Heritage Baking: Pistachio & Cranberry Biscotti Recipe

Twice-Baked Artisanal Perfection

Biscotti originated as a crunchy dunking cookie designed for hot espresso. In this recipe, we pair the earthy green crunch of whole pistachios with ruby red dried cranberries.

Ingredients

• 2 cups All-Purpose Flour (or Whole Wheat Spelt)
• 3/4 cup Cane Sugar
• 1 tsp Baking Powder & 1/4 tsp Sea Salt
• 2 Large Eggs + 1 tsp Vanilla Extract & Orange Zest
• 1 cup Mewaraam Roasted Pistachios (whole)
• 1/2 cup Dried Cranberries

Baking Instructions

1. Whisk dry ingredients in a large bowl. In a separate bowl, whisk eggs, vanilla, and orange zest.
2. Combine wet and dry mixtures to form a dough, folding in the whole pistachios and cranberries.
3. Shape into a 12x4-inch log on parchment paper. Bake at 175°C (350°F) for 25 minutes until golden.
4. Cool for 10 minutes, slice into 1/2-inch diagonals, and bake again for 8 minutes per side for that signature crisp crunch.