Pistachio Cranberry Biscotti - thrive360
I like the festive flair of the red and green cranberries and pistachios. For a nut-free option, give roasted pumpkin seeds a try. Swap almonds for pistachios and add ground flaxseed and eggs
Pistachio, Cranberry, Biscotti, festive, nut-free option, roasted pumpkin seeds, pistachios, flaxseed, egg
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cranberry pistachio biscotti

Pistachio Cranberry Biscotti

These easy-to make biscotti are sure to impress. Whether you’re serving them to guests or packaging them as gifts, a little homemade love goes a long way. Feel free to switch in your favourite nut or dried fruit but personally I like the festive flair of the red and green cranberries and pistachios. For a nut-free option, give roasted pumpkin seeds a try.

Biscotti is actually the plural of biscotto. It exemplifies the twice baked method of cooking.

This recipe was modified from the Canola Eat Well site. I swapped out the almonds for pistachios and added ground flaxseed and eggs. They are part of a healthy baking story I’m working on. The dough will be a little sticky, and that’s why hand shaping it is the way to go.

Pistachio Cranberry Biscotti

Yield: Makes 30 biscotti

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup brown sugar, packed
  • 1/3 cup ground flaxseed
  • 2 Tbsp wheat germ
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup shelled, unsalted pistachios
  • 1/2 cup dried cranberries
  • 1/4 cup canola oil
  • ¼ cup milk
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine, flours, sugar, ground flaxseed, wheat germ, baking powder, baking soda and salt. Mix well.
  3. In a smaller bowl, add canola oil, milk, eggs, and vanilla extract. Mix well. Stir in pistachios and cranberries.
  4. Add the wet to the dry and mix until it starts to come together. Use your hands to squeeze together the dough until it forms a ball. Dough might be slightly sticky.
  5. Divide the dough in half. Form a long log and place on parchment lined baking sheet. With your hand, press down one log to about 1/2 inch thick and 3 inches wide. Use your hands to get the shape you need. Repeat with the remaining log and space the flattened logs 2 inches apart.
  6. Bake for 25 minutes. Remove from oven and reduce heat to 325°F (160°C). Cool for 5 minutes on the baking sheet and then slice the logs using a bread knife into 3/4 inch pieces. Gently place pieces onto one side and return to oven for 5 minutes. Remove from oven, flip and bake another 5 minutes.
  7. Cool for 1 hour on a wire rack and store in an air tight container.
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