Cranberry Pistachio Biscotti
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3 cups all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
1/2 cup melted butter
2 tsp. vanilla
1/3 cup chopped dried cranberries
1/2 cup unsalted pistachios or almonds
Preheat oven to 350 F.
Cookie sheet, greased.
In a medium bowl, combine flour, baking powder and salt.
In a large bowl, beat eggs, sugar, butter and vanilla until blended. Gradually add dry ingredients until a sticky dough forms. Using floured hands, work in cranberries and nuts until evenly distributed and dough is smooth.
Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes or until browned.
Cool on sheet for 10 minutes, then cut into slices ½ to ¾ inch thick. Arrange slices upright on cookie sheet. Lower oven heat to 300 F. and bake for 20 to 25 minutes or until firm and dry. Immediately transfer to wire racks. Makes about 3 dozen.
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In place of pistachios use almonds.
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