Cranberry and pistachio biscuits
Delight your taste buds with these Cranberry and Pistachio Biscuits, featuring a rich buttery base, sweet and tangy dried cranberries, crunchy pistachio nuts, and a hint of orange zest. Easy to make and perfect for any occasion, these biscuits are sure to become a family favorite. Enjoy the perfect blend of sweet, tangy, and nutty flavors in every bite!
- 09 Apr 2024
- Cook time 30 min
- Prep time 20 min
- 10 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.84g | 5% |
| Sugar 22g | 23% |
| Fat | |
| Fat 20g | 25% |
| Saturated 10g | 35% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 12mg | 2% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 0.16mg | 0% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 2.86ug | 2% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 0.62mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 110mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 5mg | 0% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 18g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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