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Tuesday Tastings :: Pistachio Biscotti

February 28th, 2012

cranberry pistachio biscotti recipe coffee guest blog food snack tea time

Our inboxes have been witnessing a tidal wave of talent since last week’s call for submissions, and we’re so excited to keep sharing all the goodness with you guys. Today’s recipe is brought to us by the lovely Jennifer King, fellow Austinite and author of If I Must Say So, and has me reaching for the phone to invite friends over for afternoon tea (though my ongoing obsession with Downton Abbey might be partly to blame as well). Since there’s no combination on earth more heavenly than sweet + salty, these Cranberry Pistachio Biscotti just jumped to the top of my ‘to make’ list. Keep reading for a word from Jennifer, plus the recipe.

Biscotti is my ultimate go-to snack for those much needed tea and coffee dates (twice-baked Italian biscuit, if we’re being picky). Best of all, you can prepare it with practically any combination of fixin’s. For this recipe I chose cranberry and pistachio, then topped it off with a coat of vanilla flavored almond bark for added sweetness. Hope you all enjoy!

cranberry pistachio biscotti recipe coffee guest blog food snack tea time

cranberry pistachio biscotti recipe coffee guest blog food snack tea time

cranberry pistachio biscotti recipe coffee guest blog food snack tea time

Cranberry Pistachio Biscotti

makes 24-36 biscotti

  • 1/4 cup olive oil
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups salted pistachio nuts
  • 20 oz. bar of vanilla almond bark

  1. Preheat oven to 300 degrees.
  2. In a bowl, mix oil and sugar until well blended. Then mix in vanilla extract, almond extract and eggs.
  3. In a small bowl combine flour, salt and baking powder. Gradually stir into egg mixture.
  4. Mix in cranberries and almonds by hand. Keep hands wet when mixing, as dough will be very sticky.
  5. Line cookie sheet with parchment paper and divide dough in half to form two 12 x 2-inch long logs. Place on cookie sheet. Bake for 35 minutes or until light brown.
  6. Remove from oven and set aside to cool for 10 minutes. Reduce oven to heat to 275 degrees.
  7. Cut logs diagonally into 3/4-inch slices. Lay slices on their sides on cookie sheet, and bake for another 10 minutes or until dry.
  8. As slices cool, melt the bar of almond bark. Dip one end of each slice into melted almond bark and set back on cookie sheet to let harden and set. Enjoy!

… Thanks, Jennifer!

*adapted from All Recipes

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10 Comments under :: Tuesday Tastings :: Pistachio Biscotti
  1. These look so yummy! I also think these would make wonderful gifts to give to friends or as a party favor. Great job!

    Amy R.
    {plain & fancy living}

  2. Inés says:

    I already make the tea…yum.
    Big hugs!
    Inés

    SimplyClassyMe.blogspot.com

  3. Esther says:

    Oh my, they look scrumptious. I’ve been craving a biscuit with pistachio in it and this hits the spot. Hoping it will turn out just as well with my gluten free flour but its definately just gone to the top of my, ‘to make’ list as well!! ;-)

    Esther xx

  4. [...]   Pistachio Biscotti recipe via Camille Styles [...]

  5. [...] suggestive of their genius. Fatefully, the lovely Jennifer King from If I Must Say So (remember how awesome she is?) came riding in on a white horse, armed with a tutorial to create the amazing fringe tassels [...]

  6. Sheri says:

    I have a batch in the oven right now and my house smells amazing!!

  7. Ramey Brezak says:

    how much salt???

  8. Ramey Brezak says:

    it says mix in cranberries and almonds…you mean pistachios???

  9. Julia says:

    Fantastic recipe!!! They were absolutely DELICIOUS.

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