Cranberry Pistachio Biscotti
Serves 2430 mins prep40 mins cook
Looking for an afternoon snack to go with your coffee? Look no further than this Cranberry Pistachio Biscotti. It’s perfectly crispy, crunchy, and loaded with toasty pistachios and chewy, sweet dried cranberries.
0 servings
What you need
Instructions
0 Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. 1 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 2-3 minutes. Scrape the bowl well, then with the mixer on low speed, add the eggs one at a time and vanilla. Mix until well combined. 3 Scrape the bowl again and add the flour, baking powder, and salt and mix just until combined. Stir in the pistachios and dried cranberries and mix on low just until incorporated. 5 Divide the dough into 2 equal portions. On the prepared baking sheet, form each dough portion into a log measuring about 1¼ inches wide by 15 inches long, spacing the logs at least 3 inches apart. 6 Bake for about 25-30 minutes, until firm to the touch and light golden in color. Allow to cool 10-15 minutes or until cool enough to handle. 7 Transfer the logs to a cutting board. Using a serrated knife, cut each log into 1 inch thick slices and place the pieces back on the baking sheet, cut side down. 8 Bake for 10-12 minutes more, until firm and golden brown. Cool completely before serving. 9 Dunk in a cup of coffee and enjoy!View original recipe