100% Whole Wheat Cranberry Pistachio Biscotti

by Heidi @ Food Doodles on December 4, 2012

100% Whole Wheat Cranberry Pistachio Biscotti

I’m so glad I finally get to share my biscotti with you!  These might be pretty basic biscotti, but I love them so much.  I don’t often get pistachios(correction: I don’t often get to bake with pistachios because we usually eat them all before I can make any with them) so I usually use almonds.  But since I finally got to use some pistachios I thought I’d share these festive cookies.

100% Whole Wheat Cranberry Pistachio Biscotti

I actually have to be honest, my mom made biscotti first.  I hadn’t had biscotti in ages and she brought some over with her when she stopped in one day and I was hooked again.  I loooove biscotti.  And my moms were pretty much perfect so I decided to challenge myself to make the same biscotti with a couple minor changes without asking for the recipe.  I’m pretty proud of how well these turned out 100% Whole Wheat Cranberry Pistachio Biscotti

100% Whole Wheat Cranberry Pistachio Biscotti

If you enjoy biscotti, I hope you enjoy these!

100% Whole Wheat Cranberry Pistachio Biscotti

Speaking of enjoying these… How do you enjoy your biscotti?  With coffee, hot chocolate, tea?  I loved these with some rooibos tea the other day, but obviously, coffee is my first choice :D  But I’m not picky, and I don’t really drink coffee that often.  I even love these biscotti just by themselves though!

100% Whole Wheat Cranberry Pistachio Biscotti

Hope you’re having a great week!

100% Whole Wheat Cranberry Pistachio Biscotti

 

 

100% Whole Wheat Cranberry Pistachio Biscotti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Yield: 1½ – 2 dozen
Ingredients
  • 2¼ C white whole wheat from soft wheat or whole wheat pastry flour
  • 1½ tsp baking powder
  • ¼ tsp sea salt
  • ⅔ C sucanat or brown sugar
  • 2 tsp whole anise seed
  • ½ C shelled pistachios or almonds
  • ½ C dried cranberries
  • 2 large eggs
  • 1 tsp vanilla
  • zest of one orange
  • 1 tbsp water(if necessary)
  • Chocolate for dipping or drizzling as desired(at least 2 oz)
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare a baking sheet by lining it with parchment paper or a silicone liner. Set aside.
  3. Stir together the flour, baking powder, sea salt, and sucanat or brown sugar.
  4. Add the anise seed, nuts and cranberries and stir till the flour covers everything.
  5. Add in the eggs, vanilla and orange zest and stir until no dry ingredients remain, adding 1 tbsp of water only if needed. Dough should be thick.
  6. Place the dough on the prepared sheet and shape(wetting hands lightly to keep the dough from sticking if needed.) Shape into one 12″ long x 4″ wide cookie.
  7. Place in the 350 degree oven and bake 20-25 minutes until golden around the edges. Remove from the oven and turn the oven down to 300 degrees.
  8. Cool for 10 minutes, then with a large serrated bread knife slice ½” thick slices on an angle. Place the cookies cut side down on the baking sheet and return to the oven at 300 degrees for 10 minutes.
  9. After 10 minutes, remove the biscotti, flip the cookies and return to the oven for another 10 minutes.
  10. When the cookies are done, remove from the oven and place on a cooling rack until completely cool.
  11. When cool, dip or drizzle with chocolate as desired.
  12. cookie 12″ x 4″ wide bake 25 minutes until light brown. Cool 10 minutes and then slice into ½” slices. Oven 300 degrees. Bake 10 minutes each side. Remove and cool completely. Store in airtight container.

100% Whole Wheat Cranberry Pistachio Biscotti

 

 

{ 10 comments… read them below or add one }

1 Ari @ Ari's Menu December 4, 2012 at 4:47 pm

I love cranberry and pistachio, and with that chocolate drizzle it looks amazing!
Ari @ Ari’s Menu recently posted..Fiesta Bowl 5k Race Recap

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2 Annie @ Naturally Sweet Recipes December 4, 2012 at 6:11 pm

Oooo, those look so great! That looks like the most warm and cozy treat. How in the world did you make them so perfect looking? They look store bought! I need to try these soon!

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3 Asiya @ Chocolate and Chillies December 4, 2012 at 7:56 pm

Love the flavour combination of pistachios and cranberries..and even better it’s whole wheat!!! Looks delicious!
Asiya @ Chocolate and Chillies recently posted..Pumpkin Pie with a Coconut Oil Pie Crust

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4 Good Food Good Friends December 5, 2012 at 5:05 am

I love the cranberries and pistachios in this. YUM!
Good Food Good Friends recently posted..Chocolate Chocolate-Chip Muffins

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5 Rachel @ The Pescetarian and the Pig December 5, 2012 at 9:45 am

These look great! I’m really glad you posted these, as I’ve always been curious what a basic biscotti recipe even looks like! I’ll have to try these. Pistachios and cranberries together sounds delicious :)
Rachel @ The Pescetarian and the Pig recently posted..Caprese Sliders

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6 Heidi @ Bits of Sunshine December 6, 2012 at 6:58 am

I adore biscotti! I have (strangely) never made them before! I HAVE to give them a try! Thanks for sharing!!
Heidi @ Bits of Sunshine recently posted..Red Velvet Cupcakes

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7 Eat Good 4 Life December 7, 2012 at 9:27 am

I have never made bicotti before… shame on me. I even have a biscotti cooking book…oh well. I love the fact that these are 100% whole wheat, and the added chocolate to it makes them look great…and I bet they taste even better! I am pinning this to make in the near future!! I hope mine look as good as yours.
Eat Good 4 Life recently posted..My Top 16 Christmas gift baking ideas

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8 ila December 11, 2012 at 2:37 am

looks yummy, like your blog so much.

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9 Heather December 14, 2012 at 9:46 am

I LOVE, love biscotti and enjoy mine with a big cup of tea or cocoa – yours look so pretty, I have never made a whole wheat version before…we also have the same problem with pistachios – they are one of my favorite nuts :)
Heather recently posted..salted caramel chocolate chip cookies

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10 Jessica October 14, 2013 at 7:41 pm

These are a great texture! I took some lavender flowers and dehydrated cranberries and rehydrated them in some hot water and lemon juice and used lemon zest instead of the orange zest. Super tasty.

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