Have you ever heard about twice-baked cookies? This was quite new to me a few years ago. All I knew about cranberry pistachio biscotti was that it is super complex to make and requires time. This is not true at all my friends! These biscotti are really easy to make and the fact that they are baked twice doesn’t mean it takes longer. But let’s get into it step-by-step.
Living in Italy is not easy: so many different recipes, so much fresh food: fish, fruit or veggies. This means there is really few time to think about diets (and no time at all to stick to them :D). There are still many dishes that I haven’t tried making, but I am getting there! (Side note: follow me on Instagram so you will be the first to find them all out!) The regular cranberry pistachio biscotti are called cantucci, and they come from Prato, Tuscany. The traditional version is made with almonds, but there are a lot of variations, this is one of them.
The cranberry pistachio biscotti turn out really hard (and this is OK!) but they are amazing if dipped into coffee or tea. Or wine. Yes, wine! Although it may sound crazy, Tuscan people eat cantucci dipping them into wine. They are usually served as digestive, and there is quite a number of articles on wines that go along best with cantucci. Have you ever tasted cantucci with wine? Did you like the combination? Let me know in the comments below.
I wish you could taste these cranberry pistachio biscotti with me, the flavor is amazing. The flavor is sooo good, both sweet and a bit salty because of the pistachio. These biscotti will be a great option for your breakfast or afternoon tea or coffee (or wine 😀 ). Make sure you have all the ingredients, and let’s get to work.
And in case you do not have cranberries or pistachio, you can try using any other dried fruits and nuts. If you come up with any delicious combination, let me know what it is, I am really curious to find it out.
Remember to take a picture and let me see the result by tagging me on Instagram @pasta_pesto_pizza. I can’t wait to see them!
Find out more of the best healthy recipes here.
Ingredients
Instructions
- Preheat the oven to 160°C (320F)
- In a medium bowl, mix oil, sugar, almond extract, then beat in the eggs, one at a time
- In another bowl, mix the dry ingredients and pour them into the wet ingredients, mix well
- Split the dough (it will be sticky, use some water!) into two equal parts, forming each into a thick "sausage", then place them on the baking sheet
- Bake for 30 minutes or until golden brown (do not overbake as there will be the second oven round!), then let them cool for approx 10 minutes
- Cut both "sausages" into finger-thin slices, and turn each so that you see the dried cranberries and pistachios
- Bake for another 5 minutes or until the edges of cranberry pistachio biscotti are golden brown
Notes
- if you don't have cranberries and/or pistachios, you can use any dried fruits and/or nuts (cranberry and pistachio is the best combination though!)
- do not overbake the cookies at the first baking round - there will be the second!
- I like turning the grill function on for the second bake, yet you should watch them as they may start burning due to high temperature
- the dough will be sticky, get some water ready before forming the "sausages"
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