Cranberry Pistachio BiscottiPosted: December 2, 2010 | |
This is my all-time favorite biscotti recipe. I make it every Christmas. The red from the cranberries and green from the pistachios make these crunchy cookies look very festive. Biscotti are so good dipped in coffee or hot chocolate (even hot tea). They keep well and ship well too.
Cranberry Pistachio Biscotti
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 teaspoon vanilla
1 1/2 cups sugar
1 cup shelled pistachios
3/4 cup dried cranberries
Heat oven to 350 degrees F. Line two baking sheets with a double layer of foil; coat with cooking spray.
Whisk together flour, baking powder, and salt in a small bowl. In a large bowl, beat butter with electric mixer until fluffy. Beat in vanilla, sugar, and eggs, adding eggs one at a time. Add flour mixture on low, beating just until blended. Stir in nuts and cranberries.
Divide dough in half. With lightly floured hands, shape each half into a slightly flattened log measuring 12″ X 2 1/2″. Place one log on each baking sheet. Bake 35 to 40 minutes, or until toothpick inserted in middle comes out clean. Remove from oven and cool slightly.
With a serrated knife, cut each log into 1/3″ to 1/2″ thick slices. Lay slices on baking sheets and bake 10 minutes. Flip slices and bake 10 minutes more, until crisp and dry. Transfer to a wire rack to cool completely