Delightful Pistachio & Cranberry Biscotti with Lemon Glaze

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Overview of Recipe Content

What is this recipe?

This biscotti brings together crunchy Italian twice-baked cookies generously studded with shelled pistachios and tart dried cranberries, finished with a refreshing lemon glaze. It’s perfect for coffee time, afternoon tea, or cozy gatherings.

Why you’ll love it

• Texture contrast: The crisp snap meets a sweet-tart chew.
• Bright citrus zing: Lemon glaze cuts through the richness.
• Make‑ahead wonder: Great for gifting or holiday trays.

What it tastes like

Think almond biscotti, but brighter—pistachios add earthy warmth, cranberries bring bursts of tart sweetness, and the glaze provides a fresh lemon kiss.

Health & seasonal benefits

• Pistachios deliver plant-based protein and healthy fats.
• Cranberries add antioxidants.
• Sunlit citrus notes make this ideal for spring & holiday treats!

Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup shelled pistachios, roughly chopped
• ½ cup dried cranberries

Lemon glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Tools needed

• Large mixing bowl
• Baking sheet (+ parchment paper)
• Electric mixer or whisk
• Sharp serrated knife
• Cooling rack

Suggested substitutions & additions

• Use almond extract (½ tsp) for extra nuttiness.
• Swap pistachios for almonds or walnuts.
• Add ¼ teaspoon cardamom or ginger for a warming twist.
• For gluten-free version: swap flour for 1:1 GF flour blend.

How to Make Pistachio & Cranberry Biscotti with Lemon Glaze

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1. Prep and combine dry ingredients
   In a bowl, whisk together flour, baking powder, and salt until well blended.
2. Cream sugar and eggs
   In a separate bowl, beat granulated sugar and eggs until pale, thick ribbons form. Stir in vanilla extract.
3. Mix dough
   Gently fold the dry ingredients into the egg-sugar mixture until just incorporated. Add chopped pistachios and dried cranberries, stirring until evenly distributed.
4. Shape the logs
   Divide dough in half. On a parchment-lined sheet, shape each half into a 12-inch long, 2-inch wide log. Sprinkle extra pistachios or cran zest on top, if desired. Gently flatten each log to about 1-inch thick.
5. First bake
   Bake at 350°F (175 °C) for about 25 minutes, or until the logs are lightly golden and firm to the touch.
6. Slice into biscotti
   Allow logs to cool 10 minutes, then transfer to a cutting board. Using a serrated knife, slice logs diagonally into ½-inch thick cookies.
7. Second bake (toasting)
   Arrange slices cut-side down on the baking sheet. Bake another 8–10 minutes, then flip and bake for 6–8 more, until edges are golden brown and crisp.
8. Cool completely
   Let biscotti cool completely on a rack—this helps them reach perfect crunch.
9. Glaze and finish
   In a small bowl, whisk powdered sugar, lemon juice, and zest to a smooth glaze. Drizzle or dip biscotti tops, then set aside until glaze dries.

Each bite should deliver a satisfying crunch followed by pistachio creaminess, tart cranberry burst, and zesty freshness.

What to Serve with Pistachio & Cranberry Biscotti

• A steaming cup of espresso, cappuccino, or Americano brings out the nutty flavors.
• Offer alongside hot tea (Earl Grey, green tea, or herbal blends).
• For upscale brunches, pair with lemon & honey cheesecakes or fresh fruit.

Tips for Making It Perfect

• Even slices: Chill first-bake logs briefly to ease cutting and reduce crumbs.
• Consistent bake: Rotate baking sheet halfway through both bakes.
• Keep them crispy: Ensure biscotti are completely cooled before glazing—they’ll crisp better.
• Flavor boosters: Press reserved pistachios gently onto logs before baking for a professional look.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 weeks; they maintain crispness well.
• Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature for about 10 minutes before enjoying.

General Information

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Biscotti, also known as cantucci, are Italian twice-baked cookies traditionally from Tuscany. They’re perfect for dunking in Vin Santo. The addition of pistachios and cranberries introduces a festive twist, while the lemon glaze adds a Mediterranean zing reminiscent of Amalfi lemon desserts.

Frequently Asked Questions

1. Can I use other nuts?
Absolutely—almonds, walnuts, or pecans all work beautifully.

2. My biscotti came out a little soft—what happened?
They may need extra toast time—just return to the oven for a couple more minutes on each side.

3. Is it OK to skip the glaze?
Of course! The biscotti is delicious on its own, but the lemon glaze adds that delightful tang.

4. Can I add chocolate?
Yes! Dip one end of cooled biscotti in melted white or dark chocolate for a decadent touch.

5. How do I make gluten-free biscotti?
Swap in your favorite 1:1 gluten-free flour blend; texture may vary slightly but the flavor remains great.

Conclusion

I hope these Pistachio & Cranberry Biscotti with Lemon Glaze bring a sunny sparkle to your baking adventures. They’re nutty, tangy, crisp, and utterly addictive—perfect for gifting or cozy mornings. If you love vibrant citrus-nut combos, you’ll adore my Lemon Blueberry Scones and Orange Almond Biscotti.

Warm thanks for baking with me—drop a rating below, share a 📷 on Pinterest or tag me @poulefrecipe on Instagram!

Interactive Elements

Let me know—did they turn out crunchy and just right? Leave a comment and ⭐ rating! I’d love to see your baking triumphs—share your creations on Pinterest or tag me on social using #PoulefBakes.

Nutritional Information

Approximately per piece (assuming 18 biscotti):

Calories	Protein	Carbohydrates	Sugar	Fat
125 kcal	2 g	18 g	8 g	6 g

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