Easy Cranberry Pistachio Biscuit Recipe – Butter & Apricot Delight

Last Updated on 5 months ago by Neha Deshmukh

Easy Cranberry Pistachio Biscuit Recipe – Butter & Apricot Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a biscuit recipe that’s a little bit special, a little bit comforting, and totally delicious. Well, look no further! These Cranberry Pistachio Biscuits are exactly that. I first made these for a Christmas gathering, and they were gone in minutes. The buttery, crumbly texture combined with the sweet-tart cranberries and crunchy pistachios is just… chef’s kiss. Let’s get baking!

Why You’ll Love This Recipe

These biscuits aren’t just tasty; they’re surprisingly easy to make. Perfect for a weekend baking session, a festive treat, or just a little something to enjoy with your evening chai. They’re also wonderfully adaptable – I’ll share some fun variations later on! Plus, the combination of flavors is just divine. Seriously, the apricot adds a lovely subtle sweetness that really elevates these biscuits.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup maida / all-purpose flour (about 120g)
• ½ cup butter (113g), softened
• ½ cup powdered sugar / icing sugar (about 60g)
• ½ teaspoon vanilla essence (2.5ml)
• ⅛ teaspoon salt (a pinch!)
• 2 tablespoon dried cranberries (about 15g)
• 2 teaspoon dry grapes (raisins) (about 10g)
• 2 tablespoon pistachios, chopped (about 15g)
• 1 tablespoon apricots, chopped (about 10g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Uses

Maida is the star here, giving us that lovely tender crumb. You can also experiment with different types of flour. Cake flour will give you an even softer biscuit, while a little whole wheat flour adds a nice nutty flavor.

Butter – Salted vs. Unsalted & Quality Considerations

I prefer using unsalted butter so I can control the salt level, but salted butter works just fine – just reduce the added salt to a tiny pinch. And please, use good quality butter! It really impacts the flavor.

Powdered Sugar/Icing Sugar – Achieving the Right Texture

Powdered sugar is key for that melt-in-your-mouth texture. Don’t substitute granulated sugar, as it won’t dissolve properly and will result in a grainy biscuit.

Vanilla Essence – Enhancing Flavor

A little vanilla essence goes a long way! It enhances all the other flavors beautifully. You can also use vanilla extract if you have it.

Dried Cranberries, Dry Grapes, Pistachios & Apricots – Regional Variations & Substitutions

Feel free to get creative with the dried fruits and nuts! Walnuts, almonds, or even chopped dates would be delicious. My friend’s grandmother always adds a little bit of candied ginger – it’s amazing! You can find these ingredients easily in any Indian grocery store (Kirana store).

Step-By-Step Instructions

Alright, let’s get baking!

1. First, cream together the butter and powdered sugar until it’s light and fluffy. You can use a hand whisk or an electric mixer – either works! This usually takes about 3-5 minutes.
2. Now, add the vanilla essence and salt. Give it a quick mix.
3. Gradually add the maida (flour) and mix until a dough forms. Don’t overmix! We want a tender biscuit, not a tough one.
4. Chop your dried cranberries, dry grapes, pistachios, and apricots.
5. Gently incorporate the chopped fruits and nuts into half of the dough. I like to leave half plain for a bit of variety.
6. Shape the dough into a log, wrap it tightly in cling film, and refrigerate for at least 30 minutes. This helps the dough firm up and makes it easier to slice.
7. Preheat your oven to 180°C (356°F). Line a baking tray with foil paper.
8. Once the dough is chilled, slice it into even rounds, about ½ inch thick.
9. Place the biscuits on the prepared baking tray and bake for 10-12 minutes, or until the edges are golden brown.
10. Let them cool completely on a wire rack before storing them in an airtight container. Trust me, the hardest part is waiting!

Expert Tips

Here are a few things I’ve learned over the years to make these biscuits perfect every time.

Achieving the Perfect Biscuit Texture

Don’t overwork the dough! Overmixing develops the gluten, resulting in a tough biscuit.

Working with Dough – Avoiding Overmixing

If the dough is too sticky, add a tablespoon of flour at a time until it comes together.

Baking Time & Temperature – Ensuring Even Baking

Keep a close eye on the biscuits during baking. Ovens vary, so you might need to adjust the baking time slightly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the butter with a vegan butter alternative. Make sure it’s a good quality one for the best flavor and texture.

Gluten-Free Adaptation (Using Alternative Flours)

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right dough consistency.

Spice Level – Adding a Hint of Warmth (Cardamom, Nutmeg)

Add ¼ teaspoon of ground cardamom or nutmeg to the dough for a warm, fragrant twist. My family loves this during the winter months.

Festival Adaptations (Christmas, Diwali)

For Christmas, you can add a sprinkle of festive sprinkles before baking. For Diwali, you can shape the biscuits into small traditional shapes.

Serving Suggestions

These biscuits are delicious on their own, but they’re even better with a cup of chai or coffee. They also make a lovely addition to an afternoon tea spread.

Storage Instructions

Store the cooled biscuits in an airtight container at room temperature for up to 5 days. They also freeze well – just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months.

FAQs

Got questions? I’ve got answers!

What type of flour is best for these biscuits?

Maida (all-purpose flour) works best for a tender crumb, but you can experiment with cake flour or a little whole wheat flour.

Can I use brown butter for a nuttier flavor?

Absolutely! Brown butter will add a lovely nutty depth of flavor. Just make sure to let it cool slightly before adding it to the other ingredients.

How can I prevent the biscuits from spreading during baking?

Make sure your butter is softened, not melted, and chill the dough thoroughly before slicing and baking.

Can these biscuits be frozen before or after baking?

Yes! You can freeze the dough log before slicing, or freeze the baked biscuits for longer storage.

What’s the best way to store these biscuits to keep them fresh?

An airtight container is key! This will prevent them from drying out.