Positively Perfect Pistachio and Cranberry Biscotti
In need of a beautiful dessert to have for the visits over the holidays? Need a last minute host gift? Or if you just want something to savor for yourself these Pistachio and Cranberry Biscotti are your answer.
I live in a house where people love A LOT of flavor so I added a little bit more certain ingredients but the original recipe can be found from Chatelaine here.
Pistachio and Cranberry Biscotti
Prep Time: 30 Minutes
Cook Time: 50-60 mins
Ingredients
2 1/4 Cups all-purpose flour
3/4 Tsp baking powder
1 Tsp salt
1/3 Cup unsalted butter, at room temperature
1 Cup granulated sugar
2 Eggs
2 Tsp vanilla
1 1/3 Cup chopped pistachios
1 1/3 Cup dried cranberries
Instructions
- Preheat the oven to 325 F. & Line a large baking sheet with parchment.
- Stir flour with baking powder and salt in a medium bowl.
- Beat butter with sugar in a large bowl, using an electric mixer or in your kitchen aid mixer mix on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined.
- Stir in pistachios and cranberries.
- Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
- Bake in centre of oven until tops are almost firm but still golden, 30 to 35 min.
- Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down.
- Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
Things to Note :
- I added a little more vanilla, as I think it enhances the flavor for the holidays. I also added some additional pistachios and cranberries.
- The original recipe states it makes 30-35 cookies in my experience it makes more like 20 good sized biscotti.
With Nice Things & Some Dunkable Biscotti,
Andrea