Eggless Cranberry Pistachio Biscotti Recipe

January 6, 2021

0

9313


Eggless Cranberry Pistachio Biscotti Recipe
Time:Prep: 1h 0m|Cook: 35 M|Total: 1h 35min
Makes:4 Servings
Meal:Dessert
Cuisine:French

Cranberry Pistachio Biscotti Recipe is one of the authentic biscuits originated from Italy. It also is known as “Cattuccini” as the name means it is twice baked in the oven. They are very crunchy and dry so usually, they are dipped in a hot drink and consumed.

They are usually oblong shaped and resembles the rusk texture. But the only difference is that they are filled with nuts, dry fruits, and essence which give it an extra crunch to the cookie.

Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai.

If you are looking for more cookie recipes here are some:

  1. Shortbread Cookies With Citrus Zest Recipe
  2. Orange Zested Shortbread Cookie Recipe (Egg Free/Eggless)
  3. Choco Swirl Cookies Recipe (Eggless Choco Pinwheel Cookies)

Ingredients

    1 cup All Purpose Flour (Maida), plus more for dusting
    1 teaspoons Baking powder
    5 tablespoons Oil
    5 tablespoon Sugar
    2 teaspoons Vanilla Extract
    1/4 cup Pistachios, unsalted, coarsely chopped
    1/4 cup Cranberries, dried
    Salt, to taste

Instructions for Eggless Cranberry Pistachio Biscotti Recipe

    1

    To begin making the Cranberry Pistachio Biscotti Recipe

    2

    Add the flour, baking powder and salt in a bowl and mix well and keep aside.

    3

    In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and pistachios.

    4

    Now add the dry ingredients to the wet ingredients and combine till it forms a sticky dough. Cover the dough using a cling film and refrigerate for 10 minutes.

    5

    After 10 minutes take the dough out of the fridge.  Dust your hands with enough flour,roll the dough into a long log shape. About 5 centimeters wide.

    6

    Pre-heat the oven at 180 degrees for 10 minutes. Now place the log directly on a butter paper placed on a baking tray. Bake the dough for 25 minutes at 180 degrees till it forms a golden crust on the top.

    7

    Remove the dough and let it cool for 10 minutes. After the dough is cooled a little use a serrated knife and cut the log into half-inch thick biscuits. Do not use the sawing motion as it will crumble the Cranberry Pistachio Biscotti. Turn the cut edges on the tray, keep the biscuits close enough as they won't spread.

    8

    Bake it again, for 10 more minutes and take it out, turn the cookies over and bake it again for 10 more minutes.

    9

    Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai.



More Recipes from Cookie & Biscuit Recipes

Zesty Sunshine Delight: Homemade Lemon Cookie

1562

Eggless Cranberry Pistachio Biscotti

9313

Nankhatai

8001

Whole Wheat Chocolate Chip Cookie With Jaggery | Eggless

4796

Cranberry Cookie

745

Delicious Spicy Chyawanprash Cookies

1084

Muesli Ragi Chocolate Chip Cookies

1454

Indian Style Jeera Biscuit

3730

Moon Biscuits

2459

Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie

1452

Chocolate Crinkle Cookies

2058

Chocolate Salami

935

Olive Oil & Cranberry Cookies

1122

Eggless Oats Cranberry Almond Cookies

1843

Orange Zested Shortbread Cookie

1370

Torcettini Di Saint Vincent

1501

Southern Buttermilk Biscuits

13524

Spiced Whole Wheat Cookie

2036

Pistachio Cranberry Cookie

467

Indian Spicy Masala Cookie

20873

Lemon And Rosemary Shortbread Cookies

1633

Chocolate Almond Raisin Cookie

1353

Japanese Senbei

1817

Matcha Cookies

2199


Comments(0)

Loading comments...