Cranberry Pistachio Biscotti

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Loving this holiday twist on my standby biscotti recipe! The green and red colors make it extra festive. Crunchy with a softer interior, these cookies are best dunked in a cup of coffee.

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup unsalted pistachios, coarsely chopped
  • 1/2 cup dried cranberries

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Line a heavy large baking sheet with parchment paper or a silicone mat. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  3. Cranberry Pistachio BiscottiForm the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  5. [OPTIONAL] Stir the white chocolate in a double boiler until melted. Dip the bottom of the biscotti into the melted chocolate. Place the biscotti onto a baking sheet lined with parchment paper or a silicone mat, bottom-side down, for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
  6. These biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Cranberry Pistachio Biscotti

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