Cranberry and pistachio biscuits
Cranberry and pistachio biscuits offer a delightful contrast of tart cranberries and rich pistachios. This simple recipe yields tender, flavorful biscuits perfect for tea time or festive occasions.
Cook time 30 min
Prep time 20 min
Ingredients:
1 cup butter1 cup powdered sugar
2.50 cups all-purpose white wheat flour
1/2 cup vanilla extract
2 tbsp milk (1% fat)
2 tbsp orange zest
1/2 cup dried cranberries
1/3 cup pistachio nuts
Cranberry and pistachio biscuits are a delightful treat that combines the tartness of dried cranberries with the richness of pistachios. These biscuits are perfect for festive occasions, tea-time snacks, or simply as a delicious homemade indulgence.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Gradually add the vanilla extract and milk to the butter and sugar mixture. Continue to mix until all the ingredients are thoroughly combined.
Slowly add the all-purpose flour to the mixture, about half a cup at a time, mixing well after each addition. Ensure the dough is well combined but do not over mix.
Gently fold in the orange zest, dried cranberries, and chopped pistachios until evenly distributed throughout the dough.
Divide the dough in half and roll each half into a log approximately 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until the dough is firm.
Remove the dough logs from the refrigerator and unwrap. Using a sharp knife, slice the logs into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them to prevent over-baking.
Remove the baking sheet from the oven and allow the biscuits to cool on the sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
Once cooled, serve the biscuits immediately or store them in an airtight container. These biscuits can be kept at room temperature for up to a week.
With their festive colors and delicious combination of flavors, cranberry and pistachio biscuits are sure to be a hit. Enjoy these delightful biscuits with your favorite hot beverage, or share them with friends and family as a thoughtful homemade gift.
Cranberry and pistachio biscuits FAQ:
Bake the biscuits in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
The biscuits are done when the edges turn lightly golden and a toothpick inserted in the center comes out clean. Keep a close watch to prevent over-baking.
Store the cooled biscuits in an airtight container at room temperature. They can last for up to a week.
You can replace the dried cranberries with other dried fruits like raisins or apricots, and the pistachios can be substituted with walnuts or almonds for different flavors.
A standard-sized baking sheet (about 18x13 inches) works well for this recipe, allowing enough space for the sliced biscuits to be spaced about 1 inch apart.
Cooking Tips:
- Ensure the butter is at room temperature for easier creaming.
- For a more intense flavor, you can toast the pistachios lightly before adding them to the dough.
- Chilling the dough helps maintain the shape of the biscuits while baking.
- If you prefer a softer biscuit, bake them for a minute or two less; for a crisper biscuit, add a minute or two to the baking time.
Nutrition Facts
10 ServingsCalories 400kcal
Protein 5g
Carbohydrates 50g
Fiber 1.84g
Sugar 22g
Fat 20g
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