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Cranberry, Pistachio & Cardamom-Spiced Potato Biscotti

Dana Rady
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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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 28 biscotti

Ingredients
  

Potato Biscotti

  • 2 1/4 cups All-Purpose Flour
  • 1/3 cup 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 Granulated Sugar
  • 1/3 cup Light Brown Sugar, packed
  • 1/2 cup Unsalted Butter, softened
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • Zest of 1 Orange optional
  • 3/4 cup Dried Cranberries, chopped if large
  • 1/2 cup Sliced Pistachios
  • White Chocolate Chips optional for drizzle

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  • In a bowl, whisk together the flour, potato flakes, baking powder, salt, cardamom, and cinnamon.
  • 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.
  • Stir in dry mix until just incorporated. Fold in cranberries and nuts. Dough will be thick but workable.
  • 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.
  • First bake: Bake 25–28 minutes, until golden and set. Cool on sheet for 10 minutes.
  • 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.
  • Second bake: Place slices cut side down on sheet. Bake 8–10 minutes per side until crisp.
  • 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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