CRANBERRY Archive - Kimberly Zett

Cranberry Pistachio Biscotti

Kimberly — Mon, 09 Dec 2024 18:32:55 +0000

Cranberry Pistachio Biscotti

December 9, 2024 by Kimberly

These crispy, nutty biscotti are bursting with tart cranberries and crunchy pistachios, dipped in a silky layer of white chocolate. They’re festive, cozy, and perfect for coffee-dunking or gifting.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

18 biscotti

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These biscotti are everything you want in a cozy snack. Crunchy, nutty, and perfectly sweet, they combine tart cranberries, rich pistachios, and a touch of indulgence with a white chocolate coating. They’re ideal for holiday gifting, pairing with your coffee, or treating yourself to something a little special. The mix of textures and flavors makes them irresistible, and they look as beautiful as they taste.

Serve these biscotti alongside a hot cup of coffee, tea, or even hot cocoa for the ultimate cozy vibe. They’re also fantastic as part of a dessert spread, paired with fresh fruit or a creamy mousse. And don’t forget – they make the perfect holiday gift, wrapped up in cute little bags or boxes.

Store the biscotti in an airtight container at room temperature for up to three weeks. If they’re coated in chocolate, keep them in a cool place to avoid melting. Perfect for make-ahead treats!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cranberry Pistachio Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 60 min
Yield: 14-18 pieces 1x

Print Recipe

Description

Recommended Equipment

2 bowls
electric mixer
whisk
baking tray
parchment paper
sharp knife
spoon or spatula
food processor (optional, for chopping cranberries)

Ingredients

Units

125 grams all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
30 grams butter, room-temperature
75 grams white sugar
1 egg
1 tsp vanilla extract
50 grams pistachios
50 grams fresh cranberries
100 grams white chocolate

Instructions

Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
In one bowl, thoroughly mix the flour, baking powder, and salt.
In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and mix well.
Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
Place the biscotti slices cut side down back onto the baking tray.
- For a softer version: Bake each side for 5 minutes.
- For a crunchier version: Bake each side for 10 minutes.
Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.

Passive Time: 40 min
Cook Time: 20 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cranberry Pistachio Biscotti erschien zuerst auf Kimberly Zett.

Cranberry Cumberland Sauce

Kimberly — Tue, 05 Dec 2023 09:47:37 +0000

Cranberry Cumberland Sauce

JUMP TO RECIPE

JUMP TO VIDEO

December 5, 2023 by Kimberly

Tangy, fruity, and a little zesty – this sauce brings festive vibes to your table. Perfect for cozy dinners or holiday feasts, it’s like a warm hug for your taste buds.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

6 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

You know that feeling when a dish just makes the meal? This fruity, tangy, and slightly spiced sauce does exactly that. Whether you’re hosting a big holiday gathering, elevating a simple roast dinner, or looking for the perfect pairing for your appetizers, this recipe is your go-to for adding a pop of flavor and elegance to any plate. It’s absolutely divine with my Fingerfood Beef Wellington, bringing out those rich, savory notes, and pairs beautifully with my Cranberry Orange Glazed Pork Roast for a show-stopping main course. It’s classic, cozy, and totally irresistible, making every bite feel festive and full of love. Bonus? It’s ridiculously easy to whip up.

Pair this zesty goodness with roasted meats like turkey, pork, or ham for a perfect balance of sweet and savory. It’s also a surprising win drizzled over creamy brie or slathered on a crusty sandwich. Looking for a quick appetizer? Serve it with crackers, a wedge of sharp cheese, and nuts for a crowd-pleasing snack board. It’s versatile enough to go beyond holiday feasts – any time you want a hit of bold, fruity flavor, this sauce has you covered.

Keep it fresh by storing it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to three months – just thaw in the fridge overnight when needed.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cranberry Cumberland Sauce

Author: Kimberly
Total Time: 30 min
Yield: 6 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

sharp knife
chopping board
peeler
grater
small pot
measuring cup
juicer (or by hand)

Ingredients

Units

1 lemon
1 orange
200 milliliter port wine
1 shallot
3/4 tsp fresh ginger, grated
1 tsp dijon mustard
100 grams fresh cranberries
200 grams redcurrant jelly
salt & finely grated black pepper

Instructions

Thoroughly wash and dry the lemon and orange. Peel 3–4 strips from each using a peeler, then slice the peels into fine julienne strips. Juice the orange, aiming for about 100 ml (3 fl. oz.) of juice.
In a small saucepan, bring water to a boil and simmer the julienne strips for 5 minutes to soften and reduce their bitterness. Drain and set aside.
Finely dice the shallot and grate the ginger directly into the saucepan. Add the port wine, orange juice, mustard, and cranberries. Bring everything to a boil over medium heat. Once boiling, lower the heat and simmer for about 15 minutes, until the cranberries soften and the liquid reduces.
Next, stir in the redcurrant jelly and continue simmering for another 6–7 minutes, or until the sauce thickens. Season with salt and finely ground pepper to taste.
Finally, fold the julienne strips into the sauce and let it cool. The sauce will thicken further as it cools and can be reheated anytime for serving.

Passive Time: 20 min
Cook Time: 10 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cranberry Cumberland Sauce erschien zuerst auf Kimberly Zett.