 inches wide and ¾ inch high. Honestly, mine always end up a bit wobbly.
- Bake those beauties for 23–28 minutes. They’ll puff and maybe crack a bit—don’t freak out! They still have another bake.
- Let ’em cool a bit (10 minutes? Or ’til you can touch ’em), then slice into diagonal biscotti planks with a serrated knife. About ¾ inch thick, but you can eyeball it.
- Lay the slices cut-side up. Back into the oven for 8–10 minutes per side. I set a timer ’cause I always wander off at this step. Flip ‘em for that classic, extra crunchiness.
- Cool on the rack; resist the urge to munch straight out of the oven unless you like burning your mouth. I’ve done it, so trust me—let them cool.
Stuff I Wish I’d Known (AKA Real-Life Notes)
- If your logs stick to the tray, a metal spatula is your best friend. Seriously, I’ve ruined more than one batch trying to peel ’em off with my hands.
- The orange zest is technically optional but really pulls the whole thing together. As for pistachios, the salted ones are fine, just skip the extra salt in the dough.
- I think these taste even better the next day but—good luck making them last that long. In our house, they’re mostly gone by bedtime.
- If you slice the biscotti too thin, they get weirdly crispy (and not in a fun way). Go chunky unless you like biscuit shrapnel all over the floor.
My (Mostly) Successful Experiments and a Flop
I once tried adding white chocolate chips—honestly, too sweet for me, but my neighbor’s kid thought it was genius. I’ve also swapped cranberries for apricots, which was… alright, but didn’t have that tart snap I love. Pomegranate seeds? Disaster. Don’t try it unless you enjoy cleaning sticky seeds form your pan for days.
Do You Really Need That Fancy Biscotti Pan?
Nope! I just use a regular old baking sheet. If your biscotti logs run wild, herd ’em back together with a spatula. In a pinch, you can bake these on a pizza pan (yep, done that more than once). For slicing, a bread knife is nicest, but honestly, I’ve used a steak knife in desperation—just go slow and wave a little Italian chef hand for luck.
Will These Keep? Well, Sort Of
So technically, they last about a week in an airtight tin—if you can hide ’em. (I’ve hidden tins behind the rice, true story.) They also freeze perfectly. Just re-crisp in a low oven for 5 minutes. But honestly, in my house, a tin stands no chance for more than a day—people just smell them and wander in like cartoon characters.
How I Like to Serve Biscotti (And a Quirky Family Tradition)
I love dunking these in strong black coffee, edges just softening—heaven. Or hot mulled cider if you’re feeling festive! Once, my cousin crumbled ’em over vanilla ice cream at Thanksgiving and now half the family swears it’s the best part of the holiday.
Things I Learned the Hard Way (Pro Tips Just For You)
- I once tried to rush the cool-down and instantly regretted it—the biscotti shattered like glass! Patient cooling is honestly crucial.
- Baking the second time on too-high heat? They’re basically charcoal. Keep it gentle. I say 325°F if your oven runs hot.
- Actually, I find it works better if you soak really tough cranberries in warm water for 10 minutes. Used to skip it, but it helps.
FAQ: Your Biscotti Questions, Answered (Well, I’ll Try My Best)
- Can I use fresh cranberries instead of dried?
- I’ve tried, and honestly, they just make the dough too wet and tart. Dried is best; you could chop them up smaller if they’re too big.
- What if I don’t have pistachios?
- Almonds are a great swap; walnuts are okay. I wouldn’t recommend pecans—too soft (learned that the hard way, actually).
- Does biscotti need to be rock hard?
- Nope! These have crunch but don’t require a trip to the dentist. If you prefer extra-crispy, bake a couple minutes longer the second time.
- How do I keep biscotti from crumbling while slicing?
- Let ’em cool about 15 minutes before slicing, and use a proper serrated knife. Patience, mate. Rushing just leads to a crumby mess.
- Can I make them gluten-free?
- Yeah, swap in a decent gluten-free flour blend (I like the King Arthur one—check their biscotti recipe here for inspiration). They do come out a bit more crumbly, FYI.
- What do you do with the ends that look scrappy?
- Uh, baker’s treat? I snack on them while cleaning up. You could, in theory, pulse them into crumbs and top ice cream or a trifle.
- Do kids like these?
- Some do—but if yours aren’t into nuts, maybe chop the pistachios smaller or just leave them out. Mine usually pick the red bits out first (go figure).
For good measure, here’s a handy link if you want more on the science of biscotti: Sally’s step-by-step guide is ace. Or, if you want to geek out over pistachios, check this Serious Eats piece—it’s surprisingly fun reading.
And that’s the whole shebang! Drop me a note if you’ve got a tweak or disaster to report (I mean, who among us hasn’t baked at 11pm and forgotten an egg?). Good luck, and happy biscuit dunking!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together flour, sugar, baking powder, and salt.
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3In a separate bowl, beat the eggs, melted butter, and vanilla extract until well combined.
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4Stir the wet ingredients into the dry ingredients. Fold in the dried cranberries and pistachios.
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5Divide the dough in half and shape each half into a log about 10 inches long on the prepared baking sheet. Flatten slightly.
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6Bake for 25 minutes. Remove and let cool for 10 minutes, then slice into 1/2 inch pieces. Lay slices cut side down and bake for an additional 15-20 minutes until crisp and golden.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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