Cranberry Pistachio Biscotti
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2 cups
All-Purpose Flour
1 cup
Granulated Sugar
1 teaspoon
Baking Powder
1/4 teaspoon
Salt
2 cups
All-Purpose Flour
1 cup
Granulated Sugar
1 teaspoon
Baking Powder
1/4 teaspoon
Salt
1 cup
Dried Cranberries
Orange Juice
4 Tablespoons, softened
Unsalted Butter
2
Large Eggs
1/2 teaspoon
Pure Vanilla Extract
3/4 cup, coarsly chopped
Shelled Pistachios
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
1
Microwave the dried cranberries and orange juice (covered) for 45 seconds. Cool completely.
2
Whisk the flour, ½ cup of the sugar, baking powder, and salt together in a medium bowl.
3
In the bowl of a stand mixer, beat the butter and remaining ½ cup sugar until fluffy, about 3 min.
4
Add the eggs and vanilla extract and beat until incorporated. It’s OK if mixture looks curdled.
5
Reduce speed to low and add flour mixture gradually. Mix until just incorporated.
6
Add in the dried cranberry mixture and chopped pistachios and mix briefly to incorporate.
7
Using floured hands, shape the dough into two logs, about 13” long by 2” wide. Space 3” apart.
8
Bake for 30-35 minutes until golden and just beginning to crack on the top surface.
9
Remove the cookie logs from the oven and cool for 15 minutes. Reduce oven temp. to 325 degrees.
10
Use a serrated knife to cut the cookie logs diagonally into ½-inch thick slices.
11
Arrange the slices on two freshly lined baking sheets.
12
Bake for 15 minutes flipping each slice halfway through baking, until light golden.
13
Let the cookies cool completely on a wire rack.
14
Ready for gift giving! Store at room temperature bagged or in a closed tin for up to 2 weeks.
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