Chocolate-Dipped Cranberry Pistachio Biscotti
There’s something truly special about the crunch of a perfect biscotti paired with a luscious chocolate dip. The Chocolate-Dipped Cranberry Pistachio Biscotti combines the tartness of dried cranberries with the rich, nutty flavor of pistachios, all wrapped up in a buttery, twice-baked cookie that’s ideal for dunking in your favorite cup of coffee or tea. Whether you’re baking for the holidays or simply craving a delightful treat, this recipe will quickly become a go-to in your baking repertoire.
What You’ll Love About This Recipe
- Perfectly crunchy texture: Twice-baked for that signature biscotti snap, these cookies are sturdy yet not too hard.
- Balanced flavors: The tart cranberries and salty pistachios complement the sweet, smooth chocolate dip beautifully.
- Easy to make: No complicated techniques here—just straightforward mixing, shaping, baking, slicing, and dipping.
- Great for gifting: These biscotti hold up well over time and make a lovely homemade gift.
- Customizable: The recipe lends itself to swapping nuts, dried fruit, or chocolate types to suit your preferences.
Ingredient Rundown
- 1 cup unsalted butter, softened: Provides richness and tenderness to the dough.
- 1 cup granulated sugar: Adds sweetness and helps with browning.
- 3 large eggs: Bind the ingredients together and add moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1 teaspoon almond extract: Gives a subtle nutty aroma that pairs perfectly with pistachios.
- 3 cups all-purpose flour: The base of the biscotti dough, providing structure.
- 1 teaspoon baking powder: Helps the dough rise slightly for a lighter texture.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1 cup dried cranberries: Adds a tart and chewy contrast.
- 1 cup shelled pistachios: Offers crunch and a buttery, nutty flavor.
- 1 cup semi-sweet chocolate chips: For melting and dipping, adding decadence and a smooth finish.
Appliances & Accessories
- Stand mixer or hand mixer: Makes creaming butter and sugar much easier.
- Mixing bowls: For combining dry and wet ingredients separately.
- Baking sheet: To bake the biscotti logs and later the slices.
- Parchment paper or silicone baking mat: Prevents sticking and simplifies cleanup.
- Sharp serrated knife: Essential for evenly slicing the biscotti logs.
- Microwave-safe bowl or double boiler: For melting chocolate chips smoothly.
- Cooling rack: To cool biscotti after baking for crisp texture.
Chocolate-Dipped Cranberry Pistachio Biscotti in Steps
Step 1: Cream Butter and Sugar
Start by preheating your oven to 350°F (175°C). In a large bowl, use your stand mixer or hand mixer to cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes on medium speed. The creaming process is key to achieving a tender crumb.
Step 2: Add Eggs and Extracts
Beat in the 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in 1 teaspoon each of vanilla extract and almond extract. The almond extract will complement the pistachios beautifully, enhancing the overall flavor without overpowering.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed to avoid flour flying everywhere. Mix until just combined—overmixing can make the biscotti tough.
Step 4: Fold in Cranberries and Pistachios
Gently fold in 1 cup of dried cranberries and 1 cup of shelled pistachios. These add amazing texture and flavor, making each bite interesting. Make sure they are evenly distributed throughout the dough.
Step 5: Shape the Biscotti Logs
Divide the dough into two equal portions. On a parchment-lined baking sheet, shape each portion into a log about 12 inches long and 2 inches wide. The logs don’t have to be perfect but try to keep them uniform so they bake evenly.
Step 6: First Bake
Bake the logs in the preheated oven for 25-30 minutes or until they’re golden brown and firm to the touch. Remove from the oven and let them cool for about 15 minutes—cooling is essential before slicing to maintain the shape.
Step 7: Slice the Biscotti
Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces. The diagonal cut gives the classic biscotti shape. Lay the slices cut side down on the baking sheet for the second bake.
Step 8: Second Bake
Bake the biscotti slices for an additional 10-15 minutes, flipping them halfway through to ensure both sides become crisp and golden. This twice-baking process creates that signature biscotti crunch.
Step 9: Melt the Chocolate
While the biscotti cool, melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Alternatively, melt the chocolate using a double boiler for more control.
Step 10: Dip and Set
Dip one end of each cooled biscotti into the melted chocolate, letting any excess drip off. Place the dipped biscotti on parchment paper and allow the chocolate to set completely at room temperature or in the fridge for quicker results.
Variations by Season
- Winter: Swap dried cranberries for dried cherries and add a pinch of cinnamon to the dough for a cozy twist.
- Spring: Use chopped dried apricots and pistachios, and dip in white chocolate for a fresh, light flavor.
- Summer: Incorporate chopped dried mango or pineapple and sprinkle with shredded coconut before the chocolate sets.
- Fall: Add chopped toasted pecans instead of pistachios and a dash of ground nutmeg for warm autumn vibes.
Cook’s Notes
- The dough will be sticky—that’s normal. Use floured hands to shape the logs.
- For the best crunch, let the biscotti cool completely before dipping in chocolate.
- If you prefer less sweet biscotti, reduce the sugar to 3/4 cup.
- Room temperature eggs ensure the dough comes together smoothly.
- You can substitute the pistachios with almonds or walnuts if desired.
- Store-bought dried cranberries often contain added sugar; adjust sweetness accordingly if you prefer.
Storage & Reheat Guide
Store your Chocolate-Dipped Cranberry Pistachio Biscotti in an airtight container at room temperature for up to two weeks. If you want to keep them longer, they freeze beautifully—just wrap them tightly and place in a freezer-safe bag for up to three months.
To refresh the biscotti’s crispness after storing, pop them in a 300°F (150°C) oven for about 5 minutes before serving. This also works well if they’re a bit soft after freezing.
Reader Q&A
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid the biscotti becoming too salty.
Do I have to dip the biscotti in chocolate?
Absolutely not! The biscotti are delicious on their own. The chocolate dip just adds an indulgent touch if you’re in the mood for it.
Can I make the biscotti gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Keep in mind texture might vary slightly.
How do I prevent the biscotti from being too hard?
Make sure not to overbake during the second bake. The biscotti should be crisp but still easy to bite. Also, storing them properly helps maintain the perfect texture.
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See You at the Table
There’s nothing quite like sharing homemade biscotti with friends and family, especially when paired with a warm beverage. The Chocolate-Dipped Cranberry Pistachio Biscotti recipe is a wonderful way to bring a bit of crunch, color, and chocolatey goodness to your gatherings. Whether it’s a cozy afternoon snack or a thoughtful gift, these biscotti are sure to delight. So grab your mixing bowl, preheat that oven, and let’s make some magic happen in the kitchen. Happy baking!
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Chocolate-Dipped Cranberry Pistachio Biscotti
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large bowl, use your stand mixer or hand mixer to cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy (3-5 minutes).
- Beat in 3 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add to wet ingredients and mix on low speed until just combined.
- Gently fold in 1 cup dried cranberries and 1 cup shelled pistachios until evenly distributed.
- Divide dough into two equal portions. Shape each into a 12-inch long and 2-inch wide log on a parchment-lined baking sheet.
- Bake logs for 25-30 minutes until golden brown and firm. Remove and cool for 15 minutes.
- Slice logs diagonally into 1/2-inch thick pieces using a sharp serrated knife. Lay slices cut side down on the baking sheet.
- Bake slices for 10-15 minutes, flipping halfway through, until crisp and golden.
- Melt 1 cup semi-sweet chocolate chips in 20-second intervals in microwave or using a double boiler until smooth.
- Dip one end of each cooled biscotti into melted chocolate. Place on parchment paper and let chocolate set at room temperature or in fridge.
Notes
- The dough will be sticky; use floured hands to shape the logs.
- Let biscotti cool completely before dipping to ensure chocolate sets well.
- For less sweetness, reduce sugar to 3/4 cup.
- Store biscotti in an airtight container at room temperature for up to two weeks or freeze for up to three months.
- Reheat biscotti in a 300°F (150°C) oven for 5 minutes to refresh crispness after storage.
