cranberry pistachio biscotti
October 5, 2020
Recently, I’ve started drinking a cup of black coffee a day, in a nod to my coffee drinking habits when I was on campus during the spring. I remember being hooked on having a dunking accompaniment for the strong, bitter coffee, usually a couple of Biscoff cookies on the side. Although undeniably delicious (I mean, who doesn’t like a crisp, buttery, spiced cookie?), I wanted something that I could easily make from scratch, something that would be less sweet, more sturdy, and able to stand up to infinite variations.
Well, the idea of biscotti came to mind (we’d bought some from the store a while ago - the traditional almond and anise flavor). While the biscotti cookies were no doubt sturdier, I wanted to make a homemade version with some healthier adjustments. Olive oil instead of butter? Check. Honey or maple syrup instead of sugar? Check. My favorite combo of dried fruit, nuts, and spices? Check. This time it’s cranberry and pistachio, but who says it can’t be pumpkin spice or gingerbread? (Heads up for the holidays!)
Since this recipe uses olive oil and honey, the unbaked biscotti dough will be rather wet. I recommend using a spatula to shape it into a log so you don’t get your hands all sticky. Then, just let the oven do its thing - as the biscotti bakes, it will rise and hold its shape, forming a perfect loaf.
The vanilla glaze is optional: I find that the cookies are sweet enough plain, but if you want that extra boost or some *aesthetic* decoration, go for it!
cranberry pistachio biscotti
Makes one small batch (around 16 cookies)
BISCOTTI
2 tbsp mild olive oil or vegetable oil
1/4 cup honey
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt (omit if pistachios are salted)
1/2 cup dried cranberries, plus extra for topping (optional)
1/2 cup pistachios
ICING
1/4 cup powdered sugar
1/2 tsp vanilla paste or vanilla extract
1 tsp water
Make the Biscotti: Preheat oven to 300°F, and line a baking sheet with parchment paper. In a medium bowl, mix oil and honey until well-combined. Add the egg and vanilla and almond extracts, and beat until mixed. Stir in flour, baking powder, and salt (omit if pistachios are salted). Roughly chop cranberries and pistachios, and fold into dough. The dough will be very wet and sticky - this is normal.
Scrape dough out onto the parchment-lined baking sheet. Using a spatula, shape into a flattened log, around 12 by 2 inches.
Bake for 35 minutes. The log will be light brown all over. Remove from oven, and let cool for 10 minutes. Cover the log with a dishtowel to minimize cracking. Reduce oven temperature to 275°F.
Using a sharp knife, cut the log crosswise into ¾ inch-thick slices. To get clean slices, press down with your knife instead of sawing. Lay the cookies cut-side up on the parchment-lined baking sheet, and bake for 25-30 more minutes or until dry. Bake for longer if you want them crunchier, and bake for shorter if you want them softer. Let cool.
Make the Icing: While the cookies are cooling, whisk together the powdered sugar, vanilla paste or extract, and water until smooth.
Once the cookies are cool, use a piping bag (or spoon or fork) to drizzle the glaze over the biscotti. If you want, you can top with some more roughly chopped cranberries.
Once the glaze dries, store the biscotti at room temperature in an airtight container. Enjoy with coffee or by itself as a snack.
Adapted from Allrecipes
