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Cranberry Pistachio Biscotti Recipe

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Ingredients Method

Ingredients
  

  • 2¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup dried cranberries
  • ¾ cup shelled pistachios roughly chopped

Method
 

  1. Preheat the oven to 325°F and line a baking sheet with parchment.
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. Beat the sugar and butter together until fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla and almond extracts.
  4. Add the dry ingredients and mix on low speed until just combined. Fold in the cranberries and pistachios.
  5. Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide directly on the baking sheet.
  6. Bake for 28–30 minutes, until firm and lightly golden. Cool on the pan for 15 minutes.
  7. Reduce the oven to 300°F. Using a serrated knife, slice each log into ½-inch pieces on a slight diagonal.
  8. Lay the slices cut-side down on the baking sheet and bake for 9 minutes per side, until dry and crisp.
  9. Cool completely on a wire rack before storing.