Biscotti are the perfect little crunchy cookies to dip in coffee, tea or sweet dessert wine. We love adding cranberries and pistachios to ours, but the flavor combinations are endless! Scroll down to explore them.
My mother-in-law (Nana, as my kids call her) is an excellent baker. One of the treats we always look forward to, are her biscotti or the Jewish version, mandelbrot.
This recipe is a close adaptation of Nana's mandelbrot recipe. You won't be able to resist their wonderful crunch and sweet and buttery flavor. Enjoy!
How to Make Biscotti
- Whisk together, the eggs, oil, and vanilla
- Add the sugar and whisk well
- In a separate bowl, mix the flour, baking powder, and salt. Add the cranberries, and pistachios and mix until they're well coated with the flour.
- Pour the egg mixture into the flour mixture
- Mix well until it forms a dough ( it will be sticky)
- Shape the dough into 2 logs. Oil your hands to be able to handle it easily
- Bake the biscotti logs and let them cool
- Once the dough has cooled completely, slice the logs using a serrated knife
- Bake the again and enjoy!
Whisk together, the eggs, oil, and vanilla Add the sugar and whisk well In a separate bowl, mix the flour, baking powder, and salt. Add the cranberries, and pistachios and mix until they're well coated with the flour. Pour the egg mixture into the flour mixture Mix well until it forms a dough ( it will be sticky) Shape the dough into 2 logs. Oil your hands to be able to handle it easily Bake the biscotti logs and let them cool.
Once the dough has cooled completely, slice the logs using a serrated knifeBake the again, let them cool and enjoy!
Tips on How to Make Tasty Delicious Biscotti
- This recipe makes about 38 biscotti. It can be easily doubled to bring to the office, a friend's house or to offer as a holiday gift
- Divide the dough in two, to form even-sized logs
- The biscotti dough will be sticky. Oil your hands before forming the logs, to make it easier to handle
- Make sure you let the logs cool completely before slicing, or they will fall apart
- Bake the biscotti again after the dough has been sliced, to make them crunchy. You can bake them longer if you want crispier biscotti
- Store them in an air thigh container for a week, or in the freezer for up to 3 months
- If the biscotti soften a little, you can bake them again in a 250F oven until they get back their crunch about 5-7 minutes.
- They can be dipped in chocolate for an even more decadent treat
- If you don't have whole wheat pastry flour, just use all white flour
- You can make these biscotti gluten-free by using 1 to 1 gluten-free flour
Some other delicious flavor combinations
- Chocolate pecan
- Cranberry orange zest
- Almond vanilla
- Almond anise seed
- Chocolate hazelnut and coffee biscotti (Vegan)
- Walnut raisin
- Cranberry orange
- Lemon Chia Seed (Vegan)
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Nana's Cranberry Pistachio Biscotti
- Total Time: 90
- Yield: 38 1x
- Diet: Kosher
Description
Biscotti are the perfect little crunchy cookies to dip in coffee, tea or sweet dessert wine. We love adding cranberries and pistachios to ours, but the flavor combinations are endless! Check out the notes to explore them.
Ingredients
Scale
- 3 large eggs
- ½ cup neutral flavor oil like avocado, sunflower or grapeseed
- 1 tsp pure vanilla extract
- ½ cup sugar
- 1 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup shelled pistachios -See notes for more flavor combinations
- ½ cup dried cranberries- See notes for more flavor combinations
Instructions
- Pre-heat the oven to 350F. Line a large baking sheet with parchment paper
- Whisk the eggs, oil and vanilla in a medium bowl. Add the sugar and whisk well
- Combine both flours, baking powder, salt, pistachios and cranberries in a large bowl and toss well
- Pour the egg mixture over the flour mixture. Mix until well combined, and the mixture comes together to form a dough
- Oil your hands, and divide the dough in half. Form a ½ inch-thick log with each half ( see images above), place them on the lined baking sheet and bake for 30 minutes
- Remove the baking sheet from the oven and let the dough cool completely. Reduce the oven temperature to 300F
- Once completely cooled, slice each log into ½"- ¾" thick slices ( see imaged above)
- Bake again for 15-20 minutes or until crispy (biscotti will harden as they cool)
Notes
- This recipe makes about 38 biscotti. It can be easily doubled to bring to the office, a friend's house or to offer as a holiday gift
- Divide the dough in two to form even-sized logs
- The biscotti dough will be sticky. Oil your hands before forming the logs, to make it easier to handle
- Make sure you let the logs cool completely before slicing, or they will fall apart
- Bake the biscotti again after the dough has been sliced, to make them crunchy. You can bake them longer if you want crispier biscotti
- Store them in an air thigh container for a week, or in the freezer for up to 3 months
- If the biscotti softens a little, you can bake them again in a 250F oven until they get back their crunch
- They can be dipped in chocolate for an even more decadent treat
- If you don't have whole wheat pastry flour, just use all white flour
- You can make these biscotti gluten-free by using 1 to 1 gluten-free flour
More flavor combinations
- Chocolate pecan
- Cranberry orange zest
- Almond vanilla
- Almond anise seed
- Chocolate hazelnut and coffee biscotti (Vegan)
- Walnut raisin
- Cranberry orange
- Lemon Chia Seed (Vegan)
- Prep Time: 20 mins
- Cook Time: 45
- Category: Cookies
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 91
- Sugar: 4.3
- Sodium: 21
- Fat: 4
- Saturated Fat: 2.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: .8
- Protein: 2
- Cholesterol: 0
Leah Goldman
once they are sliced and you bake them again should you bake them on their sides or bottom down on the baking pan
Vicky & Ruth
Hi Leah, we baked them again the same way we sliced them. We didn't turn them on their side. Enjoy!
Helen
fyi----biscotti & mandelbrot apparently are related. According to Claudia Roden in the "Book of Jewish Food" there are old recopies in Italy for these treats reffered to as being in the style "Ebreico" though twice- baked items do go back to Roman times. Don't you love history?
Vicky & Ruth
Loving the history lesson, thank you!
Don
Where possible I try to use as little as possible or no sugar at all in my cooking and substitute it with a good quality honey such as Manuka. Have you tried using honey,
was it equally as delicious in this recipe
Thanks Don
Note: Manuka honey originally came from New Zealand, it is now produced in Australia where I live, as well.
Vicky and Ruth
We have not tried this recipe with honey, but if you do, please let us know how it comes out. We've had Manuka honey before, it's delicious!
Paula
This excellent recipe is one of my mainstays for delicious dessert bites. I make it either as written or as the choco-pecan variety. For the latter I use mini-chips (semi-sweet or white, try them, they work in this recipe) and very coarsely chopped pecans.
Vicky and Ruth
Hi Paula, we are so happy to hear that our cranberry pistachio biscotti are a staple in your home. We love that you tried the chocolate pecan option as well. Thank you so, so much for taking the time to leave us a comment and a rating. It means a lot to us and we love hearing from you.
Sheryl
Have not tried these yet, but sounds so yummy and right up my sweet tooth! Just wondering, do I NEED to bake them again if I don’t want crunchy? Maybe bake the first time around an extra 5 minutes??
Thanks
Sheryl
Vicky and Ruth
Hi Sheryl, they are a little too soft on the first baking. Try baking them less time if you don't want them as crunchy.
Susan Nathan
I make mandelbrot frequently -- they are one of my go-to desserts to bake. I usually make them with chocolate chips, walnuts, and/or raisins. I recently used pistachios and raisins together and they were delicious. I can't wait to try some of your other variations, especially the lemon chia seed ones. Thanks for all your wonderful recipes!
Vicky and Ruth
Thank you so much Susan. I love all your flavor combinations!
Jessica
Hi Vicky and Ruth,
How much orange zest should I use if ever I decide to add in to the recipe?
Vicky and Ruth
2-4 tsp depending on how much orange flavor you would like.