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Cranberry, Pistachio & Cardamom-Spiced Potato Biscotti

Bright, nutty, and irresistibly aromatic, these Cranberry, Pistachio & Cardamom-Spiced Potato Biscotti take coffee break indulgence to new heights. The dough, enriched with potato flakes, bakes into the perfect balance of crisp and tender, making every bite satisfyingly crunchy without the jawbreaker toughness of traditional biscotti. Whether enjoyed with your morning espresso, gifted in a holiday tin, or savored as a sophisticated snack, these biscotti turn a simple moment into something special.
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Total Time60 Mins
Prep Time20 Mins
Cook Time40 Mins
ServingsServes 28 Biscotti
Cuisine: American

Dish

Dessert

Prep Time

20 Mins

Cook Time

40 Mins

Servings

28 Biscotti

Description

Bright, nutty, and irresistibly aromatic, these Cranberry, Pistachio & Cardamom-Spiced Potato Biscotti take coffee break indulgence to new heights. The dough, enriched with potato flakes, bakes into the perfect balance of crisp and tender, making every bite satisfyingly crunchy without the jawbreaker toughness of traditional biscotti. Whether enjoyed with your morning espresso, gifted in a holiday tin, or savored as a sophisticated snack, these biscotti turn a simple moment into something special.

Ingredients

+

Potato Biscotti

  • 2 1/4 cups (270 g) All-Purpose Flour
  • 1/3 cup (35 g) Dehydrated Potato Flakes
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Ground Cardamom
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup (100 g) Granulated Sugar
  • 1/3 cup (70 g) Light Brown Sugar, packed
  • 1/2 cup (115 g) Unsalted Butter, softened
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • Zest of 1 Orange (optional)
  • 3/4 cup (100 g) Dried Cranberries, chopped if large
  • 1/2 cup (60 g) sliced Pistachios
  • White Chocolate Chips (optional for drizzle)

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Preparation

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a bowl, whisk together the flour, potato flakes, baking powder, salt, cardamom, and cinnamon.
  3. In a stand mixer or using a hand mixer, cream the butter with both sugars until light. Add eggs one at a time, then vanilla and orange zest.
  4. Stir in dry mix until just incorporated. Fold in cranberries and nuts. Dough will be thick but workable.
  5. Divide dough in half. Shape each into a log about 12 x 2 inches (30 x 5 cm). Place on a baking sheet, flatten tops slightly.
  6. First bake: Bake 25–28 minutes, until golden and set. Cool on sheet for 10 minutes.
  7. Slice: Transfer to cutting board, slice logs diagonally into 1/2-inch (1.2 cm) pieces. Be careful during this step, as the pieces will be delicate.
  8. Second bake: Place slices cut side down on sheet. Bake 8–10 minutes per side until crisp.
  9. Cool completely: They’ll firm up further as they cool. Store airtight up to 2 weeks.
    • Option to drizzle with white chocolate for a touch of additional sweetness!

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Nutrition Facts Per Serving

Calories

120

Fat

4.5g

Sodium

40mg

Cholesterol

20mg

Vitamin C

0.08mg

Carbohydrates

18g

Fiber

1g

Protein

2g

Potassium

50mg

Sugar

9g

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