Cranberry Pistachio Biscotti
These festive red and green biscotti cookies are not too dry, and are perfect for dunking in coffee, tea or hot chocolate!
Equipment
- Stand Mixer
Ingredients
- 3/4 cup dried cranberries
- 3/4 cup unsalted pistachios, roughly chopped
- 3 cups all purpose flour
- 2 tsp baking powder
- 4 tbsp unsalted butter at room temperature
- 1 cup granulated sugar
- 1/8 tsp salt
- 4 large eggs
- 2 tsp pure vanilla extract
- water
Instructions
- Pre-heat the oven to 375 degrees. If you have one baking sheet that is larger than 16 inches long, grease it. If not, grease 2 baking sheets. Place a pot with about 1 cup of water on the stove and bring the water to a boil. Remove the pot from the heat and add the cranberries. Let sit until needed.
- Placing a sifter over a bowl, sift the flour, salt and baking powder.
- In a stand mixer, beat room temperature butter and sugar until fluffy, about 2 mins. While keeping the mixer going, add 3 eggs, one egg at a time, until combined. Add the vanilla, and then pour in the flour mixture. You may need to stop the mixer and scrape the flour off of the sides of the bowl to fully combine.
- Drain the cranberries, and add them to the mixture, along with roughly chopped pistachios. Continue to mix until combined.
- Place the dough ball on floured surface. Press down with your hands to form a slightly flattened circle, then cut the circle in half. Using your hands, shape each piece of dough into a 16-by-2-inch log. Do this by pressing the sides to lengthen the log, then pressing down on the top of the log until you reach 16 inches in length. Do this to both logs.
- If you have a baking sheet that is more than 16 inches long, you can transfer the two logs to the sheet. If not, cut each log in half, and transfer both halves to two different baking sheets. Whisk the last egg in a bowl, and brush it over the logs. Sprinkle generously with granulated sugar.
- Bake in the oven for 25 minutes. After 25 minutes, remove the logs and let them sit for about 20 minutes to cool.
- Once cool, place the logs on a cutting surface, and using a serrated knife, cut the logs crosswise into 1/2 inch-thick slices. Place a wire rack on baking sheet, and transfer each slice on the rack. Bake until firm, but not too dry, about 18 minutes. I recommend checking them every 7-8 minutes to make sure they do not over cook.
- Remove from the oven and let them cool. Enjoy!
Notes
Tips:
- These biscotti will keep in an air tight container for up to 1 week
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